These mini-egg casseroles are quick to make and easy to take. They rely on
sautéed veggies for their flavor, without the addition of cheese. Freeze them for
later and microwave them on low for 30 seconds when you’re ready to use them.
That way, you can have a quick and filling breakfast (or snack) anytime you want!
Ingredients:
1/2 cup minced onion
1/2 cup red bell pepper, chopped
2 strips bacon, crumbled
8 large, cage free, organic eggs, beaten
1 teaspoon dill
Freshly ground black pepper, to taste
Directions:
Preheat the oven to 350 degrees. Spray one muffin pan with cooking spray.
Spray a skillet with cooking spray as well.
Sauté the onions and peppers in the skillet over medium heat. This extra step
really makes the difference in flavor in this recipe.
Combine the onions and peppers in a bowl with the remaining ingredients.
Season with freshly ground black pepper to taste. Pour 1/2 cup egg mixture in
each muffin tin. Bake for 10 to 12 minutes, or until set and slightly golden.
