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.
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are these in regular muffin pans or mini? I want to do mini do to the amount of ppl we are having.
Hi. You can do minis but would need to reduce the cooking time.
Have you made these with regular muffin cups? Our family would re-heat these in the microwave.
Hi. What do you mean by regular muffin cups?
Hi, I meant the paper cups, like the kind you would use to make cupcakes.
:) Paper cups work, too.
How long can you keep in refrigerator without freezing?
Hi there. If you don’t eat them within a couple days, I would freeze them.
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.
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.
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.
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.
When it says remove from freezer the night before, should I put it in my fridge or leave it out in the pantry?
I typically thaw in the fridge.