Egg casseroles
 

I really find that making an egg dish at the beginning of the week is a quick & easy way to get in breakfast everyday. I freeze half & eat off the other half for a couple of mornings & then defrost the second half. The ingredients are endless!

I've been using pie tins because that's a great size. In the past I've always used the pie crust. Can I get away with not using the crust? Will the eggs still come out of the pan? Do I need to coat the pan first... using what?

Thanks!

Oh, PS - I cut off the crust so I'm not eating it. But the flavor is still there and it's just generally annoying

Try this one, using your same ingr. spray muffin tins with any oil spray u prefer and bake them that way. Not only do u have portion control but they don't stick and there is no crust!! Play with it, it is the fuel for your body!!

Awesome!! Thanks for the great tips & recipes

I've made several egg casseroles - often in muffin tins or if not I cut into portions and freeze for a quick protein 'n fat breakfast. I haven't found any recipes worth repeating however, so if you find something you love, please share!