Bacon and Potato Mini Egg Casseroles

Macros: 138 Cal – 6g C, 6g F, 12g P


  • 3 large eggs
  • 2 cups Egg Whites
  • 1/2 cup 2% Milk
  • 1/2 cup shredded Parmesan Cheese
  • 1/2 cup shredded Low-Moisture Shredded Mozzarella Cheese
  • 2 tsp Salt
  • 2 tsp ground Pepper
  • 1 tsp Garlic Powder
  • 2 tsp Italian Seasoning
  • 2 slices Bread, cubed
  • 5 slices bacon, crumbled
  • 1 medium white potato, diced
  • Pam Superior No Stick Simply Coconut Oil Spray
  • 2 slices Sargento Colby Jack cheese, sliced into sixths


  1. Bake diced potato pieces in oven at 450 degrees for 25 minutes, or until browned and soft. Once finished, reduce oven heat to 350 degrees.
  2. Whisk together the eggs, egg whites, milk, Parmesan cheese, Mozzarella cheese, and spices.
  3. Mix in bread cubes.
  4. Coat muffin pan with Coconut Oil Spray (or any cooking spray).
  5. Evenly distribute bacon pieces into bottom of  each muffin tin.
  6. Top with potato pieces.
  7. Spoon egg mixture into each muffin tin until all are evenly full.
  8. Top with Colby Jack cheese piece.
  9. Bake in oven at 350 degrees until fork inserted into mixture comes out clean, about 20 minutes.
  10. Let cool 15 minutes.
  11. Remove each mini casserole using butter knife, slicing around the edge until freed from the tin.


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