recipes / Breakfast / Egg Casserole Cups

Egg Casserole Cups

Since eating protein in the morning helps prevent that mid-morning crash I love when there's an egg casserole cup in the freezer. Popping it in the microwave is just about as easy as pouring a bowl of cereal. Plus, it provides a serving of vegetables. I'm pretty sure veggies wouldn't make it into my breakfast any other way!
6 Servings Meet The Cook Christine Christine Print
Egg Casserole Cups

Ingredients

  • 6 individual Egg
  • 6 individual Egg Whites
  • ½ cups dice Bell Pepper, Red
  • ½ cups dice Mushrooms
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 3 individual slice Sandwich Bread, Whole Wheat
  • ¼ cups Cheddar Cheese, Mild, Fat Free, Shredded

Freezer Containers

Supplies

Nutritional Information

  • Serving Size: 1 ramekin • Calories: 156 • Fat: 6.2 Protein: 14 • Carbs: 13 • Fiber: 1.7 • Weight Watchers Points Plus: 4

Directions

  1. Mix together eggs and egg whites.
  2. Stir in red bell peppers, mushrooms, salt and pepper.
  3. Spray each ramekin with non-stick cooking spray and place 1/2 slice of bread in the bottom.
  4. Pour in egg mixture and bake at 450 for 12 minutes, or until eggs are done.
  5. After taking eggs out of the oven, sprinkle shredded cheddar cheese on top and let melt.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

  1. Mix together eggs and egg whites.
  2. Stir in red bell peppers, mushrooms, salt and pepper.
  3. Spray each ramekin with non-stick cooking spray and place 1/2 slice of bread in the bottom.
  4. Pour in egg mixture and bake at 450 for 12 minutes, or until eggs are done.
  5. After taking eggs out of the oven, sprinkle shredded cheddar cheese on top and let melt.
  6. Let cool.
  7. Once cool, remove egg casserole from ramekins and flash freeze.
  8. Place in freezer bags, label and freeze.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

  1. Microwave for 90 seconds.

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