Egg Muffin Casserole
This egg muffin casserole is an amazing breakfast item that you will want to make over and over again.
It is relatively quick to make and is perfect to eat on the go or as a sit-down meal.
It’s also perfect for adding other ingredients if you want to switch things up every once in a while.
I have added onions, spinach, and garlic just to name a few.
This recipe does not have any gluten in it unless you want to add some form of bread at the bottom.
I personally prefer it without any as I think it makes it feel more “dense” with it added but it doesn’t taste bad when you add any.
That being said, I have not tried adding sliced bread or something similar so you could always give it a try.
I have tried using tortillas and it tasted great, I just ultimately prefer it without the extra layer.
If you want another amazing addition to this meal you can add my Blueberry Waffles (Gluten-Free) or you can try my pumpkin Zucchini waffles.
Both of these waffles add to the eggs and make a healthy and tasteful meal.
Egg Muffin Casserole
Equipment
- 1 muffin tin or 9×13 casserole pan
- 1 medium bowl
- 1 knife
- 1 stove top pan
- 1 cutting board
Ingredients
- 8 eggs
- ½ bell pepper
- 1 serrano chili
- ¼ cup finely cut zucchini
- salt
- pepper
- 2 to 4 shoots green onions
- 2 cups sausage
- shredded cheese
Instructions
- Begin by preheating the oven to 375.
- Take the sausage and cook it in the pan on the stove. cook the meat and break it into smaller pieces until the meat is browned and fully cooked.
- Chop the bell peppers, serrano chili, green onions, and zucchini into smaller pieces. I like to dice them into small squares but I make sure to cut the zucchini smaller then the rest so that they are less prominent.
- Crack the eggs into a medium sized bowl.
- Add the chopped veggies to the eggs.
- Using a spoon with holes or a strainer, transfer the sausage to the bowl with the rest of the ingredients. Make sure to drain as much of the grease as you can.
- Add the salt and pepper to the bowl and stir everything together.
- Pour the whole bowl into the casserole pan and sprinkle as much cheese as you would like on top.
- Place the pan into the oven and cook for 25 minutes or until the egg is fully cooked through and not "jiggling" when you move the pan.
- Remove from the oven, cut and serve.
Notes
Egg Muffin Casserole Instructions
Cooking the Meat
Begin by cooking your meat on the stove top. I used a Jimmy deans sausage but you could use whatever meat you want.
I have only ever tried sausage but I bet bacon, pulled chicken or pulled Turkey meat would go just as well.
Strain the meat if needed and set aside.
Eggs and veggies
Chop the veggies into small chunks.
I like to cut the green onions and serrano chili pepper a lot smaller then the rest.
You can cut the zucchini into whatever size you want really but the feedback I got from my family and friends was that they preferred the zucchini to not stand out as much so I cut it not as small as the green onions but smaller then the bell peppers.
Crack the eggs into a medium sized bowl and mix them together.
Add the veggies and mix together again.
Meat and spices
Add the meat and spices and mix together.
When I was taking picture for this I went in the opposite order for some reason so the pictures are backwards but it makes more sense to add the meat first.
You can do it however you would like though.
It won’t mess up the recipe at all.
Finishing up and cooking
Pour the egg mixture into your pan or muffin tin.
Make sure to fill each muffin cup to half full or a little over.
Don’t fill it to the top as it will likely spill over while cooking.
Sprinkle to top with as much shredded cheese as you would like or you can skip this step altogether.
Place the pan into the oven and cook for 25 minutes or until the egg is cooked all the way through.
I generally make sure the egg is not “jiggling” when I move the pan.
This is the main sign that its cooked enough.
You may have to adjust the time depending on your oven and if you made it in a casserole dish or a muffin tin.
I have made this recipe in more then one oven and I had a significant difference with one of them.
Once its cooked, remove the pan from the oven and enjoy.
* I did not oil the pans but it wouldn’t hurt to do so if you would like to.
*These muffins taste amazing with any kind of hot sauce.
I personally used a spicy hot sauce from my local farmers market.
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