Mini Egg Casserole Recipes

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EASY BREAKFAST EGG MUFFINS



Easy Breakfast Egg Muffins image

Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.

Provided by Catherine

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 12

Number Of Ingredients 10

1 bunch green onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 large eggs
2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®)
¼ cup whole milk
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
salt and ground black pepper to taste
½ (8 ounce) package shredded mild Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
  • Pour mixture equally into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g

EGG CASSEROLE



Egg Casserole image

Tender and fluffy egg casserole filled with fresh peppers, onions, mushrooms, zucchini, cheese, cream, and of course, eggs. Customize with sausage and other seasonal vegetables to feed a crowd or make ahead to freeze for busy nights.

Provided by meredith

Categories     Breakfast

Number Of Ingredients 14

6 oz. frozen spinach (thawed, or 1 pound fresh spinach)
8 oz. ground sausage (optional)
7 large eggs
8 oz. Monterey jack cheese (shredded)
1/4 cup shallot (chopped )
1/4 cup red pepper (chopped )
1/4 cup green pepper (chopped )
1/4 cup mushrooms (chopped )
1/2 cup chopped zucchini
1/2 cup cherry tomatoes (chopped )
1/2 cup heavy whipping cream
3/4 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Preheat oven to 350˚ F.
  • Drain all excess water from the spinach.
  • In a large saucepan, saute your vegetables and meat in 1-2 T. of butter. Cook on medium high heat until the vegetables are tender and the meat is browned.
  • While the vegetables cool down, get out a large bowl and add your eggs, cheese, spinach, cream, dried dill, salt and pepper. Mix it all together.
  • Add your saucepan ingredients and stir it all together.
  • Pour the casserole batter into a greased or non-stick mini loaf pan or muffin tin, filling them ¾ full.
  • Bake the loaves at 350˚ F for 18-20 minutes or until you see the sides of them pull away from the pan.

Nutrition Facts : ServingSize 1 slice, Calories 252 kcal, Sugar 2 g, Sodium 401 mg, Fat 20 g, SaturatedFat 10 g, TransFat 0.1 g, Carbohydrate 3 g, Fiber 1 g, Protein 14 g, Cholesterol 165 mg, UnsaturatedFat 9 g

MINI EGG CASSEROLE



Mini Egg Casserole image

For a hearty breakfast treat, Lynn Stephens of Hermann, Missouri tops hash brown patties with eggs, cheese and vegetables. "This savory casserole can be prepared the day before ad popped into the oven in the morning. It's the most popular breakfast dish at my bed-and-breakfast," writes Lynn.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 1 serving.

Number Of Ingredients 12

1 frozen hash brown patty, thawed
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 cup diced fully cooked ham
1/3 cup sliced fresh mushrooms
1/2 cup shredded Mexican cheese blend or cheddar cheese
2 large eggs
1/4 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1 plum tomato, sliced

Steps:

  • Place the hash brown patty in a greased 3-cup baking dish. Arrange onion and green pepper around patty. Sprinkle with ham, mushrooms and cheese. , In a small bowl, whisk the eggs, cream, salt, pepper and mustard; pour over cheese. Top with tomato. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 812 calories, Fat 57g fat (31g saturated fat), Cholesterol 594mg cholesterol, Sodium 2068mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 5g fiber), Protein 42g protein.

SCRAMBLED EGG MUFFINS



Scrambled Egg Muffins image

After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

1/2 pound bulk pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

MINI EGG CASSEROLE



Mini Egg Casserole image

This is a hearty breakfast treat for one. This savory casserole can be prepared the day before and popped into the oven in the morning. Simply delicious! I got this from Taste Of Home Magazine.

Provided by keen5

Categories     Breakfast

Time 1h

Yield 1 serving(s)

Number Of Ingredients 11

1 frozen hash brown patty, thawed
3/4 cup frozen onion-pepper stir fry vegetables, thawed
1/2 cup diced cooked ham
1/3 cup sliced fresh mushrooms
1/2 cup shredded Mexican blend cheese or 1/2 cup cheddar cheese
2 eggs
1/4 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1 plum tomato, sliced

Steps:

  • Place the hash brown patty in a greased 3-cup baking dish.
  • Arrange the stir-fry blend around patty.
  • Sprinkle with ham, mushrooms and cheese.
  • In a small bowl, whisk the eggs, cream, salt, pepper and mustard; pour over cheese.
  • Top with tomato slices.
  • Bake uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 804.2, Fat 64.1, SaturatedFat 33.8, Cholesterol 637.3, Sodium 1535.5, Carbohydrate 9.3, Fiber 1.2, Sugar 6, Protein 47.6

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