These fluffy protein-packed mini breakfast casserole bites are a lifesaver for brunches or breakfast on-the-go! You can make them with or without bread depending on your preference, but either way they make for a quick and nutritious breakfast option.
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Mini Freezable Breakfast Casserole Bites Recipe
Looking for a freezable breakfast casserole? 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.
Try these Easy Breakfast Ideas too!
How to Make These Freezable Breakfast Casserole Bites
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!
How to Make Mini Eggs Casserole Without Bread
If for whatever reason you’d like to leave the bread out of this recipe, no problem! It’s easy to make these eggs casserole without bread by simply substituting with something like shredded hash browns, or even spinach mixed in with the eggs for added protein and greens.
If you plan on omitting the bread, simply skip step #3 in the recipe below. You might also have better luck with a greased silicone mini cupcake tray if you're not putting the bread in the bottom.
If you plan on incorporating vegetables like spinach, asparagus or peppers into the recipe, be sure to gently steam or sauté them ahead of time to remove a bit of the moisture so the egg bites don’t crumble!
Breakfast Casserole Bites
Ingredients
Instructions
- Preheat the oven to 350 degrees F.
- Distribute 12 foil muffin holders into a muffin baking pan. If the foil holders are lined with paper either don't use those or make sure they are on the outside as shown in the picture.
- Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (as pictured).
- In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper if desired.
- Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top.
- Sprinkle an equal amount of both the grated cheese and the crumbled bacon (or sausage) into each muffin cup on top of the egg mixture.
- Bake at 350 for 15 minutes or until eggs are set.
Enjoy or freeze (in-between sheets of wax paper) for another day!
Jayme Muenz says
These are amazing! Thank you!!
document shredding says
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 :)
Adriennie says
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!!!
100 Days of Real Food says
You should cook the meat first...and welcome to the blog!
Cara says
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??
100 Days of Real Food says
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.
Jeanne mom to 5 says
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
Nancy says
It says "bites"...are they mini muffins or regular? :-D
100 Days of Real Food says
Mini ones
G Mcconnell says
On Jan 17th you said they were full sized?
100 Days of Real Food says
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.
Amanda B says
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.
Jill says
I'm going to try this with cinnamon & raisin bread!
Kelly says
What a great idea! It's just the two of us so the smaller portions are much more practical than a whole casserole. :)
Maria says
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!
Robin says
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.
Shannon says
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!
Meredith says
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?
100 Days of Real Food says
I have not had this problem...did you follow the recipe exactly (including the cooking time and oven temp)?
Ashley says
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?
100 Days of Real Food says
Did you follow the recipe exactly?
Marie says
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.
B.Breeze says
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!
Kasia says
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!
Kelly says
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!!!!
100 Days of Real Food says
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.
Robin says
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.
100 Days of Real Food says
They are full sized muffins.
Karen Rubin Brown says
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.
Brigit says
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!!
kari ingram says
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
100 Days of Real Food says
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!
Sukyee Eng says
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.
Sukyee Eng says
I forgot to mention, I don't line the pan with anything.
I've also swapped out the bread and used grated potato.
Brooke says
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?
Amy says
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!
100 Days of Real Food says
I think breakfast burritos would work great like that!
Lisa Profenna says
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!
Carrie says
Those look delicious! I'm going to have to make some this weekend!
Kathy says
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!!
heather says
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!
Superfood Sisters says
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 :)
GARY says
Probably a stupid question but i freeze them after I cook them or before ...
100 Days of Real Food says
Not a stupid question at all...freeze them after they are baked...
Petra says
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.
erica thompson says
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.
Leah says
I like making these with turkey bacon and shredded cheddar. Sometimes I throw in green onions if I have them.
Amy says
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!
100 Days of Real Food says
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!
Jess says
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.
Amy says
This is a great idea! I usually make a 13x9 casserole like this, but to have it in the freezer is so appealing. Thanks!
JJ says
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!
Rita @ Healthy Mom, Sexy Wife says
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
Kim B. says
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!!
liz says
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!! :)
100 Days of Real Food says
good to know!
Jessica says
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!
100 Days of Real Food says
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!
Lyn @ Life Lyn Style says
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?
100 Days of Real Food says
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!
100 Days of Real Food says
PS - Yes you can eat them cold (but not frozen), but I personally think they are better warm/hot.
Kwanita says
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.
bdaiss says
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.
Cristina @ An Organic Wife says
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!
Jessica says
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!