Sunday, March 29, 2015

Eggs Continental Muffins

Hello there!
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
non-stick spray
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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