Mini Breakfast Casseroles Recipe:


24 frozen potato rounds (Cooked. You can bake them or fry them!)

5 eggs

1/4 cup milk

6 ounces Sharp Light Cabot Cheese (shredded)

8 slices bacon (Cooked and crumbled)

Salt & Pepper

Sour cream & green onions (toppings)


Preheat oven to 425 degrees.

Place potato rounds in the bottoms of a mini muffin pan. Whisk egg, milk and salt and pepper. Pour over potato rounds, filling *almost* to the top (you may have a little mixture left over.)  Sprinkle cheese over egg mixture and top with crumbled bacon. Repeat.

Bake for 9-10 minutes, or until egg is cooked through and cheese is bubbly.

Serve with a dollop of sour cream and green onions.

Recipe yields 24 mini casseroles.