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!
laura says
I made these for dinner tonight and we all loved them!!
Steph says
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.
Elizabeth says
Does the bread serve a purpose or can you leave that out? Trying to find good, no bread breakfast options for work. Thanks.
Assistant to 100 Days (Amy) says
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
Karen Clark says
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.
Amanda says
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!
Janya says
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.
Krystie says
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 :)
Jessica says
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!
Tina says
Jessica, could you plz explain what a supper swap entails? :)
Jessica says
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.
Kim says
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.
Jessica says
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.
Carrie says
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!
Tammy says
DO you use the mini muffin pan or the regular size one?
Carrie says
I used a regular size one. Make sure you use the foil liners she suggested.
Rebecca says
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.
Sherri says
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.
Roxanne says
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!
Roxanne says
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?
Assistant to 100 Days (Amy) says
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
Rachael says
What is the best way to freeze these?
Assistant to 100 Days (Amy) says
Hi Rachael. Let them cool completely and put them in an airtight container. Defrost them in the fridge overnight as needed. ~Amy
Megan says
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!
Elizabeth says
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!
Assistant to 100 Days (Amy) says
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
Juul says
What a great idea! I have tons of cupcake/muffin liners, but not the foil kind. Would it work with grease-proof paper liners?
Assistant to 100 Days (Amy) says
HI Juul. Since she specifies to keep the foil on the inside, I would stick with that advice. ~Amy
Robin says
Can this be made as a casserole instead of individual "bites" ? Thanks!
Assistant to 100 Days (Amy) says
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
Marcia says
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?
tawana says
so i can still eat sausage? YES!!!
what about gum?
Assistant to 100 Days (Jill) says
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
Mel says
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.
Dana Tatum says
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!
Assistant to 100 Days (Jill) says
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
Molly says
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!
Assistant to 100 Days (Jill) says
Hi Molly. I usually use 3 months as my rule of thumb. Jill
Christina says
How do you cook these after freezing?
Assistant to 100 Days (Jill) says
Hi Christina. I just pop them in the toaster oven to heat them up. Jill
Carol says
Making for Xmas morning...what a great idea. What is the best method for re-heating if I freeze them? TY
Assistant to 100 Days (Jill) says
Hi Carol. I would defrost them in the refrigerator the night before and then heat them in the toaster oven. Jill
heather says
Could I shred some potatoes into the bottom instead of bread to make it gluten free?
Assistant to 100 Days (Jill) says
Hi Heather. I don't see why not. You might also try some brown rice as it will absorb more of the liquid. Jill
Melissa says
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!
Assistant to 100 Days (Jill) says
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
kristen says
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!
Assistant to 100 Days (Jill) says
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
amanda says
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.
Stephanie says
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.
Alicia says
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?
Assistant to 100 Days (Jill) says
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
Justyna says
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.
Candice says
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!
Marie says
My coworker makes something similar - she bought the silicon muffin holders to use. Oven to freezer to microwave.
Doug J says
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.
Carly says
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.
Katie says
These look delicious! Do you have a good whole wheat sandwich bread recipe I can make without a bread machine?
Assistant to 100 Days (Jill) says
Hi Katie. Here is one we recommend...http://deliciouslyorganic.net/everyday-whole-wheat-bread/". Jill
Ginny says
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.
Lisa says
How is sausage a "real" food? I think I'm confused about this.
samantha says
If it is homemade it is just pork and seasoning ground together.
Assistant to 100 Days (Jill) says
HI Lisa. We buy local sausage which falls within "the rules". Of course you could always leave it out. Jill
Rysa says
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 :-)
Foodie says
Just curious...what is the recommended serving for one person?
Assistant to 100 Days (Jill) says
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
Chelsea Dixon says
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?
Assistant to 100 Days (Jill) says
You could definitely give it a try. Jill
Patrice says
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.