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Breakfast Casserole Cups with Sausage and Pepper

Breakfast Casserole Cups with Sausage and Pepper


  • Nonstick cooking spray
  • 5 slices whole grain crusty bread, cubed
  • 1 package Applegate breakfast sausage, thawed and chopped
  • 6 large eggs
  • 1/2 cup half-and-half
  • 1/4 cup fresh basil leaves
  • 3/4 teaspoon kosher salt
  • 1 cup shredded cheddar cheese
  • 1 cup finely chopped bell pepper


  1. Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick spray.
  2. Evenly distribute bread and sausage in each cup; set aside.
  3. Combine eggs, half-and-half, and basil to blender; season with salt, hot sauce and black pepper (if desired). Blend for 30 seconds.
  4. Pour egg mixture into muffin pan, filling each cup about two-thirds of the way; sprinkle with cheese and bell pepper. Bake for 15 minutes or until eggs are set. Remove from oven and allow to cool for 15 minutes before serving.


  • Recipe provided by Dana Angelo White, author of First Bites: Superfoods for Babies and Toddlers

Nutrition Information

Per serving: 147 kcal cal., 9 g fat (4 g sat. fat), 330 mg sodium, 3 g fiber, 10 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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