November 25, 2014

breakfast casserole bites

These egg casserole bites are perfect for breakfast and can be made ahead of time and frozen.  Plus, they are easy to customize for your guest and their dietary preferences.  You can also add bacon or sausage, or make a combination.

Servings 12 
Total Time 25 minutes

  • 2 pieces sourdough bread, cut into cubes (you can also use wheat or white bread)
  • 8 eggs 
  • 1/2 cup milk 
  • course salt 
  • freshly ground black pepper
  • 4 oz grated cheese, sharp cheddar recommended
  • 1/2 lb cooked and crumbled breakfast sausage or bacon, local or organic recommended (optional)

Preheat the oven to 350 degrees F.
Grease or line the muffin cups and evenly distribute the bread into the muffin cups.

In a mixing bowl, or large measuring cup, that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper.

Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top.
Sprinkle an equal amount of both the grated cheese and the crumbled bacon (or sausage) into each muffin cup on top of the egg mixture.
Bake at 350 for 15 minutes or until eggs are set. 

Enjoy or freeze (in-between sheets of wax paper) for another day!

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