Thursday, December 9, 2010

Mini Egg Casseroles


More freezer food! I wanted to add more breakfasts to my freezer, and one day while debating making Egg Casserole for dinner, I had an idea to split the recipe in half and make "Mini" Egg Casseroles with a portion of the recipe.

I used my existing Sausage Egg Casserole recipe, but substituted leftover diced ham for the sausage. I sprayed the muffin tin with nonstick spray, filled them with bread, ham, and cheese, then poured in the eggs over top.


I let them sit in the refrigerator for the afternoon, sprinkled a little dried parsley on top, then baked them up for dinner along with the other half in a pie pan.

They baked up just like a regular Egg Casserole, but they really puffed in the oven! Don't freak...they will cool and slowly return to their cup size!

To prepare for the freezer, I removed them from the muffin tin, put them on a clean cookie sheet, froze until solid, then piled into a large freezer gallon size bag.

These have been really easy to pull a few out for breakfast in the morning! Reheating them in the toaster oven has worked better than the microwave. These would be great for Christmas or a buffet style breakfast!

This technique is now included in my Creatively Domestic's Freezer Meals ebook for sale on Amazon. To view this recipe and many others, please visit (and buy if you're interested) from that site.

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