Egg Bacon Mini Casseroles Food

APPLE, BACON AND SWEET POTATO MINI CASSEROLES

Steps:

• Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Cut four of the bacon slices crosswise into thirds; chop remaining bacon.
• In a 12-inch skillet cook large bacon pieces over medium until crisp. Drain bacon on paper towels; discard drippings. Add chopped bacon, apples, and onion to skillet. Cook over medium 5 minutes, stirring occasionally. Add sweet potato; cook 10 minutes or just until potato is tender, stirring frequently. Stir in thyme and pepper.
• Divide potato mixture among prepared muffin cups. In a medium bowl combine egg and milk; pour over potato mixture (cups will be full). Top with cheese.
• Bake 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. Top with large bacon pieces. Serve warm.

OVERNIGHT BACON BRUNCH CASSEROLE

Steps:

• Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
• Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
• Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
• Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

EGG & BACON MINI CASSEROLES

Steps:

• Preheat oven to 375°F (190°C). Spray one 12-well muffin tin (or two 6-well muffin tins) with cooking oil spray, and set aside.
• Put thawed spinach into a mesh strainer, and squeeze out as much excess water as possible. Set spinach aside.
• In a large mixing bowl, coat cubed bread with olive oil. Add spinach, cheese, green onions, garlic powder, salt, pepper and bacon. Toss the bread mixture until well combined. Divide the mixture evenly among the 12 muffin-tin wells.
• In the same bowl, beat the eggs and stir in the milk. Pour the mixture over the bread in the muffin tin, trying your best to evenly divide the egg-and-milk mixture into each muffin well.
• Bake the casseroles for 30-40 minutes, or until the bread on top is golden and crispy and the centers are set. Test by poking a skewer into one of the casseroles, and see if it comes out clean.
• Allow casseroles to cool before serving.

MINI EGG CASSEROLE

Steps:

• Place the hash brown patty in a greased 3-cup baking dish.
• Arrange the stir-fry blend around patty.
• Sprinkle with ham, mushrooms and cheese.
• In a small bowl, whisk the eggs, cream, salt, pepper and mustard; pour over cheese.
• Top with tomato slices.
• Bake uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.

MINI EGG CASSEROLE

Steps:

• Place the hash brown patty in a greased 3-cup baking dish. Arrange onion and green pepper around patty. Sprinkle with ham, mushrooms and cheese. , In a small bowl, whisk the eggs, cream, salt, pepper and mustard; pour over cheese. Top with tomato. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.