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