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
Ingredients
- 2 pieces whole-wheat bread
- 8 eggs
- ½ cup milk, any kind will work but we use <a href="https://www.100daysofrealfood.com/2011/04/15/mini-pledge-week-6-no-low-fat-lite-or-nonfat-food-products/" target="_blank" data-mce-href="https://www.100daysofrealfood.com/2011/04/15/mini-pledge-week-6-no-low-fat-lite-or-nonfat-food-products/">whole milk</a> in our house
- salt, to taste
- pepper, to taste
- 4 oz cheese, shredded (sharp cheddar recommended)
- ½ lb sausage, cooked and crumbled (or bacon)
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 (as pictured).
-
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!
Recipe Notes
Also need: Foil muffin cup liners for baking
We recommend organic ingredients when feasible.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Other Posts You Might Like
Jamie Dunson
December 10, 2013 at 7:00 pmVery delicious, even on the second day!!!
Susy
January 2, 2014 at 3:29 pmThe recipe is a good one but why is unbelievably expensive organic eggs recommended?
Assistant to 100 Days (Amy)
January 6, 2014 at 9:18 amHi there. Here is a post on eggs that will help explain Lisa’s choice: https://www.100daysofrealfood.com/2013/02/25/egg-labels-whats-to-look-for/. ~Amy
Liz
January 5, 2014 at 11:59 pmI am eager to try this recipe! Are foil muffin cups necessary? I have silicone muffin cups and am wondering if it is okay to use them.
Laurie
January 6, 2014 at 11:26 amI made these over the weekend and froze them. Couldn’t wait for my son (age 8) to have these for breakfast this morning. They were a HIT! He looooved them!! I served with a side of fresh pineapple. I will definitely be trying these with bacon too. The foil wrappers worked fine for me – I noticed they did seem to stick a little before I froze the bites. I thawed the bites overnight in the refrigerator and the wrappers peeled right off but next time I may try no wrappers. Thanks for a great recipe!
Elizabeth
January 6, 2014 at 10:09 pmThis sounds awesome. Have you made it without the bread? I’m gluten-free. I imagine it would be just as good!
Assistant to 100 Days (Amy)
January 10, 2014 at 2:44 pmHi Elizabeth. You can make it without the bread or use a gluten free variety. ~Amy
Marsha
January 7, 2014 at 11:58 amWhat size eggs do you use?
Assistant to 100 Days (Amy)
January 10, 2014 at 2:47 pmHi Marsha. Usually the eggs we get from the farmer’s market are more varied in size with some medium and some large. ~Amy
Sydney
January 26, 2014 at 1:46 pmI made these this morning and love them~ I didn’t have the foil liners, so I greased my Caphalon cupcake pan and they popped out just fine. Question, I plan on my hubby and I eating these through out this week for breakfast – will they be ok in the fridge, or do I need to freeze them ?
Assistant to 100 Days (Amy)
January 29, 2014 at 9:35 amHello Sydney. I’d say 5 days tops in the fridge. I would freeze for storage beyond that time. ~Amy
Sydney
January 29, 2014 at 9:39 amThank you Amy! They didn’t make it but 3 days!!
Kaela
February 21, 2014 at 12:13 amI tried to find nutritional information but couldn’t find it. Do you not include nutritional information with your recipes or am I just looking in the wrong spots?
Assistant to 100 Days (Amy)
February 24, 2014 at 11:15 amHi Kaela. We do not provide nutrition information on our recipes. Our focus is on helping people cut out processed food while replacing them with real/whole foods. These posts help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/. ~Amy
Kari
February 27, 2014 at 3:55 pmI link this recipe to my blog as one of our favorite quick breakfasts and for taking with us on road trips. Thank you for your yummy and nutritious options.
http://fitness-fittingitin.blogspot.com/2014/02/healthiest-fast-food-breakfasts.html
Kelly
March 29, 2014 at 6:17 pmDo you cook the meat before you add it to the cups?
Assistant to 100 Days (Amy)
March 31, 2014 at 9:49 amHi Kelly. Yes, it should be cooked first. ~Amy
Bea Nottingham
April 6, 2014 at 6:35 pmJust discovered this site! For those needing nutritional values per serving(calories,fat,protein,etc.),total up the value of individual ingredients used and divide by the number of servings. That should give a good idea of the calorie, fat grams, protein, value per serving.
Betsy
April 25, 2014 at 8:29 amHi,
I just made these and they’re great. You mention that they can be frozen in the toaster or the microwave. Which re-heating method do you think is preferable/gives a better result?
Thanks!
Franci
April 25, 2014 at 5:02 pmI think the toaster oven is better myself. If you know you are going to eat them the next day, you can put them in the fridge the night before and it really doesn’t take very long.
Alisha
April 25, 2014 at 2:35 pmI love the idea of doing these in muffin cups! I make something very similar, but with a dash of mustard powder. I’ve found that I can also make the casserole in the Crock Pot – I’ll assemble the night before so the bread can soak up the egg mixture, then put in the crock on Sunday mornings and we have a nice brunch ready to enjoy with friends after church. All I have to do then is toss together a salad.
Stacie
April 25, 2014 at 2:46 pmDo you think this would work with grated potatoes in the bottom instead of bread?
Assistant to 100 Days (Amy)
April 28, 2014 at 12:11 pmHi Stacie. I’ve used it with frozen hashbrowns not fresh. ~Amy
Kay
April 25, 2014 at 3:24 pmI was thinking that you use the silicone muffin liners, which I was going to order from Amazon today. Have you stopped using them? Are they safe?
Assistant to 100 Days (Amy)
May 8, 2014 at 10:52 amHi Kay. Lisa still uses them. You can find them here: https://www.100daysofrealfood.com/2012/08/24/my-favorite-school-lunch-supplies/. :) ~Amy
Rush
April 25, 2014 at 7:29 pmThanks for the recipe. Can you put a vegetable in it instead of the meat?
Also, can you explain why you use whole milk in your house?
Assistant to 100 Days (Amy)
May 1, 2014 at 9:29 amHi there. Sure, I put in spinach that I have first cooked slightly to soften and remove moisture. I’ve also used onions and peppers. Here is a post that will answer your milk question in some detail: https://www.100daysofrealfood.com/2012/06/07/milk-101-whole-raw-organic-low-fat-etc/. ~Amy
Nic
April 26, 2014 at 11:54 pmHas anyone tried these cold? Wondering if they would be suitable for school lunches?
Assistant to 100 Days (Amy)
May 1, 2014 at 10:33 amHi Nic. It depends completely on the kids. My kids will eat cold hard boiled eggs but they want these hot. Not sure why. :) ~Amy
Jenn D
May 9, 2014 at 11:14 amIs it ok to use the silicon cupcake holders for these? The ones you use to pack the kid’s lunches with?
Assistant to 100 Days (Amy)
May 10, 2014 at 9:37 amHi Jenn. Sure, you can do that. ~Amy
PB
May 30, 2014 at 12:27 amHello, has anyone make these in plain paper cupcake liners? Also, anyone made them as mini muffins/cupcake size? Thank you in advance for your answers.
Cassie
June 1, 2014 at 9:06 amShe said it sticks to the paper.
Cassie
June 1, 2014 at 9:06 amDoes anyone have theirs coming out hollow inside? Thanks in advance
Colleen
June 23, 2014 at 11:13 amAnother fabulous recipe from Lisa! My 3 year old loved helping to make these, and loved eating them even more! We used silicone liners…they worked perfectly. I used toe paper liners (ran out of the silicone) and the egg bites were a little tougher to get out. Still worked, but it wasn’t pretty! This recipe is a keeper!
Evie
July 15, 2014 at 11:30 amI took a risk and made this casserole in a 2.5 qt CorningWare dish instead of the muffin pan and it was the perfect size! But I also added one more slice of whole-wheat bread (Lisa’s Honey Whole-Wheat Sandwich Bread), 1 lb of breakfast sausage instead of 1/2 lb, and 1/2 diced onion and 1 red bell pepper. We loved it!!
Margaret
August 4, 2014 at 2:30 pmHow would you reheat these if they’ve been frozen?
Assistant to 100 Days (Amy)
August 6, 2014 at 8:45 amHi Margaret. I typically thaw them overnight and then reheat them in the oven. ~Amy
Jennifer
August 5, 2014 at 6:18 pmHave you ever tried to make these in the silicone muffin cups? I tried these once and they didn’t come out of the foil liners very well. Not sure if I did something wrong or what but just curious about the silicone cups.
Assistant to 100 Days (Amy)
August 8, 2014 at 7:35 amHi Jennifer. I’ve used both. They came out of the silicone liners pretty easily. ~Amy
Heather
August 13, 2014 at 9:13 pmDo you know how long these will keep in the freezer. I want to make a bunch to freeze for hectic mornings. Do you think they would be good after maybe 2 months?
Assistant to 100 Days (Amy)
August 15, 2014 at 10:42 amHi Heather. I’ve kept them frozen up to 3 months. Just be certain they are in an airtight container or bag. ~Amy
Denise Davolt
September 1, 2014 at 9:21 pmAre you suppose to use the paper liners that come with the foil liners for this recipe?
Assistant to 100 Days (Amy)
September 3, 2014 at 1:45 pmHi Denise. You can remove them. :)
Rebeca
September 7, 2014 at 8:03 amI made these with paper liners and they deflated. They are pretty small. Is this why?
Assistant to 100 Days (Amy)
September 11, 2014 at 7:51 amHi Rebecca. You know, I’m not sure about the paper contributing to the shrinking. Mine always shrink a bit, too, even in silicone. ~Amy
Alicia Silva
September 9, 2014 at 6:53 pmWhat are the instructions for heating the mini casseroles after they have been frozen?
Assistant to 100 Days (Amy)
September 14, 2014 at 7:51 pmHello Alicia. I defrost in the fridge overnight, cover loosely with foil and reheat at 350 until heated through, about 10 minutes. ~Amy
Jesiqua
September 13, 2014 at 2:30 pmI just made these and they are delicious! I will be making another big batch to freeze. I eat breakfast at work in the morning, so these are perfect!
Morgan
October 9, 2014 at 6:21 pmLove it! I didn’t have whole wheat bread on hand (btw, what kind do you prefer if it’s store bought?) so I used some left over quinoa. Fabulous. Another great recipe!
maria
October 16, 2014 at 4:04 ami use spagethi in place of bread and it is delich
Debbie
November 24, 2014 at 12:46 pmThis recipe could be tweaked in many ways I would think.
Wouldn’t tortilla’s be ok to use instead of bread? Adding rotel or picante’or any flavoring you desire?
Great idea….will have to try for those busy mornings like Christmas morning or Easter …..quick and ready to go!
Thank you!
Amy Taylor (comment moderator)
November 28, 2014 at 8:34 amHi Debbie. It is a flexible recipe. We’ve not tried to use tortillas with it. Let us know if you do. :)
Tebecca
November 24, 2014 at 11:35 pmWhy foil liners and not paper ones?
AnnieM
November 26, 2014 at 8:02 amI tried it with the paper ones and they did not peel off nicely….definitely using foil next time.
Amy Taylor (comment moderator)
November 28, 2014 at 8:37 amHi there. You can use paper ones if you like but they tend to stick a little more. ~Amy
Carrie
April 16, 2015 at 9:11 amForgo paper or foil all together and use silicone. I used the silicone cupcake liners and they worked beautifully! No spraying necessary, and they popped right out .
Kim
November 26, 2014 at 8:22 amLove these!! They took a lot longer to bake than the recipe called for….30 minutes at 350 for me (and I’m not high altitude).
Ashley
November 26, 2014 at 8:43 pmThese sound delicious! We plan to make them on a Thanksgiving morning, but do not have the foil muffin cups. Would silicone ones work for these?
Thanks for sharing the recipe!!
Amy Taylor (comment moderator)
December 1, 2014 at 11:17 amHi Ashley. Sorry that we often can’t answer in real time. How did they turn out?
Susie henslee
January 23, 2015 at 8:47 pmI just made them in silicone cups and they are perfect! I baked them for 3 minutes longer. They fell right out of the cups. Great recipe, thank you!
Alice
January 4, 2015 at 11:06 pmIf you want to create less waste you can easily oil the pan and bake without the liners. Mine came out easily and I did a little soak of the tin after.
Ann
January 7, 2015 at 10:28 amGreat idea! It’s nice to have the foil liners if you want to freeze some, keeps the portions together.
Renee
January 8, 2015 at 9:33 pmAnyone try it dairy free. My kids don’t like the imitation cheese.
Karen
January 10, 2015 at 4:58 pmi used to make these when I was nursing my MSPI kiddos and I just left the cheese out and used almond or rice milk and they were good. I actually forgot for awhile after I could eat cheese again to add it.
Elaine Maier
January 9, 2015 at 11:05 amMy husband loves these. We have different work schedules and he doesn’t like to cook so I freeze them and he can have them when he is ready for breakfast.
Angela @ Food Angel
January 9, 2015 at 3:06 pmI make something similar, but have never heard of adding bread- interesting! I usually make them without any grains or anything, but occasionally add a crust, similar to quiche. I love mine with lots of veggies! I actually packed a bunch of these along with our toaster oven for our last trip. Heated them up in our hotel room with some muffins and made for a great breakfast!
Ann Marks
January 11, 2015 at 11:44 amThese are awesome! I added some red pepper and mushrooms. Turned out great. I am at 6500 ft and temp and cooking time worked for me. Thanks so much for the idea.
Deana
January 20, 2015 at 7:34 amMy daughter and I made these for a quick breakfast while my husband was out of town. We used breakfast turkey sausage. It did need a dab of ketchup but they were really good!! And my daughter liked them a lot!!
Terrie
February 1, 2015 at 7:41 pmThey are delicious and easy, but mine fell and ar.e really hard to get out of the paper lining
Holly
February 10, 2015 at 11:34 pmOne of my favorite breakfasts! Perfect for bringing to a pot luck brunch. I’ve never made with bread, but I like to use either hash browns or crescent rolls as a crust. Makes a great breakfast sandwich on a toasted bagel or english muffin with some spinach and bacon.
Milena
February 11, 2015 at 11:55 amYummmm!!! How long you can store it in the refrigerator?
Amy Taylor (comment moderator)
February 16, 2015 at 10:13 amHello Milena. I’d say 3 days. I would freeze them if you wish to store them for longer.
Ginette moore
February 19, 2015 at 8:22 amonce frozen, how are they cooked? Toaster oven and microwave instructions would be great. Thank you!
Ginette moore
February 19, 2015 at 8:29 amI found the answer to my question in older comments. Thank you though!
Kelly
March 3, 2015 at 8:28 pmI just made these with the foil liners and they stuck to the liner like crazy!!! What am I doing wrong?!?!?!?
Amy Taylor (comment moderator)
March 6, 2015 at 9:56 amHi Kelly. I sometimes do a light mist of coconut or avocado oil which helps.
Carrie
April 16, 2015 at 9:09 amI used the silicone cupcake liners and they worked beautifully! No spraying necessary, and they popped right out .
Nora
March 7, 2015 at 9:45 amMade these yesterday with spinach, onions, and pepper jack cheese. They were yummy!
sharon
March 12, 2015 at 8:32 amDid you saute the veggies first? And did you mix the veggies with egg mixture or layered veggies ontop?
andrea bennett
August 3, 2015 at 6:56 pmI do it both ways. Ive used raw veggies and sauteed. Just depends on what flavoring you prefer. Definitely cook the meat first.
denise rogers
November 21, 2015 at 10:03 pmDid you use fresh spinach and sautee or cooked spinach?
Jane
March 15, 2015 at 2:58 amI would love to see nutrition info for the recipes
Ciera
September 29, 2015 at 4:58 pmAgreed!
Ciera
September 29, 2015 at 5:02 pmAnd serving size, too!
Jim
March 19, 2015 at 4:26 amI 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
Carrie
April 16, 2015 at 9:09 amI used the silicone cupcake liners and they worked beautifully! No spraying necessary, and they popped right out .
Kathy
April 24, 2015 at 8:52 pmsilicone 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
Amanda77kr
May 28, 2015 at 11:53 amMade 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).
Audrey
June 4, 2015 at 1:17 pmMy kids and I loved this recipe! And it makes wonderful after school snacks.
amanda
August 3, 2015 at 3:27 pmThese were so easy to make and very yummy!!!
Amy
September 6, 2015 at 11:09 amAre FOIL muffin liners preferred?
Paper ones alright to use?
Amy Taylor (comment moderator)
September 9, 2015 at 9:49 amHi. Paper will work, too, but they may stick a bit more.
Alina
November 16, 2015 at 1:36 amAre these full size muffin pans and liners or the mini-size? I want to make these for a brunch and look forward to serving them warm. Thanks for the input. :-)
Amy Taylor (comment moderator)
November 17, 2015 at 5:28 pmHi Alina. They are standard size.
Amy D.
November 22, 2015 at 9:08 amHello, how long/how do you heat in a toaster oven after freezing?
Amy Taylor (comment moderator)
November 24, 2015 at 9:27 amHello. I defrost them overnight and heat them until warmed through which is between 5 and 7 minutes in my toaster oven.
jashon
December 10, 2015 at 2:57 pmIs Very Good Food Thank you
Nic C
December 12, 2015 at 9:05 pmI’ve made these a number of times but recently they have started to sink in the middle, I can’t think what I’m doing differently?
Amy Taylor (comment moderator)
December 18, 2015 at 10:45 amHi there. Mine sink sometimes, too. I started adding a little baking powder to keep them fluffy. :)
Emma
February 1, 2016 at 9:34 pmAmy-how much baking powder would you use? Thanks! Emma
Amy Taylor (comment moderator)
February 3, 2016 at 10:01 amAbout a 1/2 tsp. :)
Onexda
February 22, 2016 at 1:48 pmCould I make this in a baking dish?
Amy Taylor (comment moderator)
February 24, 2016 at 10:09 amYes, but you will likely need to adjust the cooking time.
Roxanne M Johnson
March 9, 2019 at 9:30 amCan these be prepared the night before and baked the next morning?
100 Days Admin
March 9, 2019 at 12:09 pmI would suggest making them the night before, placing them in the fridge, and then reheating them the next morning. They will turn out just as good. – Nicole
LAB
March 19, 2016 at 12:23 pmCould I use a little cooked shredded hash browns in the bottom instead of the bread.?
Amy Taylor (comment moderator)
March 21, 2016 at 8:34 amYes! :)
Eileen
April 18, 2016 at 9:36 amI make this in a 9 x 13 baking dish normally, but am thinking of making the muffins for a track meet this weekend. Do you spray the muffin holders/disposable cups with Pam or anything to keep it from sticking to it???
Amy Taylor (comment moderator)
April 18, 2016 at 4:11 pmHi there. I use a Misto spray bottle with avocado oil. We avoid commercial sprays because they are full of not so great ingredients (propellants).
Catherine Z.
April 20, 2016 at 12:35 pmCould silicone cupcake liners be used instead of foil lined? I have a hard time finding non-paper lined foil cupcake liners in my area. They all seem to have paper on the inside.
Amy Taylor (comment moderator)
April 25, 2016 at 8:00 amSure, silicone will work.
Bri
August 31, 2016 at 10:54 pmI stumbled across your website and I am so thankful I did! Not only
Do you have wonderful advice for packing school lunches; I’ve tried them and my kids are coming home with empty lunch boxes! #momonamission. I tried this recipe for breakfast and my daughter who dislikes scrambled eggs enjoys this dish. I was skeptical about adding the bread assuming it might get soggy, but mixed with the eggs/cheese it gives it a nice flavor and didn’t lose form. Wonderful recipe!
Jess
October 11, 2016 at 1:17 pmI love these! But just curious, all my mix ins end up on the top….it’s there any way to keep them mixed throughout?
cythia
November 2, 2016 at 9:36 pmare these in regular muffin pans or mini? I want to do mini do to the amount of ppl we are having.
Amy Taylor (comment moderator)
November 5, 2016 at 4:11 pmHi. You can do minis but would need to reduce the cooking time.
Connie Banker
November 11, 2016 at 8:28 amHave you made these with regular muffin cups? Our family would re-heat these in the microwave.
Amy Taylor (comment moderator)
November 29, 2016 at 9:08 amHi. What do you mean by regular muffin cups?
Connie Banker
November 29, 2016 at 7:20 pmHi, I meant the paper cups, like the kind you would use to make cupcakes.
Amy Taylor (comment moderator)
December 5, 2016 at 12:45 pm:) Paper cups work, too.
Karen
December 13, 2016 at 7:23 pmHow long can you keep in refrigerator without freezing?
Amy Taylor (comment moderator)
December 19, 2016 at 3:36 pmHi there. If you don’t eat them within a couple days, I would freeze them.
peggy
December 27, 2016 at 12:11 amI make these, but I don’t use any muffin cup at all. I just treat the tins with non-stick spray or olive oil.
RAchel Jackson
January 1, 2017 at 4:35 pmAFter freezing, what are the reheating instructions? Is this something that would be good cold? I was thinking about sending in a child’s lunchbox.
Amy Taylor (comment moderator)
January 6, 2017 at 12:14 pmHi. You can cover with foil and reheat in the oven until heated through or toss it in the microwave. I have sent them on ice in lunch boxes.
Kate
February 6, 2017 at 11:16 amI make something similar to these, but without the bread and milk- we cook up ground sausage and put some in each cup along with some spinach. Then put one egg (scrambled) in each cup and sprinkle some cheddar on top. They taste great- we freeze them and then just pop them in the microwave to eat. I also don’t use liners, just grease the pan with cooking spray.
Misty Dawn
September 27, 2017 at 3:33 pmWhen it says remove from freezer the night before, should I put it in my fridge or leave it out in the pantry?
Amy Taylor (comment moderator)
October 6, 2017 at 12:52 pmI typically thaw in the fridge.