Easy Breakfast Casserole Muffins
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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!
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!
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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:
- Chocolate Covered Cherry Smoothie
- 4-Ingredient Tropical Green Smoothie
- Blueberry Muffin Smoothie
- Orangesicle Smoothie
- Strawberry Piña Colada Smoothie
- Green Machine Smoothie
Ready to make your own Easy Breakfast Casserole Muffins?
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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!
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
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.
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.
I made these for breakfast over the weekend and they were delicious. I didn’t have ham, so I used bacon.
★★★★★
mmmmmm. I’ve never made it with bacon, but that sounds so good. Thank you for leaving a review Barbara!
Yummy!!
★★★★★
So glad you like them Deb. Thanks for leaving a review.
These are sooo good and love freezing them for a fast breakfast on the road. I change the bread to whatever I have everything bagels, English muffins, sausage or bacon and spices. So changeable. Love these!
★★★★★
Thanks Jeannie. I am the same way with using up whatever bread or meat I have on hand. I love the versatility! Thanks for taking the time to leave a review.
Quick and easy! I changed it up a bit and used english muffins, bacon instead of ham, cayenne pepper and garlic powder to add some kick to the recipe. My hubby loved it both ways!!
★★★★★
Yum! Love those tweaks. Thank for sharing!
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. ☹️
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!