Recipe: Breakfast Casserole Bites

This recipe could go two ways. You could make this dish the next time you have guests over for brunch, especially since the mixture could be made and put into the muffin cups in advance. Breakfast Casserole Bites from 100 Days of Real FoodOr you could bake a big double batch this weekend and freeze them for those busy weekday mornings. If you decide to freeze them with the foil muffin holders still on then you’ll be able to pop them right into the toaster oven. Or if you take the muffin holders off before freezing they’ll be microwave ready. Either way I do recommend taking them out of the freezer the night before so they can thaw out overnight. Whatever you decide to do with this recipe though I don’t think you’ll be disappointed…it’s hard to go wrong with breakfast food!

4.8 from 19 reviews
Breakfast Casserole Bites
Serves: Makes 12
  • 2 pieces whole-wheat sandwich bread
  • 8 eggs, farmers’ market or organic recommended
  • ½ cup milk, any kind will work but we use whole milk in our house
  • salt and pepper, to taste
  • 4 oz grated cheese, organic sharp cheddar recommended
  • ½ lb cooked and crumbled breakfast sausage or bacon, local or organic recommended
  • Also need: Foil muffin holders for baking

  1. Preheat the oven to 350 degrees F.
  2. Distribute 12 foil muffin holders into a muffin baking pan. If the foil holders are lined with paper either don't use those or make sure they are on the outside as shown in the picture.
  3. Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above).
  4. 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 if desired.
  5. Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top.
  6. 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.
  7. Bake at 350 for 15 minutes or until eggs are set.
    Enjoy or freeze (in-between sheets of wax paper) for another day!
We recommend organic ingredients when feasible.


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  • Comments

    1. Nora |

      Made these yesterday with spinach, onions, and pepper jack cheese. They were yummy!

      • |

        Did you saute the veggies first? And did you mix the veggies with egg mixture or layered veggies ontop?

        • andrea bennett |

          I do it both ways. Ive used raw veggies and sauteed. Just depends on what flavoring you prefer. Definitely cook the meat first.

    2. |

      I would love to see nutrition info for the recipes

    3. Jim |

      I love this recipe . have used it for breakfast.. brunch and for dinner .. easy to make . its fun when you have house guest do it ahead of time . serve with fresh fruit and such . you got breakfast in no time and easy clean up

    4. Carrie |

      I used the silicone cupcake liners and they worked beautifully! No spraying necessary, and they popped right out .

    5. Kathy |

      silicone muffin pan, no liners
      no bread
      add veggies like asparagus, tomato, onion,jalepeno or any other choppable thing
      saute veggies first
      let cool, pop them out, bag them up
      easy easy

    6. Amanda77kr |

      Made these yesterday and they were delicious! I don’t like meat so made half without bacon, and the casseroles fell after cooling off. Still tasted fine, they were just shrunken. Definitely gonna repeat and use a Kickstarter patty in mine next time (it’s a locally produced breakfast patty made with black beans and spices).

    7. Audrey |

      My kids and I loved this recipe! And it makes wonderful after school snacks.

    8. amanda |

      These were so easy to make and very yummy!!!

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