Breakfast · Food · Low Carb · Low Fat · Protein

New Recipe! Bacon and Potato Mini Egg Casseroles!


Today I’m sharing with you a low fat, low carb breakfast recipe I recently came up with.

My husband starts his day pretty early, and normally doesn’t get to eat breakfast until he is at his desk and beginning work. Cereal or a granola bar doesn’t usually cut it for him in terms of keeping him full, so we are usually whipping up some scrambled eggs and a bagel for him to take with him.

So save us some time in the mornings, I decided to make some kind of egg casserole that he can grab.

Instead of making one big casserole and dishing it out into individual tupperwares, I decided that using a muffin tin would make it easier! This way, I can keep all the individual casseroles in one big ziplock back and he can grab two each day to bring with him.

I wanted the casserole to have some substance to it, so I decided that potatoes were needed for part of the filling. I also decided to add bacon, because what man doesn’t love bacon?

So, first, I sliced up a few potatoes, tossed them on a greased baking pan, added some salt, pepper, and garlic powder, and baked them at 450 degrees for about 25 minutes, until they were browned. Then I diced them up into small cubes. After they were done, I reduced the oven heat to 350 degrees.


I then fried up 5 slices of bacon. Once very crisp, I took them off the skillet, put them on a paper towel, let them cool a bit, and then crushed them up into small pieces.

Then, I mixed together some eggs, egg whites, milk, salt, pepper, garlic powder, Italian seasoning, and some shredded mozzarella and parmesan cheeses.

I then sliced up some Pepperidge Farm Oatmeal Bread into cubes, and mixed them into the egg mixture.

Then, I sprayed the muffin pan with some Pam Coconut spray, and added bacon and potato pieces to each muffin tin.

I added the egg mixture to each muffing tin until full, and topped each one with a small square of Colby Jack cheese. I had two slices of Colby Jack cheese and sliced each one into sixths.

I baked these in the oven at 350 degrees for 20 minutes until a fork inserted into one came out clean.


Each mini casserole has 138 Calories, 6 grams of Carbohydrates, 6 grams of Fat, and 12 grams of Protein!

Click Here for the full recipe!


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