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

whole wheat bread,

cheddar cheese

eggs

milk

mustard

ground pepper (or more or less to taste)

parsley,

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.

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.

Make It Now:

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

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

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

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!

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?

Hello,
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

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

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!

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??

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

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

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.

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.

Hi,
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.

Quick, healthy breakfast when on the go! I changed it up a bit, adding baby spinach leaves, a slice of avocado chopped, &amp; 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 &amp; high altitude. It came out perfect! Making up combo's to freeze for easy campout dishes &amp; at home! Thank you Thriving Home!

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

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!

https://her-happy-home.com/breakfast-freezer-meals-6-options-2-hours-40/

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

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

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

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

Hi!
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 .

Tried this recipe to use stale zucchini bread so I left out the mustard and pepper in the eggs. Added a clump of cream cheese and a drizzle of syrup. Also made a few savory versions with Turkey and Swiss with regular bread. I let them soak up the egg for about 10 minutes before baking. They all turned out great! Will definitely make again.

I made these this morning using some left over croissants and a few left over sautéed peppers, onions, and mushrooms. So easy and delicious. I may have measured something wrong or maybe it was just the added veggies but I had enough egg mixture left to make an 8X8 pan as well as the 12 muffins! Bonus breakfast.

One of my favorite breakfasts. Rarely do they make it to the freezer. But it gives us breakfast for a few days that week! I love that I can sub ingredients I have on hand.

https://www.youtube.com/watch?v=JfMq7jpxtvk

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

Prep Time: 10 minutes

Cook Time: 18 minutes

Total: 28 minutes

Servings: 12

Cost: $2.26 /serving

Author : Thriving Home

Ingredients

Instructions

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