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Tuesday, December 29, 2015

Mini Hashbrown, Bacon and Veggie Breakfast Casseroles

I've hosted two baby showers in the last few months and wanted to do some kind of breakfasty/brunch for the main dish.  Both times I mini egg cups, one was more quiche like and this one was more breakfast casserole like. It was hearty and filling and full of veggies I love. You can definitely cater each cup to have whatever veggies you and or your family members or guests might enjoy.  I love how adaptable they are.  

One of the best things is that you can easily make them ahead of time and then reheat in the oven or crockpot (or microwave if you want a quick breakfast) and serve them when you are ready.  That's what I did, so I wasn't making a mess in the kitchen the morning of my baby showers.  The heated up lovely and tasted just as fresh as the night before when I had baked them. 

Weather you want to serve these for breakfast, brunch, or brinner, they are sure to please!  Enjoy!

Mini Hashbrown, Bacon & Veggie Breakfast Casseroles

Yield: 12 regular muffin sized casseroles

2 tablespoons butter
15 oz frozen shredded hashbrowns (½ a 30 oz bag)
1 teaspoon garlic salt
8 strips bacon, cooked and crumbled
2 green onions, sliced
⅓ cup roasted red peppers, chopped
⅓ cup green chile, chopped
½ cup cheese, grated (I used garlic herb white cheddar but monterey, pepper jack, or colby would also be good)
4-6 white button mushrooms, sliced and halved
8 eggs
⅓ cup of milk
½ teaspoon salt
½ teaspoon ground black pepper

You could really omit or add most any other veggie, meat or topping that sounds good to you in these, they are really adaptable. These are great to make ahead of time. When you want to serve simple place them on a parchment lined baking sheet and heat them in the oven at about 200 degrees for about 30 minutes - keep them in a crock pot to stay warm while you serve them.  

In a deep non-stick skillet melt butter; add hashbrowns and garlic salt and cook over medium heat until the hashbrowns are soft and they start to brown.  They taste better with a little browning.  Preheat oven to 400 degrees F.

Spray grease a regular sized muffin tin with 12 cups.  When hashbrowns are done, fill each cup about ⅓ way full with hashbrowns.   Sprinkle the toppings on top of each hashbrown cup. I prefer this order bacon, green onion, roasted red peppers, green chile, cheese, and mushrooms. MIx eggs, milk, salt and pepper in a mixing bowl until incorporated, divide the mixture amongst the 12 cups evenly, leaving about ¼ inch empty at the top.
Bake for 10-15 minutes or until eggs are fully cooked. I test with a toothpick or chopstick.  Serve warm (see notes above for making ahead and reheating).

Recipe Source:

Adapted from this recipe and this recipe. Originally posted on

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