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
48 tater tots, cooked according to package instructions
8 slices thick bacon
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.
Meanwhile, whip eggs with salt and pepper and set aside.