Breakfast Casserole Bites
100 days 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!
100 days 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!
- Carbohydrate 33.36352 g
- Cholesterol 2011.342 mg
- Fat 145.94064 g
- Fiber 3.80800010681152 g
- Protein 133.90184 g
- Saturated Fat 58.975296 g
- Serving Size 1 1 Serving (920g)
- Sodium 3277.286 mg
- Sugar 29.5555198931885 g
- Trans Fat 16.027538 g
- Calories 1997 calories
Step-by-step
- 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 (pictured above).
- 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!
Whole wheat sandwich bread acts as the structural foundation in these individual portions, absorbing the liquid egg mixture while providing texture beneath the melted cheese and meat. When cut into half-inch squares, the bread pieces distribute evenly across the bottom of the muffin cups to create a uniform base for the dairy and proteins.
Portioning breakfast mixtures into individual muffin tins solves the uneven cooking common in large casserole dishes. By dividing the 8 eggs and half cup of milk across twelve foil-lined cups, heat penetrates the mixture rapidly from all sides, ensuring the proteins set firmly within 15 minutes at 350 degrees Fahrenheit without overcooking the outer edges.
Balancing heavy proteins like sausage or bacon requires a crisp, high-acid accompaniment. Serve these bites alongside dressed bitter greens such as arugula or a bright citrus salad, which cuts through the richness of the 4 ounces of grated cheese and meat. The acidity of fresh fruit or greens provides necessary contrast to the dense egg and dairy matrix.
Thorough whisking of the eggs and milk prevents the separation of fats during baking. Pouring the blended liquid directly over the bread cubes allows the starch to hydrate properly before the toppings are added.
