These mini breakfast casseroles are great for a quick, wholesome breakfast on the go. Completely portable and customizable, they’re simple to make and are fun for kids and adults alike. Make a large batch and freeze them for a fast easy meal on those mornings where you just don’t think you have the time for a good breakfast. This version stars ham and cheese, but you can easily change it up to fit everyone’s tastes. Broccoli, tomato, scallions, turkey sausage, and Parmesan are just a few possibilities for these tasty little breakfast casserole “muffins”. Following the ham and cheese recipe below, each one has about 120 calories.
Here’s what you’ll need:
- A bag of frozen tater tots, thawed (I used Ore-Ida mini tater tots, but the regular size will work just fine.)
- Cooking spray
- 16 eggs
- 2/3 c. 2% milk
- 1 ½ c. 2%-milk cheddar cheese
- 8 oz. diced lean ham
- Salt and pepper to taste
- Minced parsley (optional)
First, preheat the oven to 350 and spray 24 muffin tins with cooking spray. Next, press the tater tots into the bottom of the tins using a small glass or measuring cup. I used five of the mini-tots per tin, three regular tots would also work.
Fill the cups with about a tablespoon each of ham and cheese.
Scramble your eggs with the milk, salt, and pepper. Pour the egg mixture to nearly fill the cups; you only need to leave about 1/8 of an inch at the top. Sprinkle the tops with a little bit of minced parsley, if you like.
Bake them for about 15 minutes or until they are just set and browning around the edges. Remove them from the oven and let them continue to set-up in the tins for 10 minutes or so.
Plate them up and enjoy them right then, or freeze and reheat them later. There you have ’em… mini breakfast casseroles… or lunch or dinner!