Easy Breakfast Casserole Muffins

Name: Easy Breakfast Casserole Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 3-4 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top); 3-4 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

★★★★★ 4.8 /5

Jump to Recipe Rate Recipe

By: Rachel TiemeyerPosted: 8/12/19Updated: 8/2/22

This post may contain affiliate or sponsored links. Please read our disclosure policy.

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.

Breakfast casserole muffins in a silicone muffin tin

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!

How to Freeze and Thaw Breakfast Casserole Muffins

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.

What to Serve with Breakfast Casserole Muffins

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

Ready to make your own Easy Breakfast Casserole Muffins?

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

★★★★★ 4.8 from 30 reviews

Easy Breakfast Casserole Muffins

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!

Yield: 12 muffins 1x

Prep: 10 minutesCook: 18 minutesTotal: 28 minute

Print Recipe Rate Pin for Later

Units:

Scale:

Ingredients

3–4 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top)
3–4 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

Cook Mode Prevent your screen from going dark

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

Preheat oven to 400°F. Grease a muffin tin very well or use a silicone muffin tin.
Drop bread pieces evenly in muffin tins until they come about 2/3 of the way up the tin.
Sprinkle ham pieces evenly in each tin.
Sprinkle cheese evenly in each tin.
Whisk together eggs, milk, ground mustard, and pepper.
Pour egg mixture evenly in each muffin tin.
Sprinkle a little dried parsley on the top of each one to add a pop of color.
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.

Equipment

Reusable Freezer Bags

Buy Now →

Glass Measuring Bowl

Buy Now →

Measuring Cups

Buy Now →

Notes/Tips

A great way to store these breakfast muffins in the fridge or freezer is in our favorite reusable freezer bags.

Nutrition Information

Serving Size: 1 muffin

We’d love your feedback! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Cuisine: American Method: Baking

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!