Quick Fun Size Baked Veggies Cheese Casserole (Bacon Optional)

I experimented with this Fun Size Baked Veggies Cheese Casserole recipe this morning and it was a big success! My family (especially my son) loves the sweet petite Strawberry Craisin Oatmeal cups I whip up on busy mornings. It’s delicious and packed full of nutritious fruits and oatmeal. Plus, I know exactly what is in each bite. The amazing thing is that the entire bakes takes less than 45 minutes to make it from start to finish. I was then inspired to create a savory version this morning.

I have made numerous eggs based baked dish before and thought instead of a large tray or dish, why not make a small fun size casserole cups – you know, like how candy had fun size bars. The small size means the mini casserole cooks up quicker, and also it’s easier to handle (and eat!). I also like that the base recipe has no meat (perfect if you have a mixed vegetarian and omnivores household) but can easily be “enhanced” by adding bacon or any other topping to make an omnivore happy. A wonderful 2 in 1 recipe.

For this post, I will be showing you how I made half a tray with bacon, and the other half without. You can certainly omit the bacon if you only want to make the vegetarian version.

Ingredients for Fun Size Baked Veggies Cheese Casserole

As the title indicates, the recipe calls for veggies, cheese and eggs, with cooked bacon as an option. There is 2 main parts – the filling and the egg mixture. I always like to have all of my ingredients and tools ready before starting.

For the Filling, you will need
2 tomatoes, diced
8 oz frozen spinach, half a bag, or use fresh leaves
½ cup shredded mozzarella cheese
2 strips cooked bacon, diced (optional)
¼ cup shredded cheddar cheese (optional)

For the Egg Mixture:
6 eggs
¼ cup milk, regular or almond milk
1 tsp granulated garlic, or fresh minced garlic
¼ tsp salt
½ tsp fresh ground black pepper
½ tsp milled chili pepper or cayenne (optional)

You will also need a 12 hole muffin pan for this recipe.

Putting it together

Let’s begin by gathering gathering all the ingredients and muffin pan. Next, preheat oven to 375°F. Then, spray the 12 hole Muffin Pan with cooking oil and set aside.

First, we prepare the filling. Start by dicing the tomatoes into small pieces.

Then, rinse the spinach and squeeze to remove water.

Distribute evenly the tomatoes, spinach and shredded mozzarella evenly to all the muffin cups.

–

Optional: If using bacon, distribute chopped bacon to 6 of the muffin cups.

In a large measuring cup, add the eggs, milk, garlic salt and pepper to taste. You can add cayenne or chili pepper flakes to spice things up.

Whisk to combine the liquid ingredients thoroughly.

Pour and evenly distribute egg mixture to all 12 muffin cups.

Optional: Top the vegetable cups with shredded cheese for additional flavor.

Bake in preheated oven for 30 minute, or until the tops are golden and the eggs are set.

The mini casserole cups are ready! Remove from pan and place on serving plates. I like to label the plates to avoid any mix-ups.

Both are delicious and bakes up in one convenient pan! Enjoy!

More Flavorful Food Ideas:

Have you tried this fabulous French flan baked with fruits called a clafoutis? It’s scrumptious and bakes up in flash. Check out my post and recipe here =>Absolutely the Best Quick and Easy French Grape Clafoutis Recipe!

If you are in the mood for something savory, how about making a galette? I made this zucchini and cheese galette here => Quick Zucchini and Cheese Galette

I was inspired to make this copy cat version of Costco “cult” favorite – the Raspberries Crumble Cookies. Check out my recipe and how to make it => How to make Costco Raspberries Crumble Cookies at Home

Quick Fun Size Baked Veggies Cheese Eggs (Bacon Optional)

Jessica Lai Perez

Perfect for a busy day – a Quick and Fun take on casserole. Small cups of baked veggies cheese and eggs that bakes up in 30 minutes! Easy to customize – half a pan with veggies and the other half topped with bacon to please both vegetarian and omnivore alike.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Breakfast, Brunch, Lunch

Cuisine American, Vegetarian

Servings 12 muffin sized cups

Equipment

• 12 hole muffin pan

Ingredients

  

Filling

• 2 tomatoes, diced
• 8 oz frozen spinach, half a bag, or use fresh leaves
• ½ cup shredded mozzarella cheese
• 2 strips cooked bacon, diced (optional)
• ¼ cup shredded cheddar cheese (optional)

Egg Mixture

• 6 eggs
• ¼ cup milk, regular or almond milk
• 1 tsp granulated garlic, or fresh minced garlic
• ¼ tsp salt
• ½ tsp fresh ground black pepper
• ½ tsp milled chili pepper or cayenne (optional)

Instructions

 

• Gather all the ingredients. Preheat oven to 375°F. Spray 12 hole Muffin Pan with cooking oil.
• Dice the tomatoes. Rinse spinach and remove water. Distribute evenly the tomatoes, spinach and shredded mozzarella evenly to all the muffin cups.
• Optional: If using bacon, distribute chopped bacon to 6 of the muffin cups.
• In a large measuring cup, add the eggs, milk, garlic salt and pepper to taste. You can add cayenne or chili pepper flakes to spice things up. Whisk to combine thoroughly.
• Pour and evenly distribute egg mixture to all 12 muffin cups.
• Optional: Top the vegetable cups with shredded cheese for additional flavor.
• Bake in preheated oven for 30 minute, or until the tops are golden and the eggs are set.

Notes

fabfoodflavors.com/quick-fun-size-baked-veggies-cheese-casserole-bacon-optional/

Keyword bacon, Casserole, cheese, eggs, mozzarella, spinach, tomatoes, Vegetarian

I found this informative website called The Incredible Egg and it is a useful reference site for all things eggs. I particularly like the section filled with different recipes for all things eggs. If you want to take a peek => https://www.incredibleegg.org/recipes/collections/created-by-egg-enthusiasts