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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.
Find it online: https://thrivinghomeblog.com/easy-breakfast-casserole-muffins/