It's good to see you!
The birds have been chirping and the sun has been shining.
Spring has been trying to muscle it's way in and with Easter around the corner, I thought I would share my absolute favorite egg casserole. I have shared it before, but this time I took the same recipe and made it in a muffin tin to make individual servings of my favorite egg casserole.
It all starts with a whole wheat bread bottom and is topped with a hard boiled egg mixture followed by melted cheese!
Ingredients to make 1 dozen:
5 hard boiled eggs
1 2.8 ounce package of bacon bits
4 slices of whole wheat bread
3/4 cup sour cream
1 green onion, chopped
salt and pepper to taste
1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees. Spray a muffin pan with non-stick spray. Slice the bread into small square pieces. Place bread squares into each prepared muffin tin. Press down. Chop up the hard boiled eggs. In a large bowl, mix together chopped, hard boiled eggs, bacon bits, sour cream, green onion and salt/pepper to taste. Add the mixture on top of the bread. Top with the shredded cheddar cheese and bake at 375 degrees for 15 minutes. Let sit for 5 minutes in pan, remove and serve warm.
Grab a cup of coffee or cup of tea because you are going to want a couple!
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