Breakfast Casserole ‘Muffins’


3-5 slices whole grain bread (enough to fill your muffin tins almost to the top) I used Nature’s Harvest® Butter Top Made with Whole Grain White Bread

1/4-1/2 cup bacon pieces (or meat of choice; I used this)

1 cup shredded cheese

8 eggs

1/2 cup milk

1 teaspoon dry mustard (optional)

1/2 teaspoon sage (optional)

1/2 teaspoon basil (optional)

salt and pepper, to taste


HOw to make it:


Preheat oven to 400 degrees Fahrenheit. Spray a 12 cup muffin tin with cooking spray.

Tear or cut bread into 1/2 inch pieces. Place in prepared muffin tin, filling 3/4ths full.

Sprinkle bacon pieces over bread, top with cheese.

In a medium bowl or large measuring cup, whisk together eggs, milk and spices. Carefully pour into muffin tins, dividing equally. (I just eyeballed this!)

Bake for 15-20 mins, or until eggs are set and cooked through.

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