Every Sunday at church we have breakfast during Life Group after the service. Last week I wanted to contribute with something MADE… instead of just running by the grocery store on the way to snag something from the bakery like I normally do. I wanted something hot and nutritious… not just sugary. I hopped online but could not find exactly what I was looking for. So I just threw everything I wanted together and hoped for the best. Thankfully, it was.
Our Life Group has about 30 people each week, so this recipe will yield exactly 36 muffins. However, even if you are just cooking for your family, you can still make this recipe, as it is quick and easy, and they freeze and reheat perfectly! This is another recipe that I will make over and over to give my girls a great nutritious breakfast before school!
Breakfast Casserole Muffins
Ingredients:
- 12 eggs
- 1 bag frozen hashbrowns, thawed
- 2 1/2 cups cheddar cheese
- 1 1/2 cups cottage cheese
- fresh cooked bacon, crumbled
Scramble eggs in a bowl. Add other ingredients, saving a handful of cheese to top with, and mix well. Spoon into heavily greased muffin tins and sprinkle cheese on top. Bake at 375* for 20 minutes or until eggs are done and potatoes and cheese are starting to brown. Serve hot.
This recipe was a HUGE hit at Life Group and just about everyone asked for the recipe. I love the idea of having a “breakfast muffin” with more substance than sugary bread. It is the perfect size to heat up and take on the go, and is not messy like all of these ingredients would be on their own.
I am making breakfast for our Life Group again tomorrow… this time a little bit differently, but the same concept. There was one thing missing from making this the “perfect all inclusive breakfast muffin”… check back tomorrow and see what it is! 🙂
Comments