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Prepare one large bowl and one medium sized bowl. Separate the eggs, placing the egg yolks into the medium bowl and the whites into the large bowl. Store the bowl with the egg whites in the fridge while preparing the rest of the ingredients. Measure out the sugar and transfer 3 tablespoons of it into a separate small bowl.
This breakfast casserole is also a pretty way to present your favorite breakfast items when entertaining. Our breakfast cake is full of flavor, filling, and delicious. When making it for my kids, we use simple ingredients like ham and bacon. But, if you want to make it more indulgent, you can add anything you love!
Depending on the shape and size of your muffin tin, you might be able to fill 9 to 12 egg cakes. Bake until the top turns golden brown and the inside is fully cooked, 18 to 20 minutes. Once done, lay the cakes on their sides on a cooling rack.
Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning—so convenient!
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