These individual casseroles are made in 3.2 oz Rubbermaid Brilliance pans for perfectly portioned, grab-and-bake breakfasts. Each mini casserole layers buttery croissant, cheese, bacon, and herbs for a fluffy, flavorful bite — freezer-friendly and easy to reheat without reheating a full pan.

Ingredients

• 2 large buttery croissants, torn into bite-sized pieces
• 3 oz shredded sharp cheddar cheese
• 2 large eggs
• 1/2 cup whole milk or half-and-half
• 1/4 teaspoon salt
• Pinch black pepper
• Pinch garlic powder
• 1/4 teaspoon dried thyme (or 1/2 teaspoon fresh)
• 2 strips bacon, cooked and chopped
• 2 Tablespoons finely diced onion
• 2 Tablespoons diced bell pepper (optional)
• 1 teaspoon chopped fresh parsley for garnish

Preparation

1. Assemble Mini Pans: Lightly grease each 3.2 oz Brilliance pan.
2. Divide croissant pieces evenly among the pans.
3. Sprinkle cheese, bacon, onion, and bell peppers over the croissants.
4. Make Egg Mixture: Whisk eggs, milk, salt, pepper, garlic powder, and thyme.
5. Pour evenly into each mini pan, pressing croissants slightly to absorb the mixture.
6. Bake: Preheat oven to 375°F. Bake uncovered for 20–25 minutes until golden and set.

Bake From Frozen

1. Preheat oven to 375°F (190°C).
2. Remove plastic lids, cover loosely with foil.
3. Bake 30–35 minutes covered, then 10–15 minutes uncovered until golden and set.

Cook’s Notes

• Slightly underbake before freezing so reheating doesn’t overcook eggs.
• Use the plastic lid for storage only — never bake with it.
• Perfect for meal prep: make a batch for the week or month, freeze, and bake individual portions as needed.
• Optional: sprinkle extra cheese in the last 5 minutes of baking for a golden crust.