Bread casserole muffins
Bread casserole muffins
Turn your leftover bread into a savory snack!
Equipment
- mixing bowl
- mixing spoon
- muffin tin
- muffin liners
- cutting board
- knife
- skillet
Ingredients
- 6-8 slices leftover sourdough bread or challah (about 2 cups)
- 1 large onion chopped
- ½ cup milk
- 5 eggs
- 1 Tbsp salt
- black pepper
- ¼ cup + 2 T oil divided
- 1 tsp dried thyme
- Shredded cheese optional
Instructions
- Preheat oven to 350 and line a muffin tin with liners.
- Saute onions in oil until they are soft. Meanwhile, cut bread into small cubes and add to a mixing bowl.1 large onion, 1/4 cup + 2 T oil, 6-8 slices leftover sourdough bread or challah
- When onions are ready, add them to the bowl along with the eggs, oat milk, remaining oil, salt, pepper, and thyme. Mix well.1/2 cup milk, 5 eggs, 1 Tbsp salt, black pepper, 1 tsp dried thyme
- Scoop some of the mixture into each muffin cup, and sprinkle shredded cheese on top, if using.Shredded cheese
- Bake for 25-30 minutes.
Notes
Notes: if you have any Onion Dip, you can use about 3 T of that to save some time/spoons in this recipe. For any dairy allergies or sensitivities, you can use a non-dairy milk and vegan shredded cheese. If you are a turophile (a lover of cheese) like I am, you can also add some shredded cheese to the raw mixture instead of or in addition to using shredded cheese on top.
You can also turn this into a full casserole by baking in a 9×13 pan instead of muffin tins. You may need to adjust the cooking time to about 45 minutes or until the inside is fully cooked.