This egg casserole is a great and easy breakfast that is sure to please your family or a crowd. This recipe is from my sister-in-law, Amy, who blogs at Mom’s Toolbox.
Egg Casserole in Muffin Cups
- 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.
You can make the mixture the night before and bake in the morning to save time.
I do something similar bust put it in a casserole dish.
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.
Hey there. I think I like this idea, wanna put my own twist on it adding more veggies like a western omelette since I”m newly diagnosed diabetic…do you think that fresh tomatoes will hold up this way? I have 2 babies 3 and under (and its just me right now) so I want to do it over the weekend (maybe Sunday night) stick it in the fridge and cut off squares during the morning for a quick “to go ” breakfast…whatca think?
Can’t wait to try this this week for breakfast!
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!
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!
Hi – looks good, but what is half and half (I’m from Australia)
Deborah G says
In the states, half and half is a light cream, usually half milk and half cream.
Brilliant Moms says
Looks great! Thanks for the recipe.
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.
That looks absolutely YUMMO!!!
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!
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!
that looks delicious and simple! must give it a try. soon.
Amy @ MomsToolbox says
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!
Love this! I linked in my Friday Favorites this week!
vicki haley says
Can’t wait to try these! Love the idea of putting hashbrowns in the bottom. Thanks for sharing it!
Oh my that looks more than good. May have to add bacon and half and half to my grocery list.
Could you freeze these??? They look like a great make in advance type breakfast!
I’m not sure about freezing eggs. You could always try it and see what happens. 🙂
Kathy T says
I love these and have frozen them and they turn out great. It’s nice for mornings where some of the family has to get up early than others, for them to be able to grab them and go.
Yum! I have made these but placed the biscuits (in a can Pillsbury) in the bottom of muffin tin. Spray with nonstick spray first then biscuit, press down LIGHTLY as to not break the dough. Then I add my mix of your list above and bake according to biscuit package, until toothpick comes out clean. These make a wonderful alternative breakfast & love this when feeding a group at breakfast /and for portion control 🙂
Yes, you can totally freeze these. Just make sure they are sealed well. We do these with turkey sausage crumbles and lots of veggies. ( Also a T1 Diabetic) Freeze up to about a month or so. 🙂
Alicia The Snowflake says
Wanted to let you know I made these…and loved them! I will definitely be making these again & freezing the leftovers. Super easy & super yummy!
ok, omg, you all are making me SO hungry!!! I’m wondering if I could get my kids to eat these. they’d probably think i was trying to poison them… well, 2/5th would think so…
Um, quick question, can you make these without bacon? Not everyone in my family likes bacon.
I think so. I’ve never tried, but it would probably work.
I will try it one day this week and see how it works!
Do you have to use half and half? My hubby’s b-day is tomorrow and he’d love these. Only, a trip to the store isn’t in the plans for this rainy day!
is there anything else we in australia could use instead of half and half and do u have to put cheese in them as im lactose intollerant and but i could make it for the boys in the house hold.
Just curious…how many muffins does this make? A dozen? Can’t wait to try this tomorrow morning! Thanks for all of your meal plans/recipes, so inspirational!
Try Gouda or Edam cheese, they are lactose -free. We have a milk called Moo-topia (only available at certain stores) which is very good and lactos-free, but you could substitute some soy or other kind of “milk” for the 1/2 & 1/2, Maybe add less because it is not as thick.
I haven’t tried these , but I certainly will!
Do you need to put in paper muffin cups with this or just only spray pan without paper cups?
Spray the pan if you aren’t using muffin cups.
How many muffins does this egg casserole in muffin cups make? Thanks in advance!
If you want to go for an indulgent version, try cubing up some Philly and adding it to the egg mixture instead of the shredded cheese. I would normally use goat cheese to get the same effect but I’m currently in Bolivia where it’s not available. Yum!
How long should they rest out if the oven before serving? How do you stop them from deflating?