Easy Breakfast Casserole Muffins

By Rachel Tiemeyer
August 12, 2019

Looking for an easy breakfast idea? We love this easy Breakfast Casserole Muffin recipe. It’s made with simple ingredients that you likely have in your kitchen. These make a fabulous, freezer-friendly breakfast. For sure worth a try!

Breakfast casserole muffins on a white plate

Easy Breakfast Casserole Muffins: What’s Not to Love?

Easy Breakfast Casserole Muffins have been a reader favorite for a LONG time. Maybe it’s because they come together quickly with ingredients you likely have on hand. Or possibly because they are budget-friendly. Or maybe it’s because they work beautifully as a make-ahead breakfast idea. (Here are many other make-ahead breakfast ideas, FYI.) For many reasons, we think you are going to LOVE this recipe. Here is a quick look at how it comes together.

When you make these savory muffins, it’s super easy to include your kids in the preparation.  My kiddos love helping me tear up leftover bread pieces (which I store in a ziplock in the freezer) and placing them in each greased muffin tin.  They also help sprinkle shredded cheese, tear up and scatter ham pieces, and stir the egg mixture. It’s such an easy breakfast idea!

Little girl helping with breakfast casserole muffins

The measurements in my recipe are approximate. It’s hard to mess these up, so use your judgment as you go. You can also jazz them up with some chopped spinach, parsley, or different kinds of cheese.

Or you can keep it simple and kid-friendly. Your call!

Breakfast casserole ingredients

How to Freeze and Thaw Breakfast Casserole Muffins

Breakfast casserole muffins in a silicone muffin tin

Wondering if these work as a freezer meal? I have great news for you. They work beautifully as a make-ahead breakfast idea!

How to Freeze: To freeze our breakfast casserole muffins, simply follow the recipe instructions and fully cook them. Let them cool and store them in an airtight freezer bag or container.

How to Prepare: One of the best things about this recipe is that you can cook them straight from frozen! Simply wrap in a moist paper towel and microwave in 30 second increments until warmed through (about 1-2 minutes).

Breakfast casserole muffin

What to Serve with Breakfast Casserole Muffins

4 smoothie recipes in mason jars

I personally love pairing these with a smoothie. Here are smoothie recipes we recommend:

Ready to make your own Easy Breakfast Casserole Muffins?


Easy Breakfast Casserole Muffins

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minute
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


We love this easy Breakfast Casserole Muffin recipe. It’s made with simple ingredients that you likely have in your kitchen. These make a fabulous, freezer friendly breakfast. For sure worth a try!


  • 34 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top)
  • 34 slices deli ham (look for preservative-free), chopped into bite-sized pieces
  • 1 cup shredded cheddar cheese
  • 8 large eggs
  • 1 cup milk
  • 2 teaspoons ground mustard
  • 1/2 teaspoon ground pepper (or more or less to taste)
  • dried parsley, for garnish


Make It Now:

  1. Preheat oven to 400°F. Grease a muffin tin very well or use a silicone muffin tin.
  2. Drop bread pieces evenly in muffin tins until they come about 2/3 of the way up the tin.
  3. Sprinkle ham pieces evenly in each tin.
  4. Sprinkle cheese evenly in each tin.
  5. Whisk together eggs, milk, ground mustard, and pepper.
  6. Pour egg mixture evenly in each muffin tin.
  7. Sprinkle a little dried parsley on the top of each one to add a pop of color.
  8. Bake for 15-18 minutes or until golden brown on top and cooked through the middle.

Freeze For Later: Bake according to instructions and let fully cool. Place muffins in a single layer in a gallon-sized freezer container or bag. Seal well, squeezing out excess air, and freeze.

Prepare From Frozen: Wrap a muffin in a moist paper towel and microwave in 30 seconds increments until heated through (about 1-2 minutes). Or thaw in the refrigerator and warm in the microwave.


  • Serving Size: 1 muffin

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152 replies
  1. Jocelyn says:

    Tried these today! Hot super puffed up and then collapsed as soon as they came out of oven. Greased cups a lot and are still sticking. ☹️

    • Rachel Tiemeyer says:

      Yes, the sticking can definitely be a problem depending on your pan. Sorry about that! We’ve found the silicone or silpat muffin pans or liners help with that. Anything with egg is going to puff up and then collapse some after coming out of the oven. Hopefully they still are tasty for you, though!

  2. Carla says:

    One of my favorite breakfasts. Rarely do they make it to the freezer. But it gives us breakfast for a few days that week! I love that I can sub ingredients I have on hand.

  3. Angela Smith says:

    I made these this morning using some left over croissants and a few left over sautéed peppers, onions, and mushrooms. So easy and delicious. I may have measured something wrong or maybe it was just the added veggies but I had enough egg mixture left to make an 8X8 pan as well as the 12 muffins! Bonus breakfast.

  4. Betty Coffmam says:

    Tried this recipe to use stale zucchini bread so I left out the mustard and pepper in the eggs. Added a clump of cream cheese and a drizzle of syrup. Also made a few savory versions with Turkey and Swiss with regular bread. I let them soak up the egg for about 10 minutes before baking. They all turned out great! Will definitely make again.

    • Rachel Tiemeyer says:

      I think if it’s torn into small bites, it would likely work. They are pretty soft. But it’s been a while since I’ve been in that life stage so I would trust your judgment not mine. 🙂

  5. カラ says:

    I absolutely love this recipe but have just one question:
    Do we cook the ham before putting in the muffin tin or just leave it raw?
    I’m sorry, my English is not that good .

    • Rachel says:

      Yes! I have a similar recipe in the Recipe Index called Broccoli Cheese Bites that are really delicious (at least to my family), so you could check that out. Chopped spinach does well in these, too, but I worry the zucchini may release too much liquid.

  6. Danna says:

    Quick, healthy breakfast when on the go! I changed it up a bit, adding baby spinach leaves, a slice of avocado chopped, & a cherry tomato quartered; versatile to accommodate whatever your desire! I chose not to use mustard; instead added a pinch of basil leaf; also cooked @350° 10 min; then 400° 5 min re: veggies & high altitude. It came out perfect! Making up combo’s to freeze for easy campout dishes & at home! Thank you Thriving Home!

  7. Michaela says:

    Some of my turned out but others had spots of egg white bubbled up areas. Do you know what I did wrong? Other then that they turned out fine.

    • Rachel says:

      Hmm, sorry to hear that. Was the mixture whisked really well? I’m thinking maybe the eggs were still separated some from the start. Sorry about that. Hopefully they still tasted good.

  8. Monica says:

    Made these Easy Breakfast Casserole Muffins for my family this morning, they are so light flavoursome they were a great hit, definitely will be making them again. Better still so quick to make. ?

  9. Shearon says:

    I’m trying this recipe now and have run into a couple bumps. After 18 minutes, the eggs are still runny, but I think that may be because 1) the ham was frozen, 2) I’m using a silicone muffin “tin”, and 3) our stove usually takes 3-5 minutes longer than the max in most recipes anyway. Between the extra moisture, the presumably lower oven temperature, and the different bakeware I added an extra 15 minutes. Looking through the window, it seems to be going fine now. I mostly wanted to add a comment that, I have a casserole with similar ingredients that I frequently make in advance, especially when I have guests. You fix it just like you would if you were cooking it right away, but cover it and set it in the fridge over night. In the AM, (if using glassware) pull it out and let the glassware warm a bit so as not to shatter the dish, then bake as usual. This recipe seems like it could also be prepped the same way. A great treat for guests to wake up to and no thumping in the kitchen. ?

  10. Jan says:

    These were very good and easy. I made them for 12 people Christmas morning. I made three batches several days ahead of time and put in the freezer. Some were with bacon and some with sausage. I also sprinkled some season salt on each individual muffin before baking to give it more favor. On Christmas morning I took them out of the freezer to thaw, about 45 minutes before everyone arrived I put them on a cookie sheet, covered lightly with foil and warmed in a 300 degree oven. They were very tasty.

  11. Jennifer says:

    So easy!!! We have a pepper garden and my hubby is a pepperhead lol so i took a few fresh tobasco peppers and added them with the egg mix….i used sausage instead of ham, and greased greased and greased again on my muffin tins….came out great and it was sooo easy!!!

  12. Sheree says:

    Just made this and it was delicious! I cut the eggs in half and added country gravy, baked for 25 min. It was a huge hit and I have some very picky eaters!

  13. Diana Smith says:

    Can you possibly provide the nutrition information for the breakfast muffins – specifically The Breakfast Casserole Muffins -. I am on a special diet and cannot prepare these without knowing the calories, carbs and/or fat contents. Thank you.

  14. Vanessa says:

    These are great. Easy and nutritious. I am going to make this a baking activity for a group of seniors who come to our respite centre/ day program room.

  15. Rebecca says:

    We don’t have a microwave. Would it work to heat them up in a toaster oven or would that overcook the egg?

  16. Tim says:

    These look great I can not wait to make theses. Rachel Im hoping you can help me with what the calorie count would be for these??

    • Rachel says:

      Hey Tim, I’m sorry that I don’t have a calorie count on these. We don’t track calories ourselves but just try to eat a wide variety of real, homemade foods. But, I know there are lots of great apps and tools that can help you figure that out online in no time. Check out SparkRecipes for one of those. Have a good day!

  17. Melanie says:

    Just found your site. Will let you know when I try them. They sound great. Easy and quick. Just what I need for my energy limits.

  18. Becky says:

    Wow! Just what I was looking for! I had some slightly stale hamburger buns that I wasn’t sure what to do with, so I used them in this recipe and it came out great! Made 6 with cheddar and 6 with Swiss and ate one of each. Hard to tell which was my favorite. I also didn’t have deli sliced ham but grabbed a bag of 1 cup cooked/chopped ham out of the freezer and divided it equally and it worked great too. Thanks for such a yummy and versatile recipe. Now I gotta go freeze the rest before they all get eaten!

  19. Janice Walker says:

    How long do you cook these if using a mini muffin pan? I am making them for our teacher’s school breakfast on Monday and am focusing on everything being mini since we’ve eaten too much over the holidays.

  20. casentbon says:

    I’m going to do your recipe for tomorrow.
    If you want and when you have time you can come “in my ktichen” to see it 🙂
    have a good day :-d
    sylvie – casentbon.com

  21. AprilDawn says:

    I’d love to do this, but my eldest can’t have starch so no potatoes, bread, quinoa or anything like that. Would they hold together with just the egg cheese and ham?

    • Rachel says:

      I have a recipe for you! Check out the Baked Egg Cups in our recipe index. They are simply ham, egg, and cheese. You can scramble the egg in that recipe if your child doesn’t like a hard boiled egg, fyi.

  22. Kaitlyn says:

    My (near) two year old LOVED these! So far he seems to be taking after me, and not being much of a breakfast person; but he devoured two of these in minutes! I adore how simple and quick these are to throw together; and the options I have within the mix is wonderful for a family who doesn’t like all the same things.

    The only thing I would maybe mention is how much egg mixture to pour in to each tin. I wasn’t sure so I poured about a third of the way up. They came out wonderful, and looking like muffins. Id assume not that much is needed, but also not too much of an issue, but given the time to bake, maybe saying your mixture amount preference could be helpful in the future.

    Thank you for posting this. Its going in my breakfast book right now!

    • Rachel says:

      Thanks for your feedback and specification on how much egg mixture to pour. I’m glad these were a hit! We’ll have a variation of this kind of recipe in our cookbook when it comes out, too. Thanks for visiting our site and let us know if you have any questions.

  23. TG Cain says:

    Just in case anyone was wondering, i threw the ingredients into my fitness pal… it looks like they are approximately 100 calories each with about 8 grams of protein

    • Nadia says:

      late to the party here, but if you have a (free) account with my fitness pal, you can very easily enter and analyze calories and macros for any recipe. that’s what i use!

      meanwhile, thanks for the tips, rachel! i am a long-time lover of breakfast casseroles, and i have always wondered if the baked egg would freeze okay!

    • Polly says:

      The best way to keep up with us is to subscribe to our email. You can do that a the top right corner of our website. Hope to see you around!

  24. Kelly says:

    love this idea! I was pinning this morning and realized it was time for breakfast so I search and found your recipe! I had everything in my fridge and made it ASAP. Loved it and I’m glad I can freeze them to eat tomorrow. Thanks! 🙂

  25. Amy says:

    Hey! Found this great recipe on Pinterest and was wondering if these muffins can be stored at room temperature for about 4-5 days? We are going on vacation and our hotel room doesn’t have a refrigerator (Crazy, right?!). I was looking for a muffin recipe that is healthy and doesn’t have to be stored in the fridge. Thanks!

  26. Heather says:

    ic you make these ahead for the week, do they need to be stored in the fridge or can they be covered sitting out in the counter?

  27. Ann says:

    I made these for breakfast this morning and my family loved them. I made half with bread and half with Potatoes O’Brien and also added spinach instead of the parsley. I will definitely add these to my regular breakfast meals. They were super easy as well. Thanks for sharing the recipe.

    • Rachel says:

      Oh my. So sorry! It takes lots of nonstick spray inside the muffin tin initially. But afterwards, run a knife around the edges first and carefully life them out with the knife or a fork. I will make that note on the recipe. Sorry you’re have a tough time! Depending on the pan you use, they can do that.

    • Jennifer says:

      I used silicone baking cups and they popped right out! I definitely recommend using them. FYI-I did spray the cups too.

  28. Annete says:

    I have a gluten free and a health nut so will try the quinoa and the egg whites. Have you ever tried to make them up the night before and store in fridge? I want to do this for Easter and just pop them in after church!

  29. Stephanie L. Robertson says:

    Thank you so much for the recipe! I’d seen a similar one on FB but it wasn’t linked back to instructions. I think I’ll make this tonight so that my husband and I will have it tomorrow. Note: Our little one will not venture near anything with eggs in it. Her loss, right? One day when she’s in college, she’ll be calling home and say, “Mom! I miss your cooking!” I just know it!

  30. Erika says:

    thanks for the great recipe idea! I think we’ll try with frozen hashbrown mixture on the bottom rather than bread chunks. And adding some green chili with the ham & cheese. 🙂

  31. Emily says:

    I made these today for my daughter’s 2nd birthday party tomorrow. They taste great, but they stuck really badly to the muffin tins. I figured that if I used muffin cups, they would just stick to those too. Any suggestions for getting to not stick? I liberally sprayed them with my misto/olive oil spray, and they still stuck. I got a good work out this morning grating the cheese and then prying them out of the muffin tins so that they would still look decent. Thanks.

    • Rachel says:

      Sorry it was so much work for you! I hate it when the happens. I would try a different kind of pan, like a stoneware muffin tin. I’ve found some pans stick more easily than others. And, yes, grease it, grease it, grease it. Other idea is to make this one large egg casserole and line the casserole dish with parchment paper. Hope that helps!

  32. Joanne says:

    I am enjoying reading your blog and your suggestions for the busy mom. Now a retired mom of three awesome young adults, I look forward to the best phase of life: grandchildren! I have shared your site with my sweet niece who has two daughters, 26 and 2 mos.
    As a young working mom, I survived on our frozen “plops”(cupcake-pan frozen stuff) –at first we didn’t even have a microwave (can you say, “back in ’08 before the big freeze?”) A friend brought me a Baggie-ful of frozen fruit salad plops and (frozen) hot tuna salad/crescent roll sandwiches. Perfect for one handed eating while nursing! I look back and marvel that we were able to get the job done!
    Love your spiritual bent on life and advice to the young moms out there. God bless you and yours, and all your readers!

    • Rachel says:

      What a sweet comment! I love this. Thanks for sharing about your frozen meal memories…moms of all generations have surely been doing something akin to this, right? Thanks for reading/sharing our blog and taking the time to comment!

  33. Bianca says:

    I made these this morning and they were so GREAT! I used homemade turkey breakfast sausage instead of ham, and my entire family of 6 Loved them! Thanks for sharing the recipe 🙂

    • Rachel says:

      Hmm, you mean they stuck to the sides or literally just fell apart? If sticking, then more oil/grease in the muffin pan. If falling apart, then you didn’t have enough binder (egg) for the amount of bread and other filling. Add more eggs or use less fillers next time. I hope that helps! I hate it when I do all that work and a recipe doesn’t work, so sorry. I’ll try to retest it later this week and make sure we have the amounts correct (but I do know Polly and I have both made these and they worked fine in the past).

  34. Nikki says:

    Oooh! I always made these with only egg, meat & veggies! Now I’m definitely going to have to either add in the bread crumbs or add in the flour/cornmeal from the Savory Breakfast Muffins recipe! All last winter a friend and I would have ‘cooking days’ since I had already been in the mindset of making 4 of a recipe when I cooked. My motto was, if I’m making a mess already, make a lot of the thing and have frozen meals ready to go! So, we had wine and chatted while we cooked it up, cannot wait to add many, MANY of these recipes to our monthly cooking days!!!

  35. Kiley says:

    Love these! I make mine with quinoa instead of bread for a little extra protein, and do a half-and-half mixture of whole eggs and egg whites. 🙂

  36. Annie says:

    Going to make these tonight, thanks to Pinterest! I don’t eat ham, but have turkey meat in the fridge. I also have some tomatoes that need to be used… will probably throw those in as well!

  37. laura says:

    These look wonderful, I can’t wait to try them! Do you think it would work using paper muffin liners, or would that be a papery mess?

  38. Xia says:

    Right at this very moment my mini casseroles are in the oven, I’m very excited! Trying to get into cooking aswell as baking and these are a great starter:)

    • Rachel says:

      Xia, way to go! You’re going to save so much money and eat healthier because of it (at least that’s what happened for me, when I started cooking at home). Thanks for leaving a comment. I hope the muffins turned out well.

    • Rachel says:

      Absolutely. Just bake, cool, and toss in a freezer bag. To warm up, just wrap in a most paper towel and microwave in 30 second increments until warmed through.

  39. Carla says:

    Thanks for posting this Rach. I never thought about it. But Kev LOVES breakfast casserole. So, I made these over the weekend. They just seem easier to manage than a big casserole cut up for him. We froze some too and they were great!!