We are huge breakfast fans around our house. We have breakfast for dinner once a week (it’s cheap, easy, fast and no whining ever happens!). Today I’m sharing some fun little breakfast casserole cups, everything is more fun when it’s mini, right? I think so, and so do my kiddos.
One of my favorite things about these is they can be made ahead of time, which would be super convenient for Christmas morning, when you want to eat breakfast but don’t want to spend any time fixing it. They heat up lovely in the oven on warm and they stay nice and warm in a crock pot too. I think you could easily warm them in the crock pot too and skip the oven completely as long as you give them plenty of time to heat up. I’m not much of one to nuke them in the microwave, I don’t want over cooked egg and cheese if you know what I mean.
We love this breakfast casserole, and in the last few months I’ve hosted two baby showers at my house and decided for the main dish I wanted to serve breakfast casserole, I thought it was a good brunch idea. But a big casserole dish isn’t very cute or dainty for a baby shower, so I decided to make them mini-style. I added a lot of different things to it and it turned out so yummy. You could easily mix up the meat, veggies and cheese to make these pleasing to you or whoever you are serving. I love how versatile they can be.
Like I mentioned already, you can make these ahead of time or right before serving. So they are really perfect for Christmas morning or anytime you just want to have breakfast on-the-go. I hope you’ll enjoy them, and if you try out some other toppings let me know what combos you like in the comments below.
MINI BREAKFAST CASSEROLES
- 2 tablespoons butter
- 15 ounces frozen hashbrowns (1/2 of a 30 ounce bag)
- 1 teaspoon garlic salt
- 8 strips bacon, crumbled
- 2 green onions, sliced
- 1/3 cup roasted red peppers, chopped
- 1/3 cup green chile, chopped
- 1/2 cup cheese, grated I used garlic herb white cheddar, but montery, pepper or colby jack would be good too
- 4-6 white button mushrooms, sliced and halved
- 8 eggs
- 1/2 teaspoon Salt
- 1/2 teaspoon ground black pepper
In a deep non-stick skillet melt butter; add hashbrowns and garlic salt and cook over medium heat until the hashbrowns are soft and they start to brown. They taste better with a little browning. Preheat oven to 400 degrees F.
Spray grease a regular sized muffin tin with 12 cups. When hashbrowns are done, fill each cup about ⅓ way full with hashbrowns. Sprinkle the toppings on top of each hashbrown cup. I prefer this order bacon, green onion, roasted red peppers, green chile, cheese, and mushrooms. MIx eggs, milk, salt and pepper in a mixing bowl until incorporated, divide the mixture amongst the 12 cups evenly, leaving about ¼ inch empty at the top.
Bake for 10-15 minutes or until eggs are fully cooked. I test with a toothpick or chopstick. Serve warm (see notes below for making ahead and reheating).Recipe Notes
You could really omit or add most any other veggie, meat or topping that sounds good to you in these, they are really adaptable. These are great to make ahead of time. When you want to serve simple place them on a parchment lined baking sheet and heat them in the oven at about 200 degrees for about 30 minutes – keep them in a crock pot to stay warm while you serve them.
You might also like these other family friendly Christmas morning breakfast ideas from Leesh & Lu’s Recipe Box.