Mini Breakfast Casseroles

So, no matter what we do here in our home, it seems like we just keep getting sick! First it was the horrible flu that had us all down for well over a week, now it's a horrible cold that just seems to stick around and never wants to leave! Ever since my daughter started school it seems like one of us is always sick! I feel like i'm going to have to start carrying around the massive bottles of hand sanitizer everywhere I go and squirting it on everything I touch and every person I come in contact with!

Unfortunately, when you're a mom and you and everyone else in your household is sick, that means you're in charge of making sure your family isn't starving to death. So, these mini breakfast casseroles were what I chose to throw together one morning. None of us wanted anything too heavy or greasy to eat, so they were the perfect little light breakfast that we all needed. I even used Cabot Cheese's Sharp Light Cheddar to make them a bit healthier!

So, when you're sick and when your family is sick and you need something quick, child-friendly and relatively mess-free to eat, whip up a batch of these cuties, cuddle up on the couch and cough, sneeze and eat your sorrows away.


Mini Breakfast Casseroles Recipe: {Print Recipe}

Ingredients:
24 frozen potato rounds (Cooked. You can bake them or fry them!)
5 eggs
1/4 cup milk
6 ounces Sharp Light Cabot Cheese (shredded)
8 slices bacon (Cooked and crumbled)
Salt & Pepper
Sour cream & green onions (toppings)

Instructions:
Preheat oven to 425 degrees.

Place potato rounds in the bottoms of a mini muffin pan. Whisk egg, milk and salt and pepper. Pour over potato rounds, filling *almost* to the top (you may have a little mixture left over.)  Sprinkle cheese over egg mixture and top with crumbled bacon. Repeat.

Bake for 9-10 minutes, or until egg is cooked through and cheese is bubbly.

Serve with a dollop of sour cream and green onions.

Recipe yields 24 mini casseroles.


Linked to:
 







Pocket Change Gourmet 
Tidy Mom's Breakfast Challenge