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!
Denise Davolt says
Are you suppose to use the paper liners that come with the foil liners for this recipe?
Assistant to 100 Days (Amy) says
Hi Denise. You can remove them. :)
Heather says
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?
Assistant to 100 Days (Amy) says
Hi Heather. I've kept them frozen up to 3 months. Just be certain they are in an airtight container or bag. ~Amy
Jennifer says
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.
Assistant to 100 Days (Amy) says
Hi Jennifer. I've used both. They came out of the silicone liners pretty easily. ~Amy
Margaret says
How would you reheat these if they've been frozen?
Assistant to 100 Days (Amy) says
Hi Margaret. I typically thaw them overnight and then reheat them in the oven. ~Amy
Evie says
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!!
Colleen says
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!
Cassie says
Does anyone have theirs coming out hollow inside? Thanks in advance
PB says
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.
Cassie says
She said it sticks to the paper.
100 Days Admin says
We recommend either the foil ones or silicone. - Nicole
Jenn D says
Is it ok to use the silicon cupcake holders for these? The ones you use to pack the kid's lunches with?
Assistant to 100 Days (Amy) says
Hi Jenn. Sure, you can do that. ~Amy
Nic says
Has anyone tried these cold? Wondering if they would be suitable for school lunches?
Assistant to 100 Days (Amy) says
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
Rush says
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?
Assistant to 100 Days (Amy) says
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
Kay says
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?
Assistant to 100 Days (Amy) says
Hi Kay. Lisa still uses them. You can find them here: https://www.100daysofrealfood.com/2012/08/24/my-favorite-school-lunch-supplies/. :) ~Amy
Stacie says
Do you think this would work with grated potatoes in the bottom instead of bread?
Assistant to 100 Days (Amy) says
Hi Stacie. I've used it with frozen hashbrowns not fresh. ~Amy
Alisha says
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.
Betsy says
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!
Franci says
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.
100 Days Admin says
I've heated these up both ways before. - Nicole
Bea Nottingham says
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.
Kelly says
Do you cook the meat before you add it to the cups?
Assistant to 100 Days (Amy) says
Hi Kelly. Yes, it should be cooked first. ~Amy
Kari says
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
Assistant to 100 Days (Amy) says
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
Kaela says
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?
Sydney says
Thank you Amy! They didn't make it but 3 days!!
Sydney says
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 ?
Assistant to 100 Days (Amy) says
Hello Sydney. I'd say 5 days tops in the fridge. I would freeze for storage beyond that time. ~Amy
Marsha says
What size eggs do you use?
Assistant to 100 Days (Amy) says
Hi Marsha. Usually the eggs we get from the farmer's market are more varied in size with some medium and some large. ~Amy
Elizabeth says
This sounds awesome. Have you made it without the bread? I'm gluten-free. I imagine it would be just as good!
Assistant to 100 Days (Amy) says
Hi Elizabeth. You can make it without the bread or use a gluten free variety. ~Amy
Laurie says
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!
Liz says
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.
100 Days Admin says
Silicone work perfectly! - Nicole
Susy says
The recipe is a good one but why is unbelievably expensive organic eggs recommended?
Assistant to 100 Days (Amy) says
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
Jamie Dunson says
Very delicious, even on the second day!!!
Franki says
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?
Assistant to 100 Days (Amy) says
Hi Franki. Yes, I've made it in casserole pan. :) ~Amy
Jessie says
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
Emily says
I just greased the muffin tin, no liners, and they came out great! I also added onion and green pepper to the sausage mixture.
Janet says
Just made these, soooooo good. Thanks
Sandy says
These look so good! We need to be dairy free - do you think almond or coconut milk would work? or something different entirely? THANKS!
Assistant to 100 Days (Amy) says
Hi Sandy. I've used plain almond milk and it worked just fine. ~Amy
Emmie says
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!)
Assistant to 100 Days (Amy) says
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
Jessie says
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.
T.C. says
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?
Assistant to 100 Days (Amy) says
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
Seraphina says
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
Betsy Durand says
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~
Krista says
We do not own a microwave - anyone have tips for reheating these in an oven/toaster oven? (wrap in foil? temp?) Thanks! :)
Assistant to 100 Days (Amy) says
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
Susan says
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.
Candi says
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?
Assistant to 100 Days (Amy) says
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
Crystal says
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!
Crystal says
(2 tablespoons of potatoes o'brian in each cup)