Easy Breakfast Casserole Muffins {Freezer Meal}

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

Ready to make your own?

(Looking for more healthy freezer meal recipes? We have 70+ of our favorites HERE!) You also might like our Freezer Breakfast Burritos.


Easy Breakfast Casserole Muffins

  • Author: Thriving Home
  • Prep Time: 10
  • Cook Time: 18
  • Total Time: 28 minutes
  • 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

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:

The Best Freezer Meal Resources

Looking for more freezer meal resources? Here are two you’ll love!

  1. Top 10 Easy Freezer Meals
  2.  Our cookbook called From Freezer to Table.

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  1. 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

      I just used fully cooked ham from the deli for this recipe.

  2. Lelah L Coen says

    Have made these several times. Never any left to freeze.

    • Rachel says

      Thanks for the review, Lelah. I’m so happy these have worked well for your family!

  3. Liz says

    New family favorite!

    • Rachel says

      Love that! Thanks for the feedback, Liz.

  4. Megan says

    Could you add zucchini or broccoli without throwing off the muffins texture after it’s been defrosted.

    • 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.

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  6. Darlene Combs says

    Great recipe
    Muffin pans are very hard to clean even when sprayed individually

  7. Susan says

    Can I put shredded hash browns on the bottom instead of bread?

    • Rachel says

      Yes, you can. Be sure to grease the pan really well, as they will stick.

    • Angelina Telesco says

      I used defrosted sweet potato crowns or tater tots in the bottom of mine. Love it so much.

  8. Rhonda says

    Made these this morning, they were very good. Thank you.

    • Rachel says

      Great to hear that feedback!

  9. Kim says

    Do you have the nutritional information? Specifically the carbs for a type 1 dietetic?

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  11. Oh man, these are so unbelievably tasty! Last week I prepped about 6 different breakfasts that I could freeze, and that would be easy to eat after my daughter arrives in a few weeks. I mayyyyyy have snuck a few of these before they made it to the freezer. I’ve linked your recipe in my blog post 🙂 Thanks for the yummy recipe!


    • Rachel says

      Really great to hear that, Amanda. Thanks for sharing your review.

  12. Jenny says

    Wow, thank you for providing me with a great breakfast solution.

  13. 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!

    • Rachel says

      Thank you so much for the high altitude adjustments, Danna. Love the idea of your veggie additions!

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  15. 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.

  16. 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. 👍

  17. 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. 😉

  18. 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.

  19. Cathy Clark says

    I made 48 for a Christmas luncheon . Can I reheat in low oven?

    • Rachel says

      I think that would be fine as long as it’s pretty low.

  20. 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!!!

    • Rachel says

      Awesome! Thanks for the suggestions, especially really greasing the pan well!

  21. 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!

  22. 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.

    • Rachel says

      I’m sorry but at this time we do not provide nutrition info on our recipes. We would like to someday. In the meantime, feel free to enter the ingredients into a free website like SparkPeople. It will do the work for you. Here is the URL: https://recipes.sparkpeople.com/recipe-calculator.asp

  23. 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.

  24. Carol says

    How long do they last in the fridge?

    • Rachel says

      I would say up to 5 days.

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  26. Karen says

    Made these for a family breakfast get together. They were really good. Thank You!!!

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  31. 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?

    • Polly says

      I think that would work fine, Rebecca!

    • Rachel says

      I’ve never tried that, Rebecca, so it’s hard to say. Sorry.

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  33. Heather says

    Is there a way to substitute hash browns for the bread without them getting soggy?

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  35. 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!

  36. 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.

  37. 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!

    • Rachel says

      The best! So happy it worked for your family, Becky.

  38. 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.

    • Rachel says

      I would guess about 8 minutes, but I haven’t made them that small before so check early and often. 😉

  39. Julie says

    I just tried this recipe. It’s awesome. Mine came out a bit watery. Any advice?

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  41. 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

  42. casentbon says

    what’s a good idear 🙂
    I’m going to try it
    have a good day 🙂

  43. 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.

  44. 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.

  45. Cassie says

    Just made these with my boyfriend they came out wonderful thanks for the recipe!!

    • Polly says

      Great! Thanks for the feedback!

  46. 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

    • Polly says

      Thanks for doing this!

  47. Sandi says

    How do you re heat the frozen Breakfast Casserole Muffins please

    • Rachel says

      The best way I’ve found is to wrap them individually in a moist paper towel and microwave in 30-45 second incredments until warmed through.

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  50. Megan says

    Do you have any idea what the calorie count would be per casserole on this?

    • Rachel says

      I’m sorry I don’t know offhand. We hope to start offering nutrition counts sometime in the future, though. Baby blogging steps. 🙂

    • 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!

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  53. Karla mikkelsen says

    I am interested in updates to freezer meals and meal groups.

    • 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!

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  55. 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! 🙂

    • Polly says

      So glad you found us!

  56. Amy says

    Wait, never mind! Just saw the last comment. Thanks!

  57. 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!

  58. 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?

    • Rachel says

      In the fridge or freezer because of the ham or bacon.

  59. Arui says

    Will it come out just as good if i skip the ground mustard?

    • Rachel says

      Oh for sure! Can’t mess these up.

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  63. 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

      Great idea to add spinach! Thanks for taking the time to leave a comment and share you idea.

  64. Just made these but how do you get them out of the muffing tin without distorting them.

    • 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.

  65. 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!

    • Rachel says

      Yes, they will be even better if you let them sit overnight. Great idea to make them before Easter!

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  67. Merry says

    I want to try these, but need to rethink the cheese as hubby’s triglycerides were over 300. I like the idea of quinoa too.

  68. 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!

  69. 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. 🙂

    • Rachel says

      I’ve tried with hashbrowns before and it does work! The added veggies sound yummy to me (but, too bad, not to the littles). 🙂

  70. 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!

  71. 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!

  72. 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

      Yum! Thanks for sharing. We’re always thrilled to hear of recipe successes!

  73. Sarah says

    Mine did not come out of pan intact. Any ideas? Thanks!

    • 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).

  74. 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!!!

    • Rachel says

      Can we be friends? That sounds SO fun! 🙂

  75. 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. 🙂

    • Rachel says

      Ooo, love the idea of incorporating quinoa. Thanks!

    • Isra says

      How did you add quinoa in this recipe? Was it cooked prior to baking and if yes then how did you cook quinoa?

  76. Lynne says

    Great idea! I’m going to try these with chopped pre-cooked broccoli and a smidge of bacon. Thanks for the idea!

  77. 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!

    • Polly says

      Hope they turn out well!

  78. 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?

    • Rachel says

      I think they would work. Maybe you could spray the paper liners with a little cooking spray just to make sure they peel off easily.

  79. 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.

  80. Stephanie says

    Can these be made ahead of time?

    • 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.

  81. KayleneP says

    Was looking for breakfast recipes on Pinterest and came accross these muffins. They look great, can’t wait to give them a try!

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  83. 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!!

  84. The Lammys says

    Okay…I can't WAIT to hear how these turned out frozen…

    • JennyK says

      Can you premake these and store in the fridge and bake in the morning?

      • Rachel says

        Definitely! In fact, they may even turn out better by doing this.