Description
Mini Breakfast Casserole packed with eggs, sausage, cheese, and veggies! Quick, comforting, and perfect for a crowd.
Ingredients
Scale
- 8 large eggs
- 1/2 cup (120ml) milk (whole or 2% works best)
- 1 cup (113g) shredded cheddar cheese, plus extra for topping
- 8 oz (227g) breakfast sausage, cooked and crumbled
- 1/2 cup (75g) red bell pepper, finely diced
- 1/4 cup (40g) onion, finely diced
- 2 cups (60g) fresh spinach, roughly chopped
- 2 tablespoons (8g) fresh chives, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Cooking spray for muffin tin
Instructions
- Step 1: Prepare Your Pan and Oven Preheat your oven to 375°F (190°C). Thoroughly coat a standard 12-cup muffin tin with cooking spray, being sure to cover the sides of each cup. This crucial first step ensures your mini breakfast casseroles will release easily after baking.
- Step 2: Cook the Fillings In a medium skillet over medium heat, cook the breakfast sausage until browned and cooked through, about 5-7 minutes. Transfer to a paper towel-lined plate to drain excess grease. In the same pan, sauté the diced onion and bell pepper for 3-4 minutes until softened. Add the spinach and cook just until wilted, about 1 minute. Remove from heat and allow the mixture to cool slightly.
- Step 3: Prepare the Egg Mixture In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy. The vigorous whisking incorporates air, which helps create fluffy mini breakfast casseroles. Stir in the cooked sausage, vegetable mixture, 1 cup of shredded cheese, and the chopped chives, reserving a small amount of cheese and chives for garnish.
- Step 4: Fill and Bake Using a 1/4 cup measuring cup or ladle, carefully fill each muffin cup about 3/4 full with the egg mixture. Sprinkle the remaining cheese on top of each casserole. Bake in the preheated oven for 18-22 minutes, or until the centers are set and the tops are lightly golden. The casseroles will puff up dramatically while baking but will settle as they cool.
- Step 5: Cool and Serve Allow the mini breakfast casseroles to cool in the pan for 5 minutes before running a knife around the edges to loosen. Carefully remove each casserole and sprinkle with the reserved fresh chives. Serve warm with hot sauce, salsa, or avocado slices for a complete breakfast experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 mini breakfast casserole
- Calories: 178 calories
- Sugar: 1.3 grams
- Sodium: 440 mg
- Fat: 14 grams
- Saturated Fat: 6.5 grams
- Unsaturated Fat: 6.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 2 grams
- Fiber: 0.4 grams
- Protein: 10 grams
- Cholesterol: 189 mg