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. erica thompson |

      Very similar to something I used to make, but I used a thin shortcrust pastry as the liner for the tartlets so no muffin cases needed.

      • Leah |

        I like making these with turkey bacon and shredded cheddar. Sometimes I throw in green onions if I have them.

    2. Petra |

      Parchment paper muffin liners work great and peel right off too unlike the regular paper liners. This was a great recipe to make up right before I leave for a long girl weekend. The girls will have something quick to grab for breakfast or lunch while I am gone.

    3. GARY |

      Probably a stupid question but i freeze them after I cook them or before …

      • 100 Days of Real Food |

        Not a stupid question at all…freeze them after they are baked…

    4. |

      I love the idea of freezing these! Perfect for a fast and healthy breakfast!! I think I will omit the bread and add more veggies instead of the meat. Thank you! This will be part of my Sunday prep for the week :)

    5. heather |

      Love, love this website! I’ve recommended it to many!

      Great idea! I never finish it when i make a big pan! I use cooked hashbrowns in my casserole
      Could try those instead of bread- put a tablespoon or two in the bottom. Just another option!

    6. |

      Switch up your fillings for more choice… I make this, too, as a bigger casserole type dish. I use all kinds of bread or even a mixture of different ones. We like sausage and sauteed mixed veggies, crab and broccoli, bacon and grilled onions with Swiss cheese, or even taco meat and corn. And at my house it isn’t just a breakfast/brunch dish. Then I like to serve it with fruit. And for lunch or dinner with a salad. Awesome versatile recipe!!

    7. Carrie |

      Those look delicious! I’m going to have to make some this weekend!

    8. Lisa Profenna |

      I have been making these for my husband for a while (who leaves for work at 5:30 AM). I use 10 eggs per a 12-cupcake pan, plus a bit of water, whisk, then add small sliced veggies (sliced mushrooms, multi-colored peppers). Bake at 375 for 30 minutes. Amazing, and so healthy! You can freeze them, pop out, and put them in the fridge the night before! No bread, no salt, no cheese, add what you like!

    9. Brooke |

      I made these with no liners (go green! :D ) and froze them in a giant plastic tub. I pull 8 out the night before (for 4 boys) and set them on plates in the fridge. Toast them once and they’re good to go! I will try veggies next time, too — my boys love to mix veggies into scrambled eggs! Have also been thinnking about making breakfast burritos and freezing them, whatcha think?

      • Amy |

        Oh, I’ve made breakfast burritos lots of time and they freeze wonderfully. Pretty much this same idea but all wrapped up in a whole wheat tortilla!

      • 100 Days of Real Food |

        I think breakfast burritos would work great like that!

    10. Sukyee Eng |

      I have done something like this but just pour it all into a 9 x 13 baking dish and then cut them into small squares.

      • Sukyee Eng |

        I forgot to mention, I don’t line the pan with anything.

        I’ve also swapped out the bread and used grated potato.

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