Come hectic morning time, get a well-balanced breakfast together quickly
and easily with the help of make-ahead individual
Bacon & Spinach Breakfast Casserole Cups. -- And when it comes to
morning, I think we can use all the help we can get! Made in advance, warmed
in the microwave, and packed with bacon crumbles, spinach, and egg, these little beauties make for
a perfectly tasty quick-grab breakfast bite.
Go, go, go. -- That sure seems to be the tone of many families' busy days. And
things seem to be especially hectic trying to get out the door in the morning,
which is compounded if there are little ones to get ready for heading out,
too.
Whether there are school-age children involved in the morning routine or not,
it seems morning can be the most rushed part of the day. With all the tasks of
getting ready to head out the door and making sure to get in that
well-balanced breakfast, there just never seems to be enough time. And if
you're like me and have the bad habit of hitting that snooze button? -- Well,
that just makes morning matters even worse.
Get a well-balanced breakfast together quickly and easily with the help of make-ahead individual Bacon & Spinach Breakfast Casserole Cups.
Which is exactly why I've turned to these make-ahead individual Bacon &
Spinach Breakfast Casserole Cups as one of my time-saving go-to morning
strategies.
Modeled after our individual
Veggie Quiche Cups, these tasty little cups can be baked up in advance, and then refrigerated
or frozen until needed. Which means baking a batch over the weekend can take
care of breakfast for the whole week! -- Which I love.
Not only do Bacon & Spinach Breakfast Casserole Cups make a fabulous start
to the morning, they also pack well in that office-bound lunch or serve as
easy, convenient snacks for kids after school, too. Which makes them just
perfect to make ahead for any time of day.
What's to Love About This Recipe?
- Easy to make - Simply combine the ingredients, scoop into muffin tins, and bake. -- That's all there is to whipping up a batch of these tasty egg casserole cups!
- Make-ahead convenience - Store Bacon & Spinach Breakfast Casserole Cups in the refrigerator or freezer as a super convenient make-ahead breakfast choice.
- Grab-&-go - Make ahead of time and warm for a few seconds in the microwave for a fabulous grab-&-go breakfast bite.
- Tasty - Bacon, spinach, and cheese make for one very tasty combination, indeed.
- Versatile - Enjoy Bacon & Spinach Breakfast Casserole Cups for breakfast, brunch, lunch, or snacks. -- These little beauties are perfect for any time of day.
Make-Ahead Bacon & Spinach Breakfast Casserole Cups
Ingredients:
You don't need to buy out the whole grocery store to make these tasty Bacon
& Spinach Breakfast Casserole Cups. -- In fact, they take just 7 simple
ingredients to make.
To whip up a batch, you'll need:
- Eggs - The backbone of these tasty little cups. Use 8 large eggs, or 2 cups of liquid egg substitute instead.
- Frozen spinach - Chopped frozen spinach brings the spinach element to the breakfast casserole cups. Be sure to thaw and then drain the spinach very well, removing as much moisture as possible, to prevent the cups from becoming watery.
- Real bacon bits - A 3-ounce package of real bacon bits is super easy and convenient for the bacon element of these egg casserole cups. Look for real bacon bits near the salad dressings in the grocery store. If you prefer to cook your own bacon, cook and crumble 7 slices for this recipe.
- Shredded cheddar cheese - Choose mild, medium, or sharp cheddar cheese for this recipe -- whichever you prefer. We recommend shredding your own cheese from a block for the best texture and result, however packaged pre-shredded cheese works, as well.
- Onion - Amps up the flavor of the egg casserole cups. Finely chop the onion to avoid large pieces in the finished baked cups.
- Milk - Adds a touch of richness and, just as in scrambled eggs, helps the eggs bake up fluffier.
- Black pepper - A small touch nicely seasons the egg casserole cups.
How to Make Bacon & Spinach Breakfast Casserole Cups:
Bacon & Spinach Breakfast Casserole Cups are truly easy to make. To get a
pan going, simply combine eggs, spinach, shredded cheddar cheese, and fully
cooked real bacon pieces with a small bit of chopped onion, milk, and
black pepper.
Then spoon the mixture into foil-lined muffin cups that have been sprayed with
non-stick cooking spray.
Divide the egg mixture evenly between 12 muffin cups, filling each one about
3/4 full.
Pop the pan in the oven and bake the egg casserole cups for about 20-25 minutes, until they're set and a knife inserted in the center comes out clean.
Serve immediately, or store the Bacon & Spinach Breakfast Casserole
Cups in the refrigerator to have later as a quick grab-&-go breakfast.
When ready to enjoy, remove from the foil liners and reheat in the microwave
for a few seconds until warm.
Come hectic breakfast time, getting a well-balanced breakfast together will
be quicker and easier -- thanks to a little pre-planning and make-ahead
individual Bacon & Spinach Breakfast Casserole Cups. And when it comes
to the morning routine, we can all use all the help we can get!
Check out these other tasty breakfast recipes:
Thank you for stopping by The Kitchen is My Playground. We'd love to have
you back soon!
Yield: 12
Make-Ahead Bacon & Spinach Breakfast Casserole Cups
Come hectic morning time, get a well-balanced breakfast together
quickly and easily with the help of make-ahead individual Bacon
& Spinach Breakfast Casserole Cups. Made in advance, warmed in
the microwave, and packed with bacon crumbles, spinach, and egg,
these little beauties make for a perfectly tasty quick-grab
breakfast bite.
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Ingredients
- 8 eggs (OR 2 c. egg substitute)
- 1 (10 oz.) package frozen chopped spinach, thawed and well-drained
- 1 (3 oz.) package real bacon bits/crumbles
- 1 c. shredded cheddar cheese
- 1/4 c. finely diced onion (about 1/2 of a small onion)
- 3 T. milk
- 1/8 tsp. black pepper
Instructions
- Line 12 muffin cups with foil baking cups; spray foil cups with non-stick cooking spray. Set aside.
- Combine all ingredients in a bowl and mix well.
- Divide the mixture evenly between the muffin cups, filling each about 3/4 full.
- Bake at 350℉ for 20-25 minutes, until set and a knife inserted in the center comes out clean.
- Serve immediately or store in the refrigerator. Remove from foil liners and reheat in the microwave for a few seconds when ready to enjoy.
TRACEY'S NOTES:
- Bacon & Spinach Quiche Cups also freeze very well. Freeze in an airtight container after fully baking. When you're ready to enjoy them, thaw, remove from the foil liners, and reheat in the microwave.
- These quiche cups are packed with spinach and bacon. -- The amount of spinach and/or bacon crumbles can be reduced a bit if you'd like a more "eggy" quiche cup.
- Packaged real bacon bits are super easy and convenient for the bacon element of these egg casserole cups. Look for real bacon bits near the salad dressings in the grocery store. If you prefer to cook your own bacon, cook and crumble 7 slices for this recipe.
Images and text ©The Kitchen is My Playground
I'm going to make some of these today. I really need something healthy that's quick and easy!
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