My original inspiration for this came from Spoonful's Mini Frittata Recipe.
Breakfast casseroles are probably my favorite food. When my first daughter was born, I joined a group at my church called MOPS (Mothers of Preschoolers). This is where I was introduced to the world of breakfast casseroles! I would show up, half awake, still in my jammies and with a baby in tow. And then ... they provided childcare and FOOD! I have been in this group for 8 years now, and it never ceases to amaze me how much variety there is when it comes to breakfast casseroles.
The reason I love the muffin cup idea is that no one in my family likes the same thing. This way, each muffin cup can have different add ins and I only have to cook once! You could place them on a biscuit or eat them as is. Freeze them for a quick "on the go" breakfast.
Gather Your Ingredients:
- 6 eggs (depending on how many you want to make)
- 1/4 c. heavy cream
- meat add-in items (cooked sausage or bacon, ham, Canadian bacon)
- veggie add-in items (onion, garlic, sweet peppers, tomato, mushroom, spinach, zucchini)
- shredded potatoes (you can use frozen, but it's just as easy to peal and shred one or two potatoes)
- shredded cheese (i used cheddar)
- salt and pepper to taste
- Start by prepping all of your items. Cook your meat if needed. Dice all of your veggies, remember that they are going into muffin cups so you will want a fine dice. Shred your potatoes.
- In a medium bowl, whisk your eggs, cream and salt and pepper until thoroughly mixed.
- Spray your muffin cups with a light mist of oil (for this I like to use my Pampered Chef Kitchen Spritzer. It allows me to have spray oil without the added chemicals.)
- Place your desired add-ins (about 1 1/2T seemed just right for me) in the muffin cups and then pour egg mixture over them until just below the top of the cup (a scant 1/4c is what mine measured). Be careful not to overfill the cups, eggs puff up when they cook. (I put the veggies etc in first because I was afraid that if I put the eggs in first the eggs would over flow when adding the veggies.)
- Bake at 350 for 20 to 25 minutes. Make sure that you do not over cook the eggs!