So this is what I made for breakfast today. Hands down this is so yummy. It was also super easy. I highly recommend people to go to this blog. Everything I have made from there has been super yummy. We made the cheddar crackers this morning too. Please note that the below is off the website. The page is ....
http://www.100daysofrealfood.com
Breakfast Casserole Bites
- 2 pieces whole-wheat sandwich bread
- 8 eggs, farmers’ market or organic recommended
- ½ cup milk, any kind will work but we use whole milk in our house
- salt and pepper, to taste
- 4 oz grated cheese, organic sharp cheddar recommended
- ½ lb cooked and crumbled breakfast sausage or bacon, local or organic recommended
- Also need: Foil muffin holders for baking
- Preheat the oven to 350 degrees F.
- Distribute 12 foil muffin holders into a muffin baking pan. If the foil holders are lined with paper either don’t use those or make sure they are on the outside as shown in the picture.
- Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above).
- In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper if desired.
- Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top.
- Sprinkle an equal amount of both the grated cheese and the crumbled bacon (or sausage) into each muffin cup on top of the egg mixture.
- Bake at 350 for 15 minutes or until eggs are set.
Enjoy or freeze (in-between sheets of wax paper) for another day!
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