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. Or you could bake a big double batch this weekend and freeze them for those busy weekday mornings.

Breakfast Casserole Bites from 100 Days of Real Food

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

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.
4.7 from 22 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Print Recipe
Servings: 12 bites

Ingredients
  

  • 2 pieces whole-wheat bread
  • 8 eggs
  • ½ cup milk any kind will work, but we use whole milk 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!

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.
Tried this recipe?Let us know how it was!

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289 thoughts on “Breakfast Casserole Bites”

  1. If using the foil cups, would the mix not stick to it? Would it not make more sense to lightly spray those with a touch of olive oil ?

    1. We have not had that problem with the foiled cups, only paper ones. You could definitely spray a little olive oil on them just in case. – Nicole

  2. 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.

  3. 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.

    1. Amy Taylor (comment moderator)

      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.

  4. 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?

  5. 5 stars
    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!

  6. 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.

  7. 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???

    1. Amy Taylor (comment moderator)

      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).

      1. 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

  8. 4 stars
    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?

    1. Amy Taylor (comment moderator)

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

  9. 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. :-)

  10. 5 stars
    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).

  11. 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

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

  13. 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

      1. 5 stars
        I do it both ways. Ive used raw veggies and sauteed. Just depends on what flavoring you prefer. Definitely cook the meat first.

  14. I just made these with the foil liners and they stuck to the liner like crazy!!! What am I doing wrong?!?!?!?

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

  15. 5 stars
    One 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.

  16. My 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!!

  17. These 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.

  18. I 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!

  19. 5 stars
    My 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.

    1. i 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.

  20. If 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.

  21. These 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!!

    1. I 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!

  22. Love 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).

    1. Forgo 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 .

  23. This 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!

    1. Amy Taylor (comment moderator)

      Hi Debbie. It is a flexible recipe. We’ve not tried to use tortillas with it. Let us know if you do. :)

  24. 5 stars
    Love 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!

  25. I 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!

    1. Assistant to 100 Days (Amy)

      Hello Alicia. I defrost in the fridge overnight, cover loosely with foil and reheat at 350 until heated through, about 10 minutes. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Rebecca. You know, I’m not sure about the paper contributing to the shrinking. Mine always shrink a bit, too, even in silicone. ~Amy

  26. Do 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?

    1. Assistant to 100 Days (Amy)

      Hi Heather. I’ve kept them frozen up to 3 months. Just be certain they are in an airtight container or bag. ~Amy

  27. Have 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.

  28. 5 stars
    I 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!!

  29. Another 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!

  30. Hello, 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.

  31. Is it ok to use the silicon cupcake holders for these? The ones you use to pack the kid’s lunches with?

    1. Assistant to 100 Days (Amy)

      Hi Nic. It depends completely on the kids. My kids will eat cold hard boiled eggs but they want these hot. Not sure why. :) ~Amy

  32. Thanks 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?

  33. I 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?

  34. I 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.

  35. Hi,
    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!

    1. I 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.

  36. Bea Nottingham

    Just 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.

  37. I 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?

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