This egg casserole is a great and easy breakfast that is sure to please your family or a crowd. You can make the mixture the night before and bake in the morning to save time. This recipe is from my sister-in-law, Amy, who blogs at Mom’s Toolbox.
Egg Casserole in Muffin Cups
Ingredients
- 12 slices of bacon cooked and cut into thirds
- 6 eggs
- 1/2 cup shredded jack cheese
- 1/2 cup half and half
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/4 teaspoon Italian seasoning
- extra cheese for the top
Spray muffin tin with nonstick cooking spray. Place 3 bacon pieces in the bottom of each muffin cup. In a bowl, mix together all the ingredients except the extra cheese until well blended. Fill each muffin cup with 1/4 cup egg mixture. Sprinkle extra cheese on top.
Bake for 20 to 25 minutes @350 degrees or until eggs are set.
{ 14 comments… read them below or add one }
I do something similar bust put it in a casserole dish.
10-12 eggs
1 lb sausage
1 green bell pepper
2 cups of cheese
1 can evaporated milk
mix and pour into a greased casserole dish and cook at 350 degree or until a toothpick comes out clean. Will feed 10-12 people and warms up well.
[Reply]
Can’t wait to try this this week for breakfast!
[Reply]
I love this! I sometimes put hashbrowns on the bottom – I put them in first and cook for about 8 minutes to crisp then add the rest – so yummy. I have never used bacon – I will tomorrow!
[Reply]
That sounds yummy! Gunna have to head to the store to pick up a few things and then we will be trying this in our house real soon!
[Reply]
Hi – looks good, but what is half and half (I’m from Australia)
[Reply]
Deborah G Reply:
June 29th, 2010 at 1:23 pm
In the states, half and half is a light cream, usually half milk and half cream.
[Reply]
Looks great! Thanks for the recipe.
[Reply]
This is just like a fritatta. I love them because you can put anything in them. I make big ones in a skillet with asparagus/bacon/thyme, or potato/bacon/and basil. I always use Parmesan, but once I did use cheddar with breakfast sausage. You can also make these in mini muffin cups…breakfast bites! They freeze pretty well, too…eggs can get a little rubbery if you warm them in the microwave though.
[Reply]
That looks absolutely YUMMO!!!
[Reply]
Thanks! I have been trying to find some good recipes to make my husband for breakfast. He needs something quick, not too messy and yummy. This will be just the thing!
[Reply]
I love these! I’ve made them for a brunch after my nephew’s baptism because they are GF. I added green chiles and they were a hit.
I hope you’ll link up with us for No Whine Wednesdays!
http://blog.foodonthetable.com/2010/06/no-whine-wednesday-just-for-the-halibut/
[Reply]
that looks delicious and simple! must give it a try. soon.
[Reply]
I just made theses again this morning but used Canadian bacon instead of regular bacon.
Just rip the Canadian bacon into two pieces and place at the bottom of the cups then add egg mixture. YUM!
[Reply]
Love this! I linked in my Friday Favorites this week!
http://www.laniejandco.com/2010/07/friday-favorites-7210.html
[Reply]
Can’t wait to try these! Love the idea of putting hashbrowns in the bottom. Thanks for sharing it!
[Reply]