Thank you McCormick for sponsoring this post. Visit your local Wal-Mart to pick up McCormick Good Morning Breakfast for your family!
Lately, I’ve used my Sundays to do meal prepping for the week. Although it can be a bit arduous cooking most of the afternoon on Sunday, it saves so much time during the week. For example, I had a late work meeting this week. The last thing I wanted to do was cook dinner. Instead, I preheated the oven and reheated a couple of these mini breakfast casserole recipe and enjoyed them with some veggies on the side. It was a super simple, quick and nutritious meal that took me only minutes to throw together.
If you’re looking for a fun recipe to change up your breakfast routine, or if you’re hosting a brunch soon, definitely give this mini breakfast casserole recipe a try.
Mini Breakfast Casserole Recipe
12 oz. shredded hash browns
1 cup shredded Parmesan cheese (divided in half)
salt and pepper, to taste
12 large eggs
McCormick® Good Morning Ultimate Egg Casserole Slow Cooker Breakfast Seasoning Mix
Pre-heat oven to 450F. Spray muffin tins generously with cooking spray,
In a large bowl, combine the hash browns, ½ cup cheese, and salt + pepper. Divide the hash brown mixture evenly the muffin cups. Use your fingers to pack them tightly and shape them into nests or press down with a small measuring cup.
Bake for 20 minutes or until the edges have browned. Remove nests from oven and reduce temperature to 350F
Crack dozen eggs into a large mixing bowl. Beat vigorously until scrambled. Add the McCormick seasoning mix and mix well. Pour the eggs and seasonings into each of the 12 muffin tins until filled evenly. Add spinach and/or other vegetables, as desired. Top with a sprinkle of parmesan cheese. Bake at 350F until the eggs set, about, about 15 – 20 minutes. Cool for 5 minutes before removing from pan.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.