Breakfast Casserole Bites

22 Reviews / 4.7 Average
These Breakfast Casserole Bites are the perfect make-ahead breakfast, especially when you have guests over. You can also freeze them for a quick breakfast on busy mornings.
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Breakfast Casserole Bites from 100 Days of Real Food

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!

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289 thoughts on “Breakfast Casserole Bites”

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Recipe Rating




  1. 5 stars
    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 ?

    1. Assistant to 100 Days (Amy)

      Hello Sydney. I’d say 5 days tops in the fridge. I would freeze for storage beyond that time. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Marsha. Usually the eggs we get from the farmer’s market are more varied in size with some medium and some large. ~Amy

  2. 5 stars
    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!

  3. 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.

  4. 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?

  5. 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

    1. I just greased the muffin tin, no liners, and they came out great! I also added onion and green pepper to the sausage mixture.

  6. These look so good! We need to be dairy free – do you think almond or coconut milk would work? or something different entirely? THANKS!

  7. 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!)

    1. Assistant to 100 Days (Amy)

      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

    2. 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.

  8. 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?

    1. Assistant to 100 Days (Amy)

      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

  9. 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

  10. 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~

  11. We do not own a microwave – anyone have tips for reheating these in an oven/toaster oven? (wrap in foil? temp?) Thanks! :)

    1. Assistant to 100 Days (Amy)

      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

  12. 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.

  13. 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?

  14. 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!

  15. 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.

  16. Does the bread serve a purpose or can you leave that out? Trying to find good, no bread breakfast options for work. Thanks.

    1. Assistant to 100 Days (Amy)

      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

    2. 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.

  17. 4 stars
    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!

  18. 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.

  19. 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 :)

  20. 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!

      1. 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.

    1. 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.

      1. 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.

  21. 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!

  22. 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.

  23. 5 stars
    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.

  24. 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!

  25. 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?

    1. Assistant to 100 Days (Amy)

      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

    1. Assistant to 100 Days (Amy)

      Hi Rachael. Let them cool completely and put them in an airtight container. Defrost them in the fridge overnight as needed. ~Amy

  26. 4 stars
    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!

  27. 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!

    1. Assistant to 100 Days (Amy)

      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

  28. What a great idea! I have tons of cupcake/muffin liners, but not the foil kind. Would it work with grease-proof paper liners?

    1. Assistant to 100 Days (Amy)

      HI Juul. Since she specifies to keep the foil on the inside, I would stick with that advice. ~Amy

    1. Assistant to 100 Days (Amy)

      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

  29. 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?

    1. Assistant to 100 Days (Jill)

      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

      1. 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.

  30. 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!

    1. Assistant to 100 Days (Jill)

      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

  31. 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!

    1. Assistant to 100 Days (Jill)

      Hi Carol. I would defrost them in the refrigerator the night before and then heat them in the toaster oven. Jill

    1. Assistant to 100 Days (Jill)

      Hi Heather. I don’t see why not. You might also try some brown rice as it will absorb more of the liquid. Jill

  32. 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!

    1. Assistant to 100 Days (Jill)

      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

  33. 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!

    1. Assistant to 100 Days (Jill)

      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

    2. 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.

  34. 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.

  35. 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?

    1. Assistant to 100 Days (Jill)

      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

  36. 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.

  37. 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!

  38. 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.

  39. 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.

  40. 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.

    1. Assistant to 100 Days (Jill)

      HI Lisa. We buy local sausage which falls within “the rules”. Of course you could always leave it out. Jill

  41. 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 :-)

    1. Assistant to 100 Days (Jill)

      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

  42. 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?

  43. 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.

  44. 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 :)

  45. 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!!!

  46. 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??

    1. 100 Days of Real Food

      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.

  47. Jeanne mom to 5

    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

      1. 100 Days of Real Food

        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.

  48. 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.

  49. 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!

  50. 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.

  51. 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!

  52. 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?

    1. 100 Days of Real Food

      I have not had this problem…did you follow the recipe exactly (including the cooking time and oven temp)?

      1. 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?

    2. 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.

  53. 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!

  54. 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!!!!

    1. 100 Days of Real Food

      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.

  55. 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.

  56. Karen Rubin Brown

    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.

  57. 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

    1. 100 Days of Real Food

      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!

  58. 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.

    1. I forgot to mention, I don’t line the pan with anything.

      I’ve also swapped out the bread and used grated potato.

  59. 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?

    1. 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!

  60. 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!

  61. 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!!

  62. 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!

  63. 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.

  64. 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.

  65. 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!

    1. 100 Days of Real Food

      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!

  66. 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!

  67. 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!!

  68. 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!! :)

  69. 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!

    1. 100 Days of Real Food

      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!

    1. 100 Days of Real Food

      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!

    2. 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.

    3. 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.