Autumn Mini Breakfast Casseroles

(This recipe is NOT allergy friendly, sorry)


Breakfast casserole has been one of my favorite breakfast items since I was little. However, the traditional recipe can be it can be a bit messy and unhealthy, as well as simply being too much food unless you are feeding a crowd. I set out to resolve these issues. Baking the casserole in a muffin tin not only makes perfect portion sizes, but also makes it easy to freeze the leftovers for later. Using mild vegetables gives the casseroles a fresh fall taste without overpowering the savory goodness. (This recipe is my own take on a traditional breakfast casserole recipe by good ol’ Paula Deen).


This recipe will make two dozen mini casseroles.


-       1 package of spicy ground pork sausage

-       Thick-sliced white bread

-       1 package of shredded sharp cheddar cheese

-       8 large eggs

-       2 cups of milk

-       Dijon mustard

-       Salt

-       Pepper

-       Garlic Powder

-       1 small yellow squash, chopped well

-       1 small zucchini, chopped well

-       1 large handful of carrot chips, chopped well (I like this cut of carrot, but any cut of carrot works)

-       1 small pat of butter


How to Make:

1)    Preheat the oven to 350 F. Grease muffin tins very well or use paper baking cups.

2)    In a large skillet, cook the sausage over medium heat, stirring and chopping frequently until it is crumbly and completely browned. Scoop the sausage onto a paper towel covered plate, leaving the meat juices in the pan.

3)    Place butter in the hot skillet and let melt into the meat juices. Add the chopped squash, zucchini, and carrots into the skillet and sprinkle lightly with salt and garlic powder. Cook until tender, stirring frequently.

4)    Lightly tear bread slices and place in a single layer at the bottom of each muffin slot. Place cheese, sausage, and vegetables on top of the bread, squishing the ingredients down into the tin if they do not all fit.

5)    In a large bowl, whisk together the eggs and milk with a hearty squirt of Dijon mustard, a liberal sprinkle of salt, and a slightly less liberal sprinkle of pepper. Carefully pour the mixture into a spouted measuring cup and slowly pour into the muffin tin until the mixture reaches the top of each slot.

6)    Bake until set and golden brown, about 35-45 minutes. Let cool in the pan until they are lukewarm to the touch. Transfer to a wire rack to cool completely.

7)    Serve and Enjoy!