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Breakfast casserole muffins in a silicone muffin pan.

Breakfast Egg Muffins

We love this easy Breakfast Egg 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 minutes


  • 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

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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.


  • A great way to store these breakfast muffins in the fridge or freezer is in our favorite reusable freezer bags.
  • This is a great way to use up stale bread.
  • You can use your milk of choice.
  • Using silicone liners helps prevent sticking. 
© Author: Polly Conner
Cuisine: American Method: Baking