Sunday Brunch, Mini Breakfast Casseroles

 Mini breakfast casseroles with bacon and chives 
Mini Breakfast Casseroles with Bacon and Chives


Today we invited some of our friends over for Sunday brunch. I made cranberry orange scones and blueberry muffins but everybody kept coming back for the mini breakfast casseroles I made with bacon and chives. 

These hand-held breakfasts have everything you need to get your day started right (except for a cup of coffee). Hash browns, bacon, eggs, melted cheese and chives come together in one convenient, portable package. Best of all, they can be made ahead of time and reheated when you need a quick breakfast on the go.

Mini Breakfast Casseroles with Bacon and Chives


Makes: 8


48 tater tots, cooked according to package instructions

8 slices thick bacon

10 eggs

1/4 cup chopped chives

6 ounces grated cheese

Salt and pepper


Preheat oven to 375 F.

Line a baking sheet with parchment paper, lay bacon slices on top and cook in the oven for 7 minutes. Remove from the oven and lay bacon on paper towels to absorb the rendered fat.

Place 8 six ounce ramekins on a baking sheet (if you do not have ramekins you can use a muffin tin) and coat inside with cooking spray. Line the ramekins with 1 slice bacon each.

Place 6 tater tots in each dish and press into the bottom with a measuring cup.

Bake in the oven for 14 minutes.

Meanwhile, whip eggs with salt and pepper and set aside.

Remove dishes from the oven and increase heat to 450 F.

Sprinkle chives and cheese into each dish and pour egg on top.

Return to oven and cook 10 minutes, rotating halfway through.

Allow to cool at room temperature for 5-10 minutes before removing from ramekins.




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