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
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Preheat the oven to 350 degrees F.
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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.
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Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (as pictured).
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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.
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Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top.
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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.
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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.
I generally make a big casserole similar to this, but we can never eat it all before we’re tired of it. What a great idea to put them in muffin tins!
Do you think paper muffin cups would hold up well or if we just used a nonstick muffin pan without the cups? Do you think they would be good cold?
Lyn – I tried paper muffin cups first, but the grease from the eggs/meat just leaked right through them and they sort of “ripped” off in pieces when it was time to eat. The foil ones keep everything in place MUCH better and come right off in one piece. The problem with putting them right in the muffin pan (which I tried as well) is that it leaves a little bit of a mess that takes a little work to clean. So you could certainly do it that way – and it would be better than the paper cup option – as long as you don’t mind doing a little scrubbing! Good luck!
PS – Yes you can eat them cold (but not frozen), but I personally think they are better warm/hot.
Hi Lyn, just wanted to let you know what I use when freezing muffins. Its the reynolds liners that don’t fade, they have a foil lining. It looks like what is used in the pictures. They peel off of the frozen muffins so easily. I am going to try them with this recipe too.
I’m late to the party, but Lyn, I’ve made a very similar recipe in my silicon muffin pan with no fuss. They pop right out and leave little mess to clean. I usually chill them in the fridge overnight, then spread ’em on a cookie sheet to freeze. Once frozen I toss them into a container. I tried just putting them in the container once, but they all stuck together. If you’re feeding a bunch, that might not be a problem. If you’re like me, you’re just pulling out one or two at a time though. I haven’t tested it with this recipe, but the one I used I would go straight from frozen into the microwave. Defrost (50% power) for about a minute and then full power for another 45 seconds and they were perfect.
I recommend the silicone liners. Everything I’ve made in them slides out so easily, yet they are really durable. It’s also an easy way to go green!
Hi, I was wondering if this could be made without the bread? My husband is not eating any carbs right now but I would love to make these so he would have breakfast to pull out of the freezer. I am due with baby #4 soon and will need to have some things prepared in advance!
You could absolutely omit the bread, and these would still turn out great! I would recommend adding a little extra of something else instead though…like another egg (or two) or more meat or even add some sauteed onions and green bell peppers instead of the bread. This recipe is quite flexible. Congrats on the new baby!
A silicone muffin pan would work quite nicely for these. I used a similar recipe from South Beach without the bread and they pop out great from the silicone pans, no mess after like you would a metal pan. Great recipe!! :)
good to know!
LOVE this recipe!! The kids could even grab these & eat in the car on the way to school on mornings when they move a little slower :) Thanks Lisa!!
I’ve always wanted to make something like but never have. I am going to get some foil liners and give it try this week. Thank you for the recipe. I think both of my littles will love it as they are more receptive to “cupcakes”. LOL
I have a similar recipe but use a homemade, whole wheat baking mix instead of bread. It is less eggy than yours but great for the quick healthy breakfast!
This is a great idea! I usually make a 13×9 casserole like this, but to have it in the freezer is so appealing. Thanks!
Love these. They’re a staple item in our house for breakfast on the run. A few in a container plus my Chai and I’m ready to hit the road.
I’ve made these for breakfast before, and my family loves them! I had no idea that you could freeze them though! Do you freeze them all on a cookie sheet, then pop into freezer bag? Or freeze a layer in a plastic storage container?
If I let them thaw overnight in the fridge, how do you reheat them the next morning? (temp and how long in toaster oven, how long in microwave?). Thanks!
Amy – You could freeze them on a cookie then put them in a bag together…that would definitely work. Or you could freeze between layers of wax paper. To reheat in toaster just use the toast setting once and then again if still cool in the middle. In the microwave I think 20 – 30 seconds should do (at the most) if they are already thawed. Good luck!
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.
I like making these with turkey bacon and shredded cheddar. Sometimes I throw in green onions if I have them.
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.
Probably a stupid question but i freeze them after I cook them or before …
Not a stupid question at all…freeze them after they are baked…
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 :)
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!
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!!
Those look delicious! I’m going to have to make some this weekend!
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!
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?
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!
I think breakfast burritos would work great like that!
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.
I forgot to mention, I don’t line the pan with anything.
I’ve also swapped out the bread and used grated potato.
the grated hashbrown idea sounds interesting-anyone done that- if so does it work well? Also what is the calorie/fat count on these? Thanks
Kari – We don’t count calories or fat grams on purpose. We believe that if we eat a wide variety of whole foods (including plenty of produce) w/o overeating then the rest just falls into place…and it does for us!
I make a very similar recipe with veggies. Here is the recipe I use/tweak ;) http://amomspassion.blogspot.com/2011/03/must-share-veggie-sausage-quiche.html These are great to freeze and have throughout the week. Haven’t tried adding bread….will try for something a little different. Thanks for sharing!!
I have a Misto (a bottle that you fill with olive oil (or whatever) and pump) It acts as a non stick spray and works great on muffins, etc.
Are these the full-sized muffins or the mini muffins? I can’t tell from the recipe description, and you call them bites. Also you could add a single baby spinach leaf if it is the minis, or 2-3 for the regular size. I think I would also grate a dash of nutmeg in too.
They are full sized muffins.
How do you freeze these. In the muffin tins and then a freezer bag or what? I would think they would stick together. Love this idea!!!!
You can freeze them in a tupperware (or zip lock bag) between sheets of wax paper – either in the muffin holders or out of them. You could also freeze them on a cookie sheet then stick them in a big bag together once they are frozen.
May definitely have to try these! A big fan of what you do, wish I had the same dedication but we do what we can ;-) I recently linked you back to one of my posts …
http://www.kasia.labocki.com/wordpress/2012/01/09/learning-to-eat/
thanks for all the tips and recipes!
Tried this using Vans Gluten Free waffles..toasted and crumbled for a GF free version..YUMMY!..Added potatoes diced,red peppers and minced spinach. wonderful!
Hi. I just made the muffins – and they taste great. Mine don’t look to great though. They sunk in the middle. What could I have done wrong? Have you ever had this problem?
I have not had this problem…did you follow the recipe exactly (including the cooking time and oven temp)?
Same here- mine rose initally like souffles and then sunk as well (again like a souffle). Maybe I whisked the eggs too much??
Also I had a devil of a time getting them out of the foil muffin cups. Did you grease the foil cups as well?
Did you follow the recipe exactly?
Mine sunk too. I wonder if more bread in the bottom / more “stuff” in the tins would have helped. I only had about 3 little pieces of bread in each. Mine also did stick the first time, but I didn’t grease my muffin tins. I learned for next time. I threw broccoli in a couple on a whim and those were great! I’m looking forward to modifying this recipe a little – It will be a great addition for us.
I made these this morning and the whole family loved them! The kids want me to make them in the morning for school! Thanks for an easy breakfast on the go recipe!
Thanks. I’m interested in getting one of the silicone muffin “tins” that come in the heart shape to make these for Valentine’s Day.
Loved the recipe! My kids really enjoyed eating the small servings. With some fruit and milk (organic, of course), I had a great meal to start the day!
What a great idea! It’s just the two of us so the smaller portions are much more practical than a whole casserole. :)
I’m going to try this with cinnamon & raisin bread!
These are super yummy and easy, but I stress that they need to be cooled separately and then frozen (if you’re not using waxed paper) or they will stick together in the container or freezer bag.
I made these using rosemary chicken and provolone cheese and put them in my kids’ lunches, and they *loved* it. I also toss a pinch of salt on the bread cubes before pouring the eggs over; even if we season the eggs, the last few bites with the bread cubes in them tend to be a little bland.
It says “bites”…are they mini muffins or regular? :-D
Mini ones
On Jan 17th you said they were full sized?
Thank you for catching that error..I must have been answering comments too late at night! You are right these casserole bites are full sized muffins.
I made these last week and they’ve been requested every day since by ALL 5 of my kiddos (12, 9, 7, 4, and 2). I made it exactly as written and mine puffed up like HUGE muffins and then deflated after I took them out of the oven. OH well! They were still YUMMY!! 12 “muffins” lasted all of 1 breakfast at our house! lol
Do you have to use cupcake liners with foil? I was going to try parchment paper. Do you think they’ll be a mess with parchment paper or will they come out nicely??
I would not recommend paper liners because they get a little greasy and come apart. If you are just speaking of regular flat parchment paper that might work better, but I have not tried it myself.
Don’t know if anyone has asked this yet but do you add raw meat into this mixture or do you cook it first?
I also wanna say I am so grateful I found your blog…I am getting ready to start the Feingold diet with my son (really the whole family) so this goes hand in hand and gives me extra meal ideas also! Thanks again from Greenville, NC!!!
You should cook the meat first…and welcome to the blog!
Thanks so much for the recipe, I have family coming down soon and this will be perfect, I think I am going to try making it the day before and freezing them then reheating them in the morning (I will do a test run on myself before they get here) If not I will have everything prep’ed for the morning :)
These are amazing! Thank you!!
Made these today and they are great. I did not have liners so I cut parchment paper and pressed into muffin pan – seemed to do the trick.
Do you think I could put fresh spinach in with the mixture? I am trying to find ways to incorporate more veggies in my daughters diet, and I think I might be able to sneak it into these eggs. What do you think?
You could definitely give it a try. Jill
Just curious…what is the recommended serving for one person?
We don’t necessarily recommend a specific serving size but always suggest people eat until they feel full. Sorry I can’t give more specifics. Jill
Anyone have a good recipe without using brown sugar for making your own breakfast sausage from scratch? I have substitued sucanat for the brown sugar, just seeing if there are any better recommendations. We just had a hog butchered and have lots of sausage that I need to prepare :-)
How is sausage a “real” food? I think I’m confused about this.
If it is homemade it is just pork and seasoning ground together.
HI Lisa. We buy local sausage which falls within “the rules”. Of course you could always leave it out. Jill
These were great! We added fresh spinach plus a dash of garlic powder. (I suspect this isn’t “real” but the label is a little vague…so this was our cheat/treat…) My kids both ate them up…I was thrilled because my youngest, who just turned 1, will not eat eggs but ate 3 of these! Yes, 3. More than her father or I did! She hardly eats anything so I was so excited.
These look delicious! Do you have a good whole wheat sandwich bread recipe I can make without a bread machine?
Hi Katie. Here is one we recommend…http://deliciouslyorganic.net/everyday-whole-wheat-bread/“. Jill
We put spinach pieces in ours, with or without the bread pieces and my son loves them. He loves them even more if I cook them in a thin sliced of ham in the cup rather than the foil cover.
This morning we made these breakfast casseroles by setting out corn, spinach, olives, etc. and letting the kids assemble them. They had a blast! I added some fresh salsa from dinner to mine and it was fantastic. Also, I used a silicon muffin pan and it worked out perfectly.
My coworker makes something similar – she bought the silicon muffin holders to use. Oven to freezer to microwave.
I made these for Breakfast for Dinner one night with the whole wheat banana muffins and some apples that I simmered in a Tbls of unsalted butter and brown sugar. My 2 year old ate the entire thing! I even packed it for her the next morning and she ate with no complaints!
Wow! These are delicious! I used a bacon and a combo of mild cheddar and Monterrey Jack cheese. The kids love them so I’m going to make a few different batches and stick in the freezer. I think I’m going to try experimenting with ham and our favorite Gouda in one batch and sausage and cayenne (my husband and oldest son like spicy) in another. I’m also going to layer the same way I do with quiche since the cheese is the best part and I don’t want it just at the top.
I made these today and they tasted FABULOUS! I did have problems with two things that I thought you could help with…
1) the muffins stuck to the aluminum cupcake holder
2) they were beautiful and “puffy” when I took them out of the oven, but then they fell leaving large divets in the middle, and some were hollow.
Any suggestions on what I am doing wrong and could fix?
Hi Alicia. Yes, others have said they stuck a little. You could try spritzing the liners with a little olive oil to help with the sticking. I have not experienced them “falling” – did you follow the recipe exactly, including the oven temp and cooking time? Jill
Wow, this is such a great idea! I’m in the middle of making my grocery list and was trying to figure out something for my kids to eat on the morning I go to my MOPS group. I’m making a casserole for my group so I’ll just make a little extra and put it in the muffin cups for the kids. Thanks for all the wonderful ideas on your website.
Could i prepare these the night before, and then leave in the fridge overnight (covered) and just bake in the morning? Every minute is precious on school mornings :) thanks!
Hi Kristen. The only concern is that that bread will soak up all of the liquid by the morning. You could do everything except pouring the liquid over the bread and then just do that part in the morning before baking. Jill
Kristen – I make a breakfast casserole just like this with bread/egg base and always let it sit in the fridge overnight precisely so the bread can soak up the egg mixture. you may need to adjust the amount of bread to egg mixture – (more bread) mix it all together in a bowl first and then distribute into the cups. put it in the fridge and bake in the morning. you won’t be disappointed.
I love your site! If I could recommend one thing, it would be to add nutritional information for the recipes. I cook meals for a family member who watches caloric intake pretty closely. I’d love to use a number of your recipes for her but I need the nutritional info. Do you happen to know the calories per breakfast bite? Thanks! I do love what you are doing here-keep up the good work!
Hi Melissa. We don’t have the calorie info for these. For us, eating real food is not necessarily about the calorie content but about eating until we feel full. I understand there are certain dietary needs, however, where it needs to be tracked. I might suggest one of the many “recipe builders” online where you can input the ingredients and it will help you to calculate nutritional information. Best of luck. Jill
Could I shred some potatoes into the bottom instead of bread to make it gluten free?
Hi Heather. I don’t see why not. You might also try some brown rice as it will absorb more of the liquid. Jill
Making for Xmas morning…what a great idea. What is the best method for re-heating if I freeze them? TY
Hi Carol. I would defrost them in the refrigerator the night before and then heat them in the toaster oven. Jill
How do you cook these after freezing?
Hi Christina. I just pop them in the toaster oven to heat them up. Jill
Any ideas on how long these will stay frozen before they are no longer good? Currently a family of two and I hate to waste food!
Thanks!
Hi Molly. I usually use 3 months as my rule of thumb. Jill
Ok crazy question– I can’t seem to find foil liners anywhere can I make these without liners in a regular muffin pan not a silicon pan??
Made your Whole Wheat Chocolate chip cookies tonight and they were awesome! My 2 year old doesn’t get much sugar but these were a special treat for her :)
Thanks for such a great informational site. I love it!
Hi Dana. I don’t know if they would stick to the pan. You could try and spray it with olive oil and see if that works. Jill
so i can still eat sausage? YES!!!
what about gum?
Hi Tawana. On the pledge…no gum :-(. But, beyond that, I would try and find one without any added artificial ingredients…a lot easier said than done. I think Earthfare and Whole Foods may carry one, but, I’ve not looked at it in depth to comment on it specifically. Jill
We use the cinnamon flavored one we find at Good Earth called Xylitol. (This is the ingredient that is used instead of sugar) There are other brands too, but this is the one we like. Hope this helps.
I made this for breakfast this morning and they were so easy to make and tasted great. The only negative was mine stuck to the foil liners so we had to peel the liners off before eating. Was I supposed to oil them first? I am considering making them without the liners, but oiling the muffin tin next time I make them. Has anyone had any success with this?
Can this be made as a casserole instead of individual “bites” ? Thanks!
Hi Robin. I don’t see why not, though we haven’t tried converting this. I’ve seen very similar recipes for traditional breakfast casseroles. ~Amy
What a great idea! I have tons of cupcake/muffin liners, but not the foil kind. Would it work with grease-proof paper liners?
HI Juul. Since she specifies to keep the foil on the inside, I would stick with that advice. ~Amy
Love this recipe! How long and at what temperature do you recommend for reheating the frozen bites? (Well frozen and then thawed in the refrig overnight). Thanks!
Hi Elizabeth. I cover with foil and reheat at 350 until heated through. Then I remove the foil and leave it another minute or two. This is not scientific. It is just my method. ;) ~Amy
This is a really great idea and a good base recipe. As written, they were a little plain for our taste. I did make exactly as written, except added some spinach. I think the addition of onion and garlic would make these perfect. I will try that next time. I found that if the cups were too full of egg (a couple were) that they rose too high and fell – though still tasted fine. The ones that weren’t completely full (maybe 2/3 full) were perfect in appearance.
Thanks for everything you do! I love your recipes!
What is the best way to freeze these?
Hi Rachael. Let them cool completely and put them in an airtight container. Defrost them in the fridge overnight as needed. ~Amy
I think these look great! I don’t eat meat so I was trying to think of something delish to put in there besides sausage… though what could be as spicy and good? I don’t like the meat substitutes, you know, tofu dogs or tvp crumbles… they tend to have a fake texture and processed flavor… so I have to think of something completely different. Any ideas?
Hi. I see you answered your own question below. Glad they turned out well! I made these with seasoned portabellas and liked the results, too. ~Amy
Wow! What a great recipe. I made a few changes to meet my dietary needs… I steamed broccoli and kale, and sauteed some onion and garlic. I used that instead of the sausage, and it was very good! Tamari sauce added a bit of salty flavor, and fresh herbs and cayenne pepper topped it all off. Oh, and I didn’t have any muffin cups, so I used glass ramekins! I coated them with olive oil. That way I can just pop one in the microwave. These were Delicious. It’s so pretty, too!
I love this recipe. I cooked mine in non stick muffin cups with some olive oil rubbed in. They slid out perfect. For the smaller cups I only used 6 eggs and 1/3 cup milk and they were filled perfectly.
Hi, these are delicious and easy. The only this that didn’t work out so well, is they stuck to the foil. I didn’t see on here to spray them with oil or butter, or something to help them slide out. Next time I need to do that.
I made these this morning to serve at my 2 year old’s birthday party and they were a hit! Thanks for sharing the recipe!
DO you use the mini muffin pan or the regular size one?
I used a regular size one. Make sure you use the foil liners she suggested.
I made 6 batches of these last night for my monthly supper swap. My category this month was breakfast. Our swap follows your guideline very closely. Thanks for posting this recipe. I’m sure the other women are going to love it for a quick breakfast option!
Jessica, could you plz explain what a supper swap entails? :)
Hi Tina,
My supper swap is a group of 6 women who are like-minded as far as food goes. We are each assigned a category for the month (beef, pork, chicken, soup, vegetarian, or breakfast). Then we each make 6 batches of one recipe. We meet up once a month and swap. I go home with one batch of my recipe and one batch of the other five. They all go in the freezer to be used on nights that I just don’t have time to cook. Each month we rotate category. Last month I was breakfast, this month I have pork. Also, we have some food rules: Must serve 4 adult-sized portions, organic when possible, only whole grains, no refined sugar, etc.
Jessica,
When you baked these the night before, how did you heat them back up? Did you just pop them back into the oven? I need to make something for teacher appreciation and need more than one batch so that is why I am asking. Don’t have enough muffin pans to do it the morning of.
Kim,
I followed the directions here. I defrosted them overnight and popped them in the toaster oven until heated through. Or if I was in a super hurry, I took off the foil and microwaved them for 20-30 seconds.
Another excellent recipe! Made these the other morning and they were a huge hit! I used organic sprouted whole wheat bread, local pork bacon and local maple smoked cheddar cheese. I can’t wait to experiment with different add-ins! Thank you :)
These are great made with chopped broccoli, onions, spinach, peppers (any veggie, really) and a bit of grated cheese. It’s like an omelet in a muffin cup.
I’m eating one right now! Delicious and so easy. I didn’t put any cheese in, but I did add some super spicy homemade pico de gallo left over from taco night. They’re a real treat, thanks for the recipe!
Does the bread serve a purpose or can you leave that out? Trying to find good, no bread breakfast options for work. Thanks.
Hi Elizabeth. The bread soaks up the liquid, expands a bit and adds to the taste and texture. You can certainly try it without and let us know how it works. Good luck. ~Amy
Elizabeth I made one without the bread and it worked fine. The meat did end up sinking to the bottom half vs. the others which the bread kept the meat spread out a bit more. It also did not puff up as much. It set properly and popped right out of my silicone cups like the rest of them.
If you are trying to avoid carbs you can make these without the bread.
Found your site about 2 weeks ago and it was just what I needed to get inspired to begin making changes. Made these for lunch today with mushrooms instead of meat. My husband ate 4, 4 year old ate 2, and well the 3 year old would not even try-lol! They were easy to make and delicious. i used paper muffin cups as it was all i had and they came out perfect. We also had the strawberry and spinach smoothies-yum! Thank you for all the inspiration.
I made these for dinner tonight and we all loved them!!
I used two tablespoons of potatoes o’brian instead of bread and i put them in 6 muffin tins and cooked for 25 minutes and they were SUPER YUMMY!
(2 tablespoons of potatoes o’brian in each cup)
What is the calorie count of each of these breakfast bites? I am starting to eat more protein and need this for my food log. I made them this morning and they were very good?
Hi Candy. We do not track nutrition information. There are, however, many tools available online that can help you with that. Here are a couple posts that help explain why we don’t focus on numbers: https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/ and https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/. ~Amy
Instead of the bread I use homemade hashbrowns (in food processor so they are shredded. I cook them just a bit and then fill them and bake. It’s a nice change from bread.
We do not own a microwave – anyone have tips for reheating these in an oven/toaster oven? (wrap in foil? temp?) Thanks! :)
Hi Krista. I reheat them in an oven at 325* until heated through. I don’t cover mine but you can if you prefer. ~Amy
Thanks for this recipe– so helpful for busy mornings. I shared this with those who read my facebook page- “Betsy cooking with Pampered Chef”- since it would work wonderful in the Pampered Chef brownie pan. There’s no need for a foil muffin cup and they slid right out for easy freezing or eating. Thanks, again~
After seeing the recipe pics I think I can do this! of I am a busy city gal who does not take out time to eat right, but your blog has inspired me to begin <3 !! Sera xxoo
This sounds like a great recipe I can’t wait to try! Probably a stupid question, but how long do I bake if I’m making a double batch?
Hi T.C. The rule of thumb when doubling a batch is to increase the temperature by 25* though I’ve not done that with this recipe. I would keep the bake time the same. Again, I’ve not tried, so keep a close eye on it. :) ~Amy
Does anyone have any idea how long these will store in the fridge, or do I have to freeze them? And what’s the best way to freeze them, can I put them in a freezer bag? Thanks!
(Sorry, terrible cook here, and especially terrible at make ahead/freeze/storing type meals. Help!)
Hello Emmie. You could keep them in the fridge for a couple days but to keep them fresh, I would freeze. They will store fine in a freezer bag. Remove as much air as possible from the bag before freezing. ~Amy
When I freeze muffins and such I put them on a cookie sheet and put them in the freeze for a couple of hours before I bag them. It keeps them from sticking together.
These look so good! We need to be dairy free – do you think almond or coconut milk would work? or something different entirely? THANKS!
Hi Sandy. I’ve used plain almond milk and it worked just fine. ~Amy
Just made these, soooooo good. Thanks
Hello has anyone tried using the 100 days biscuit recipe as the cups vs the foil cups? Just wondering if it was successful or not. ~ Jessie
I just greased the muffin tin, no liners, and they came out great! I also added onion and green pepper to the sausage mixture.
Since I always love all of your recipes I’m going to make these for brunch this weekend. Can I throw it all in a pie plate and skip the “bites” part?
Hi Franki. Yes, I’ve made it in casserole pan. :) ~Amy
Very delicious, even on the second day!!!
The recipe is a good one but why is unbelievably expensive organic eggs recommended?
Hi 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
I 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.
I 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!
This sounds awesome. Have you made it without the bread? I’m gluten-free. I imagine it would be just as good!
Hi Elizabeth. You can make it without the bread or use a gluten free variety. ~Amy
What size eggs do you use?
Hi Marsha. Usually the eggs we get from the farmer’s market are more varied in size with some medium and some large. ~Amy
I 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 ?
Hello Sydney. I’d say 5 days tops in the fridge. I would freeze for storage beyond that time. ~Amy
Thank you Amy! They didn’t make it but 3 days!!
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?
Hi 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
I 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
Do you cook the meat before you add it to the cups?
Hi Kelly. Yes, it should be cooked first. ~Amy
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.
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!
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.
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.
Do you think this would work with grated potatoes in the bottom instead of bread?
Hi Stacie. I’ve used it with frozen hashbrowns not fresh. ~Amy
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?
Hi Kay. Lisa still uses them. You can find them here: https://www.100daysofrealfood.com/2012/08/24/my-favorite-school-lunch-supplies/. :) ~Amy
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?
Hi 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
Has anyone tried these cold? Wondering if they would be suitable for school lunches?
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
Is it ok to use the silicon cupcake holders for these? The ones you use to pack the kid’s lunches with?
Hi Jenn. Sure, you can do that. ~Amy
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.
She said it sticks to the paper.
Does anyone have theirs coming out hollow inside? Thanks in advance
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!
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!!
How would you reheat these if they’ve been frozen?
Hi Margaret. I typically thaw them overnight and then reheat them in the oven. ~Amy
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.
Hi Jennifer. I’ve used both. They came out of the silicone liners pretty easily. ~Amy
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?
Hi Heather. I’ve kept them frozen up to 3 months. Just be certain they are in an airtight container or bag. ~Amy
Are you suppose to use the paper liners that come with the foil liners for this recipe?
Hi Denise. You can remove them. :)
I made these with paper liners and they deflated. They are pretty small. Is this why?
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
What are the instructions for heating the mini casseroles after they have been frozen?
Hello Alicia. I defrost in the fridge overnight, cover loosely with foil and reheat at 350 until heated through, about 10 minutes. ~Amy
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!
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!
i use spagethi in place of bread and it is delich
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!
Hi Debbie. It is a flexible recipe. We’ve not tried to use tortillas with it. Let us know if you do. :)
Why foil liners and not paper ones?
I tried it with the paper ones and they did not peel off nicely….definitely using foil next time.
Hi there. You can use paper ones if you like but they tend to stick a little more. ~Amy
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 .
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).
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!!
Hi Ashley. Sorry that we often can’t answer in real time. How did they turn out?
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!
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.
Great idea! It’s nice to have the foil liners if you want to freeze some, keeps the portions together.
Anyone try it dairy free. My kids don’t like the imitation cheese.
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.
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.
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!
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.
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!!
They are delicious and easy, but mine fell and ar.e really hard to get out of the paper lining
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.
Yummmm!!! How long you can store it in the refrigerator?
Hello Milena. I’d say 3 days. I would freeze them if you wish to store them for longer.
once frozen, how are they cooked? Toaster oven and microwave instructions would be great. Thank you!
I found the answer to my question in older comments. Thank you though!
I just made these with the foil liners and they stuck to the liner like crazy!!! What am I doing wrong?!?!?!?
Hi Kelly. I sometimes do a light mist of coconut or avocado oil which helps.
I used the silicone cupcake liners and they worked beautifully! No spraying necessary, and they popped right out .
Made these yesterday with spinach, onions, and pepper jack cheese. They were yummy!
Did you saute the veggies first? And did you mix the veggies with egg mixture or layered veggies ontop?
I do it both ways. Ive used raw veggies and sauteed. Just depends on what flavoring you prefer. Definitely cook the meat first.
Did you use fresh spinach and sautee or cooked spinach?
I would love to see nutrition info for the recipes
Agreed!
And serving size, too!
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
I used the silicone cupcake liners and they worked beautifully! No spraying necessary, and they popped right out .
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
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).
My kids and I loved this recipe! And it makes wonderful after school snacks.
These were so easy to make and very yummy!!!
Are FOIL muffin liners preferred?
Paper ones alright to use?
Hi. Paper will work, too, but they may stick a bit more.
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. :-)
Hi Alina. They are standard size.
Hello, how long/how do you heat in a toaster oven after freezing?
Hello. I defrost them overnight and heat them until warmed through which is between 5 and 7 minutes in my toaster oven.
Is Very Good Food Thank you
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?
Hi there. Mine sink sometimes, too. I started adding a little baking powder to keep them fluffy. :)
Amy-how much baking powder would you use? Thanks! Emma
About a 1/2 tsp. :)
Could I make this in a baking dish?
Yes, but you will likely need to adjust the cooking time.
Could I use a little cooked shredded hash browns in the bottom instead of the bread.?
Yes! :)
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???
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).
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.
Sure, silicone will work.
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!
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?
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.