5-Ingredient Breakfast Egg Muffins
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These 5-ingredient Breakfast Egg Muffins are individual breakfast casseroles made with simple ingredients that you likely have in your kitchen. Delicious, budget-friendly, customizable, and filling! Great for meal prep.
This post is created in partnership with Hy-Vee Columbia.
Reasons You’ll Love This Recipe
Easy Breakfast Egg Muffins have been a reader favorite for a LONG time. Here’s why:
- Super fast and easy to make. The kids can help with this one!
- Made from simple ingredients you likely have on hand.
- This is a great recipe for 1 year olds or little eaters. They are easy for little gums and full of nutrition.
- The combo of protein and fat from the eggs, ham, and cheese keeps you feeling satisfied all morning. Feel free to add in chopped spinach or sautéed onions and peppers to include veggies, too.
- Very budget-friendly meal.
- Great for meal prep. It’s a make-ahead breakfast that’s freezer-friendly, like our Savory Breakfast Muffins and Baked Egg and Ham Cups.
Ingredients
Here are the 5 main ingredients in Breakfast Egg Muffins. You’ll find all these ingredients at your local Hy-Vee (Columbia). We like the Dilusso ham at their deli counter and fresh whole wheat bread or sourdough from their bakery for this recipe.
Ingredient Notes:
- Stale Bread – This is a great way to use up stale bread. Any kind will work but I highly recommend stale sourdough bread. See more on that below.
- Milk – You can use your milk of choice.
- Ham – You can replace this with cooked bacon pieces or chopped up leftover breakfast sausages instead.
- We’ll also have you add a few pantry seasonings to the egg mixture.
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Tips and Variations
- Recommended Pan: We highly recommend making these in a silicone pan, silicone muffin liners, or a non-stick enamel pan. The muffins come out easily and clean-up is a cinch. However, when we’ve tested these in metal pans (even after spraying with cooking spray), the pan was terribly difficult to clean.
- About the Bread: We tested this with several different kinds of bread. First, it’s best if the bread is stale. The muffins don’t get as mushy. Second, we preferred the taste and texture of sourdough bread the most in our tests. Try to avoid using bread with much sugar in it, because the muffins end up tasting a little sweet.
- Mix It Up: This is a forgiving recipe. Use whatever bread (English muffins work well!) or cooked breakfast meat (like cooked bacon or breakfast sausage) you want. You can even add in chopped spinach or sauteed peppers and onions, if you’d like veggies. Make it your own!
- Add Some Heat: If you like things spicier, try adding some dashes of hot sauce to the egg mixture.
- Let the Kids Help: This is a perfect recipe to let the kiddos help with. From tearing bread and ham to sprinkling them in the muffin cups, they’ll love being a part of it.
- Reduce Food Waste: Store any bread heels or stale bread in the freezer until you’re ready to make this recipe. It’s a great way to use up bread that would otherwise go in the trash.
How to Make Breakfast Egg Muffins
Find the full list of ingredients and instructions in the printable recipe card at the bottom.
- Prep: Preheat oven to 400°F. Grease a non-stick muffin tin very well or use a silicone muffin tin (preferred for easy clean up).
- Dry Ingredients: Drop bread pieces evenly in muffin tin cups until they come about 2/3 of the way up the pan. Sprinkle ham pieces evenly in each tin. Sprinkle cheese evenly in each tin.
- Wet Ingredients: In a glass measuring cup with spout (or a mixing bowl), whisk together eggs, milk, ground mustard, salt, and pepper. Slowly pour egg mixture evenly in each muffin tin until bread is covered. (Tip: Gently mix each muffin ingredients around with a fork to evenly distribute them.) Sprinkle a little parsley on the top of each one to add a pop of color.
- Bake: Bake for 15-20 minutes (depends on your pan) or until golden brown on top and cooked through the middle. (Note: They will deflate a little after coming out of the oven. That’s normal.) Either enjoy them while warm, store in the refrigerator for 3-5 days, or freeze using instructions below.
How to Freeze and Thaw Breakfast Egg 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-second increments until heated through (about 1-2 minutes). Or thaw in the refrigerator and warm in the microwave.
FAQs
Try different combinations of vegetables (i.e. sauted bell peppers and onions), cheeses, and breakfast meats (cooked bacon or breakfast sausage) to create new flavors. You can also experiment adding in fresh herbs like chopped basil, parsley, or thyme.
Yes. 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.
To reheat, wrap a muffin in a moist paper towel and microwave in 30-second increments until heated through (about 1-2 minutes). Or thaw in the refrigerator and warm in the microwave.
We highly recommend making these in a silicone pan, silicone muffin liners, or a non-stick enamel pan. The muffins come out easily and clean-up is a cinch. However, when we’ve tested these in metal pans (even after spraying with cooking spray), the pan was terribly difficult to clean.
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5-Ingredient Breakfast Egg Muffins
We love these easy Breakfast Egg Muffins. They’re individual breakfast casseroles, made with simple ingredients that you likely have in your kitchen. Delicious, budget-friendly, and filling!
Ingredients
- About 4 slices (4–6 ounces) stale bread, diced (see cooking notes; enough to fill muffin tins about halfway)
- 4–6 slices (6–8 ounces) deli ham, diced
- 1 cup shredded cheddar cheese
- 8 large eggs
- 1/2 cup milk (any kind)
- 2 teaspoons ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- Minced fresh parsley or dried parsley, for garnish
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Instructions
Make It Now:
- Prep: Preheat oven to 400°F. Grease a non-stick muffin tin very well or use a silicone muffin tin (see cooking note below).
- Dry Ingredients: Drop bread pieces evenly in muffin tin cups 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.
- Wet Ingredients: In a glass measuring cup with spout (or a mixing bowl), whisk together eggs, milk, ground mustard, salt, and pepper. Slowly pour egg mixture evenly in each muffin tin. (Tip: Using a fork, gently mix around the muffin ingredients to more evenly distribute them.) Sprinkle a little parsley on the top of each one to add a pop of color.
- Bake: Bake for 15-20 minutes (depends on your pan) or until golden brown on top and cooked through the middle. (Note: They will deflate a little after coming out of the oven. That’s normal.) Either enjoy them while warm, store in the refrigerator for 3-5 days, or freeze using instructions below.
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 frozen muffin in a moist paper towel and microwave in 30-second increments until heated through (about 1-2 minutes). Or thaw in the refrigerator and warm in the microwave.
Notes/Tips
- Recommended Bread Type: We tested this with several different kinds of bread. First, it’s best if the bread is stale. The muffins don’t get as mushy that way. Second, we preferred the taste of sourdough bread the best in our tests. Try to avoid using bread with much sugar in it, because the muffins end up tasting a little sweet.
- Muffin Pan Recommendation: We highly recommend making these in a silicone pan, silicone muffin liners, or a non-stick enamel pan. They come out easily and clean-up is a cinch. However, when we’ve tested these in metal pans (even after spraying with cooking spray), the pan is terribly difficult to clean.
- To spice these up, add in a few dashed of hot sauce to the egg mixture.
- This is a great way to use up stale bread. In fact, I just store old bread pieces in a freezer bag until I’m ready to use it.
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?
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.
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!
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.
Just made these with my boyfriend they came out wonderful thanks for the recipe!!
Great! Thanks for the feedback!
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
Thanks for doing this!
How do you re heat the frozen Breakfast Casserole Muffins please
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.
Do you have any idea what the calorie count would be per casserole on this?
I’m sorry I don’t know offhand. We hope to start offering nutrition counts sometime in the future, though. Baby blogging steps. 🙂
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!
I am interested in updates to freezer meals and meal groups.
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!
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! 🙂
So glad you found us!
Wait, never mind! Just saw the last comment. Thanks!
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!
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?
In the fridge or freezer because of the ham or bacon.
Will it come out just as good if i skip the ground mustard?
Oh for sure! Can’t mess these up.
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.
Great idea to add spinach! Thanks for taking the time to leave a comment and share you idea.
Just made these but how do you get them out of the muffing tin without distorting them.
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.
I used silicone baking cups and they popped right out! I definitely recommend using them. FYI-I did spray the cups too.
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!
Yes, they will be even better if you let them sit overnight. Great idea to make them before Easter!
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.