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Mini Breakfast Casseroles

April 18th, 2012 | Posted by Angela Roberts in Breakfast | Recipes

I have just begun making mini breakfast casseroles for my family.  I can not tell you how glad I am that I discovered this recipe.  It has saved me some much-needed time in the mornings and allowed me to start my day peacefully.  I know it must sound silly that a breakfast dish has given me peace but honestly it has.

The mornings are somewhat crazy in our home.  Shane is working 1000 miles away and I am once again wearing Audrey practically all day.   I am lucky to have 5 free minutes to sit and look around online before the day starts full steam ahead.  I feel that if my morning gets off to a good start that gives my day a great chance of being wonderful.  If I feel rushed and hectic in the morning that sets the tone for the rest of my day.

I am not willing to compromise my kids nutrition by pouring them sugar-coated cereals or handing them a pop tart in order to make the morning easy for me.   I wanted a calm morning for me and a nutritious breakfast for the kids.

It seems I have found a way….I have been making bulk breakfast dishes so that I can freeze them and pop them in the toaster oven for a quick, delicious, and nutritious breakfast.  I have been making bulk batches of whole wheat pancakes and banana waffles.  They go from freezer to toaster oven in no time at all.

My kids really like eggs and bacon for a special breakfast, and that is not a very quick meal to make while wearing a toddler.  I found a way to make their special breakfast in a quick and easy way….miniature breakfast casseroles.   I found the recipe over at 100 days of real food.  My kids absolutely love them.  Ava even asks for them for lunch.

All you need to do is make then pop them in the freezer.  The night before you want one stick it in the fridge.  In the morning pop it in the toaster oven and there you have it…. a tasty, easy, and hot breakfast.  You also have a calm morning for mama!

Here is what you need:

3 pieces of sandwich bread (I use homemade whole wheat), 8 eggs, 1/2 cup milk, sea salt and pepper to taste, 4 ounces grated cheddar cheese, 1/2 pound of bacon or sausage (this could easily be left out for a veggie dish), aluminum muffin tin liners

Here is what you do:

Preheat your oven to 350 degrees F.  Place your 12 alumium muffin tins into a muffin baking pan.  If they are lined with paper remove the paper (you don’t want that in there when you stick them in the toaster!)  Cut your bread into small squares and evenly distribute them into the bottoms of the muffin cups.

In a mixing bowl whisk together eggs, milk, sea salt, and pepper.  Pour this over your bread mixture, it’s okay…your bread will float.

Sprinkle crumbled cheese and bacon on top of the egg mixture.

Mini Breakfast Casseroles

Bake at 350 for 20 minutes or until the eggs set.

 

 

Enjoy or freeze for another day…I do both!

To see more of my recipes please click here.

 

 

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