Breakfast Casserole Muffins – Using Emu Eggs!

Emu eggs are an interesting source of protein – and they are also fluffy and delicious! I got my emu eggs from friends – thanks L & C! If you are lucky enough to have friends with emus, that’s wonderful – if not, of course this breakfast casserole recipe can also be made with regular eggs.

It is easy to throw together and is a great quick breakfast on the go. I like to freeze mine and keep them for those mornings when I don’t have much time but need something substantial to eat. This recipe is also a great way to use up that loaf of bread that’s fixin’ to go bad!

How do I make Breakfast Casserole Muffins?

Tools & Ingredients:

Muffin Tin – Greased

3 Emu Eggs or 2 doz. regular eggs

Cubed Sourdough Bread

1 Lb Bacon , cooked

1 Lb Breakfast Sausage, cooked

1 C Shredded Colby Jack Cheese

1 Tablespoon Onion Powder

Salt and pepper to taste

Steps to make Breakfast Casserole:

1. Preheat oven to 350 F.
2. Crack open your eggs into a bowl and whisk until blended.
3. Add bread cubes, cooked bacon and sausage, onion powder, salt and pepper, and HALF the amount of cheese.
4. Portion into 2 greased muffin tins (Or you can do one casserole and the rest in a muffin tin to freeze later).
5. Top each muffin with the rest of the cheese.
6. Bake for about thirty mins or until golden brown and fully cooked.

Here is a photo for size reference of emu vs regular eggs:

Don’t they look like dinosaur eggs? HAHA!

Well, enjoy this recipe, emu eggs or no. It’s delicious!

Check out my most recent post HERE.

Blessings,

Anna C.