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. 
Or 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!
Breakfast Casserole Bites
Serves: Makes 12
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F.
- 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.
- Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above).
- 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.
- 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!
I love this recipe. I cooked mine in non stick muffin cups with some olive oil rubbed in. They slid out perfect. For the smaller cups I only used 6 eggs and 1/3 cup milk and they were filled perfectly.
Hi, these are delicious and easy. The only this that didn’t work out so well, is they stuck to the foil. I didn’t see on here to spray them with oil or butter, or something to help them slide out. Next time I need to do that.
I made these this morning to serve at my 2 year old’s birthday party and they were a hit! Thanks for sharing the recipe!
I made 6 batches of these last night for my monthly supper swap. My category this month was breakfast. Our swap follows your guideline very closely. Thanks for posting this recipe. I’m sure the other women are going to love it for a quick breakfast option!
Jessica, could you plz explain what a supper swap entails?
Jessica,
When you baked these the night before, how did you heat them back up? Did you just pop them back into the oven? I need to make something for teacher appreciation and need more than one batch so that is why I am asking. Don’t have enough muffin pans to do it the morning of.
Another excellent recipe! Made these the other morning and they were a huge hit! I used organic sprouted whole wheat bread, local pork bacon and local maple smoked cheddar cheese. I can’t wait to experiment with different add-ins! Thank you
These are great made with chopped broccoli, onions, spinach, peppers (any veggie, really) and a bit of grated cheese. It’s like an omelet in a muffin cup.
I’m eating one right now! Delicious and so easy. I didn’t put any cheese in, but I did add some super spicy homemade pico de gallo left over from taco night. They’re a real treat, thanks for the recipe!
Does the bread serve a purpose or can you leave that out? Trying to find good, no bread breakfast options for work. Thanks.
Hi Elizabeth. The bread soaks up the liquid, expands a bit and adds to the taste and texture. You can certainly try it without and let us know how it works. Good luck. ~Amy
Found your site about 2 weeks ago and it was just what I needed to get inspired to begin making changes. Made these for lunch today with mushrooms instead of meat. My husband ate 4, 4 year old ate 2, and well the 3 year old would not even try-lol! They were easy to make and delicious. i used paper muffin cups as it was all i had and they came out perfect. We also had the strawberry and spinach smoothies-yum! Thank you for all the inspiration.