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Home » Blog » Breakfast Casserole Bites

Breakfast Casserole Bites

 Updated: March 24, 2017    Lisa Leake    309 Comments

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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!

Breakfast Casserole Bites
4.73 from 22 votes

Course: Breakfast
Cuisine: American
Keyword: quick and easy breakfast
Dietary Restriction: Peanut/Tree-Nut Free
Category: Freezer Friendly

Active Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings (Adjust to suit): 12 bites
Calories: 144 kcal

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.

Print


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

  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 (as pictured).

  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!

Recipe Notes

Also need: Foil muffin cup liners for baking

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts
Breakfast Casserole Bites
Amount Per Serving
Calories 144 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 134mg45%
Sodium 226mg10%
Potassium 110mg3%
Carbohydrates 1g0%
Sugar 1g1%
Protein 9g18%
Vitamin A 285IU6%
Vitamin C 0.2mg0%
Calcium 98mg10%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Category: Breakfast, Recipes

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions

Comments

  1. Misty Dawn

    September 27, 2017 at 3:33 pm

    When it says remove from freezer the night before, should I put it in my fridge or leave it out in the pantry?

    Reply
    • Amy Taylor (comment moderator)

      October 6, 2017 at 12:52 pm

      I typically thaw in the fridge.

      Reply
  2. Kate

    February 6, 2017 at 11:16 am

    I 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.

    Reply
  3. RAchel Jackson

    January 1, 2017 at 4:35 pm

    AFter freezing, what are the reheating instructions? Is this something that would be good cold? I was thinking about sending in a child’s lunchbox.

    Reply
    • Amy Taylor (comment moderator)

      January 6, 2017 at 12:14 pm

      Hi. 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.

      Reply
  4. peggy

    December 27, 2016 at 12:11 am

    I make these, but I don’t use any muffin cup at all. I just treat the tins with non-stick spray or olive oil.

    Reply
  5. Karen

    December 13, 2016 at 7:23 pm

    How long can you keep in refrigerator without freezing?

    Reply
    • Amy Taylor (comment moderator)

      December 19, 2016 at 3:36 pm

      Hi there. If you don’t eat them within a couple days, I would freeze them.

      Reply
  6. Connie Banker

    November 11, 2016 at 8:28 am

    Have you made these with regular muffin cups? Our family would re-heat these in the microwave.

    Reply
    • Amy Taylor (comment moderator)

      November 29, 2016 at 9:08 am

      Hi. What do you mean by regular muffin cups?

      Reply
      • Connie Banker

        November 29, 2016 at 7:20 pm

        Hi, I meant the paper cups, like the kind you would use to make cupcakes.

        Reply
        • Amy Taylor (comment moderator)

          December 5, 2016 at 12:45 pm

          :) Paper cups work, too.

          Reply
  7. cythia

    November 2, 2016 at 9:36 pm

    are these in regular muffin pans or mini? I want to do mini do to the amount of ppl we are having.

    Reply
    • Amy Taylor (comment moderator)

      November 5, 2016 at 4:11 pm

      Hi. You can do minis but would need to reduce the cooking time.

      Reply
  8. Jess

    October 11, 2016 at 1:17 pm

    I love these! But just curious, all my mix ins end up on the top….it’s there any way to keep them mixed throughout?

    Reply
  9. Bri

    August 31, 2016 at 10:54 pm

    I 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!

    Reply
  10. Catherine Z.

    April 20, 2016 at 12:35 pm

    Could 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.

    Reply
    • Amy Taylor (comment moderator)

      April 25, 2016 at 8:00 am

      Sure, silicone will work.

      Reply
  11. Eileen

    April 18, 2016 at 9:36 am

    I 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???

    Reply
    • Amy Taylor (comment moderator)

      April 18, 2016 at 4:11 pm

      Hi there. I use a Misto spray bottle with avocado oil. We avoid commercial sprays because they are full of not so great ingredients (propellants).

      Reply
  12. LAB

    March 19, 2016 at 12:23 pm

    Could I use a little cooked shredded hash browns in the bottom instead of the bread.?

    Reply
    • Amy Taylor (comment moderator)

      March 21, 2016 at 8:34 am

      Yes! :)

      Reply
  13. Onexda

    February 22, 2016 at 1:48 pm

    Could I make this in a baking dish?

    Reply
    • Amy Taylor (comment moderator)

      February 24, 2016 at 10:09 am

      Yes, but you will likely need to adjust the cooking time.

      Reply
      • Roxanne M Johnson

        March 9, 2019 at 9:30 am

        Can these be prepared the night before and baked the next morning?

        Reply
        • 100 Days Admin

          March 9, 2019 at 12:09 pm

          I 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

          Reply
  14. Nic C

    December 12, 2015 at 9:05 pm

    I’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?

    Reply
    • Amy Taylor (comment moderator)

      December 18, 2015 at 10:45 am

      Hi there. Mine sink sometimes, too. I started adding a little baking powder to keep them fluffy. :)

      Reply
      • Emma

        February 1, 2016 at 9:34 pm

        Amy-how much baking powder would you use? Thanks! Emma

        Reply
        • Amy Taylor (comment moderator)

          February 3, 2016 at 10:01 am

          About a 1/2 tsp. :)

          Reply
  15. jashon

    December 10, 2015 at 2:57 pm

    Is Very Good Food Thank you

    Reply
  16. Amy D.

    November 22, 2015 at 9:08 am

    Hello, how long/how do you heat in a toaster oven after freezing?

    Reply
    • Amy Taylor (comment moderator)

      November 24, 2015 at 9:27 am

      Hello. I defrost them overnight and heat them until warmed through which is between 5 and 7 minutes in my toaster oven.

      Reply
  17. Alina

    November 16, 2015 at 1:36 am

    Are 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. :-)

    Reply
    • Amy Taylor (comment moderator)

      November 17, 2015 at 5:28 pm

      Hi Alina. They are standard size.

      Reply

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