Breakfast Casserole Bites

I saw this recipe and thought that it sounded like a great idea for either breakfast or dinner.  They’re so easy to make and are great for eating right out of the oven or even heated up on a busy morning.  This recipe really grabbed my attention, because each muffin tin can be personalized, so kids can help make their own.  I added spinach and onion to mine while Jamie added Oregano (which surprisingly, is really good).  I saw on a review for the recipe that instead of using a foil muffin tin, you could use a piece of ham at the bottom instead.  I might give that a try next time.  I’m also going to try freezing them and thawing them out the night before we’d like to have them for breakfast.  Sounds like any way you make them, you have a winner.

INGREDIENTS
2 pieces whole-wheat sandwich bread
8 eggs
½ cup milk, I used whole milk
salt and pepper, to taste
4 oz grated cheese, organic sharp cheddar recommended
½ lb cooked and crumbled breakfast sausage or bacon, local or organic recommended
Also need: Foil muffin holders for baking

DIRECTIONS
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!