I thought it would be fitting if my first "official" post was egg related and by pure coincidence I just happened to make the world's easiest, pleaseyist (yes, I know its not a word, but I am a sucker for rhyming) mini egg casseroles.
Easy Peasy Egg Casseroles
What you'll need:
3 cups of Egg Beaters
1 cup of Shredded 2% Milk Sharp Cheddar
1 6oz Package of Canadian BaconNon-Stick Cooking Spray
Jumbo Muffin Tin
Preheat oven to 350 degrees
Spray muffin tin with non-stick spray. Measure 1/2 cup of Egg Beaters and pour into each cavity of the jumbo muffin tin. Finely chop your Canadian Bacon and roughly divide into 6 and sprinkle into each cavity full of egg. Follow with your shredded cheese and divide into 6 and sprinkle on the top of each "egg muffin". Tap the muffin tin on the counter a couple times to help the ingredients settle, and then you're ready to bake!
Pop the muffin tin into the oven and set your timer for 30 minutes. If you like your eggs a little less firm, go 20 minutes. While they are baking it looks like they are blowing up and are going to all meld into one giant mess, but don't worry, they de-puff when you take them out of the oven.
When they are all done, put them on a serving plate and let each person build their own flavors by setting out salsa, green onions, tomatoes, more cheese, diced bell pepper, and any other toppings that you enjoy with eggs.
Here's the reasons why I love this simple recipe SO much:
- Each muffin is ~150 calories
- You can freeze and reheat - I make these in all different flavors on the weekend, pop them into individual zip top bags and I have a microwaveable breakfast to go for the workweek.
- You can mix it up by using bacon and spinach, sausage and pepperjack or whatever tastes suit you
- If you're serving brunch to a crowd you can make them ahead and keep them warm in the crock pot on low.
Hope you have an eggscelent day!
-Meg
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