Servings: 6 servings; 2 casseroles each
Skill Level: Easy
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Grab-And-Go Mini Breakfast Casseroles

Ingredients:

Canola oil pan spray

4-5 slices – whole-wheat bread, cubed (4 large slices or 5 small slices)

2 tablespoons – extra-virgin olive oil

1 cup – shredded reduced-fat sharp Cheddar cheese

3 – scallions, green parts sliced, white parts chopped

1 teaspoon – salt-free garlic and herb seasoning (or use 1/2 teaspoon garlic powder)

1/4 teaspoon – salt

Freshly ground black pepper

1 (10-ounce) package – frozen chopped spinach, thawed and water squeezed out well

5 – large eggs

1 1/4 cups – lowfat milk

Instructions

Coat muffin tin with pan spray. Preheat oven to 375°F.

In a large mixing bowl, coat cubed bread with olive oil. Add cheese, scallions, garlic seasoning, salt and pepper, and crumble in the spinach. Stir well. Divide bread mixture evenly among the 12 muffin tin wells.

In the same mixing bowl, beat the eggs and stir in the milk. Pour the mixture over the bread in the muffin tin.

Bake for 30 minutes, or until the bread on top is golden and crispy and the centers are set, not wet-looking. (Test by pressing lightly with your fingertips–the centers should bounce back. Or insert a toothpick into the center and it should come out clean.)

Cool for 5 minutes. Cut around the edges of the casseroles to remove from the muffin tins. Leftovers can be reheated in the toaster oven or microwave.

 

Recipe and image provided by the Milk Life campaign, representing the nation’s milk companies MilkLife

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