Mini Bacon and Egg Casseroles
You can never have too many side dish recipes, so give Mini Bacon and Egg Casseroles a try. One portion of this dish contains around 15g of protein, 17g of fat, and a total of 329 calories. This recipe serves 6 and costs 88 cents per serving. A mixture of green chilis, olive oil, chipotle pepper in adobo, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from This Gal Cooks has 23 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a good spoonacular score of 47%. Users who liked this recipe also liked Mini Italian Breakfast Casseroles | Good Egg Project, Mini Reuben Casseroles, and Mini Tuna Casseroles.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
2.5oz diced bacon (I used real bacon pieces, can be found in salad dressing isle)
4 baking potatoes, peeled and shredded (rinse, drain and pat dry after shredding)
1 chipotle pepper in adobo sauce, seeded and chopped
5 eggs
2 tbsp flour, sifted
2 oz diced green chilis
½ C milk
2 tsp olive oil
1 tsp seasoned salt
1 C shredded cheddar cheese
Equipment:
muffin tray
muffin liners
whisk
toothpicks
Cooking instruction summary:
Grease a 12 cup muffin pan with CriscoToss the shredded potatoes with the seasoned salt and press into the muffin cups to line the bottom and sides of the cups. Bake at 350 for about 8 minutes in order to remove any excess moisture.Saute the onion and bacon in the olive oil until tender.Whisk together the egg, flour and milk. Add the chipotle pepper, diced chilis, cheese and pepper. Mix well. Stir in the bacon and onion.Pour the egg mixture into the muffin cups. I suggest using a spoon to aid with pouring so you don't end up with too much liquids in some cups but too much solids in the remaining cups.Bake at 350 for 25-30 minutes or until a toothpick inserted into the center of the casseroles comes out clean.Allow to cool for 10 minutes before serving.
Step by step:
1. Grease a 12 cup muffin pan with Crisco
2. Toss the shredded potatoes with the seasoned salt and press into the muffin cups to line the bottom and sides of the cups.
3. Bake at 350 for about 8 minutes in order to remove any excess moisture.
4. Saute the onion and bacon in the olive oil until tender.
5. Whisk together the egg, flour and milk.
6. Add the chipotle pepper, diced chilis, cheese and pepper.
7. Mix well. Stir in the bacon and onion.
8. Pour the egg mixture into the muffin cups. I suggest using a spoon to aid with pouring so you don't end up with too much liquids in some cups but too much solids in the remaining cups.
9. Bake at 350 for 25-30 minutes or until a toothpick inserted into the center of the casseroles comes out clean.Allow to cool for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
