Bacon Spinach Breakfast Casserole Cups Recipes

Steps:

• Line 12 muffin cups with foil baking cups; spray foil cups with non-stick cooking spray. Combine all ingredients in a bowl and mix well. Divide the mixture evenly between the muffin cups.
• Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.
• Serve immediately or store refrigerated Remove from foil liners and reheat for a few seconds in the microwave when ready to enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
• Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
• Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.

Steps:

• Line bottom and sides of 6-quart slow cooker with foil; spray with cooking spray. Spread frozen hash brown potatoes in single layer in bottom of slow cooker.
• In large bowl, beat Original Bisquick® mix, milk and eggs with whisk until well combined. Stir in spinach, cheese, pesto, garlic, tomato, and salt and pepper to taste. Pour mixture evenly over potatoes in slow cooker.
• Cover; cook on High heat setting about 3 hours or until center is set, edges are golden brown and toothpick inserted in center comes out clean.