Mini Breakfast Casseroles

Mini Breakfast Casseroles

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toxic4brit 0

"An easy and healthy on-the-go breakfast! I enjoy taking one to work every morning. A simple reheat and paired with a cup of yogurt and you've got an easy, healthy, filling breakfast!"
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30-35 m 12 servings yields 2 6-muffin pans
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350°
  2. Cook potato 10-12 minutes in salted water until pieces are falling apart
  3. Meanwhile, shred cheese and dice veggies and meat
  4. Then, scramble eggs in a bowl with a splash of milk or water
  5. Drain potatoes
  6. Assemble in a 6-muffin tin as: potato layer on bottom, then veggies, meat, cheese, then carefully fill with scrambled egg mixture until full
  7. Sprinkle with salt and pepper, and bake until eggs are firm
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