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Bacon & Spinach Breakfast Casserole Cups
Bacon & Spinach Breakfast Casserole Cups

Bacon & Spinach Breakfast Casserole Cups

40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
Baked in a muffin tin, these mini bacon and spinach casserole cups are a yummy (and adorable) addition to your breakfast or brunch menu.
What You Need
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8 large egg s
1 cup KRAFT Shredded Cheddar Cheese
1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits
1 pkg. (10 oz.) frozen chopped spinach, thawed and well-drained
1/4 cup finely diced onion
1/8 tsp. black pepper
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Let's Make It
1
Line 12 muffin cups with foil baking cups; spray foil cups with non-stick cooking spray.Combine all ingredients in a bowl and mix well. Divide the mixture evenly between the muffin cups.
2
Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.
3
Serve immediately or store refrigerated Remove from foil liners and reheat for a few seconds in the microwave when ready to enjoy.
Kitchen Tips
Tip 1
Substitute
10 slices OSCAR MAYER Bacon, cooked crisp and crumbled, can be used instead of the bacon pieces or bits, if desired.
Tip 2
Make Ahead
Casserole Cups also freeze well. Freeze after fully baking. When ready to enjoy, thaw, remove from the foil liners, and reheat in the microwave.
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