Egg and Bacon Mini Casseroles

Egg and Bacon Mini Casseroles Healthy Recipe

6 Servings 50 min Cook

Macros/Serving: 372 Calories
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1 Spray , about 1/3 second Pam Cooking Spray
1 1/3 Cup pieces Turkey Bacon
1 Package (10 oz) Spinach
4 Slice Whole-Wheat Bread
2 Tbsp Olive Oil
1 Cup, shredded Cheddar Cheese
3 Medium (4-1/8" long) Scallions
1/2 Tsp Garlic Powder
1/4 Tsp Salt
1 Dash Pepper
5 Extra large Egg
1 1/4 Cup Nonfat Milk


Preheat oven to 375 degrees F.

Spray one 12-well muffin tin (or two 6-well muffin tins) with cooking oil spray, and set aside

Cook bacon in a sauté pan over medium heat until desired crispiness is reached.

Drain, chop, and set aside

Put thawed spinach into a mesh strainer, and squeeze out as much excess water as possible.

Set spinach aside

In a large mixing bowl, coat cubed bread with olive oil.

Add spinach, cheese, green onions, garlic powder, salt, pepper and bacon.

Toss the bread mixture until well combined.

Divide the mixture evenly among the 12 muffin-tin wells

In the same bowl, beat the eggs and stir in the milk.

Pour the mixture over the bread in the muffin tin, trying your best to evenly divide the egg-and-milk mixture into each muffin well

Bake the casseroles for 30-40 minutes, or until the bread on top is golden and crispy, the centers are set, and a toothpick comes out clean.


Allow casseroles to cool before serving.