Breakfast egg muffins are savory, protein-packed mini casseroles baked in a muffin tin. Made with diced bread, ham, cheddar cheese, and seasoned eggs, they’re fluffy, flavorful, and perfect for grab-and-go breakfasts.

Why You Will Love This Recipe

You’ll love this recipe because it’s simple, customizable, and perfect for meal prep. These egg muffins are portable, freezer-friendly, and great for busy mornings. They’re hearty enough to keep you full while still being easy to make ahead.

Easy Breakfast Casserole Muffins

Busy mornings call for simple, satisfying breakfast options, and these egg muffins are the perfect solution. They combine the flavors of a classic breakfast casserole into convenient, handheld portions.

The base of this recipe starts with diced bread, which absorbs the egg mixture and creates a soft, slightly custardy texture. Using slightly stale bread works best for structure and flavor.

Diced deli ham adds savory depth and protein, making these muffins filling enough to power you through the morning.

Shredded cheddar cheese melts beautifully into the eggs, creating a rich and comforting bite in every muffin.

Ground mustard enhances the savory flavor without overpowering the dish. It adds subtle warmth and balances the richness of the cheese and ham.

Because everything is baked in a muffin tin, portion control is easy and serving is effortless. They’re perfect for breakfast on the go.

These egg muffins are also ideal for brunch spreads, holiday mornings, or meal prepping for the week ahead.

They store well in the refrigerator and can be frozen for longer storage, making them incredibly convenient.

You can easily customize this recipe by adding vegetables like spinach, bell peppers, or onions for extra nutrition.

If you’re looking for a reliable, family-friendly breakfast that’s easy, portable, and delicious, these breakfast egg muffins are a must-try.

Servings & Time

Servings: 12 muffins
Prep Time: 10 minutes
Bake Time: 15–20 minutes
Total Time: About 30 minutes

Ingredients

• 4 slices stale bread, diced

• 6 ounces deli ham, diced

• 1 cup shredded cheddar cheese

• 8 large eggs

• ½ cup milk

• 2 teaspoons ground mustard

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• Optional: Minced fresh parsley or dried parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C). Grease a non-stick muffin tin well or use a silicone muffin pan.

2. Evenly divide diced bread among muffin cups, filling about 2/3 full.

3. Sprinkle diced ham evenly over the bread in each cup.

4. Add shredded cheddar cheese evenly to each muffin cup.

5. In a mixing bowl or large measuring cup, whisk together eggs, milk, ground mustard, salt, and pepper.

6. Slowly pour the egg mixture evenly into each muffin cup.

7. Gently stir with a fork in each cup to evenly distribute ingredients.

8. Sprinkle parsley on top for garnish if desired.

9. Bake for 15–20 minutes, or until golden on top and fully cooked in the center.

10. Let cool slightly before removing from the pan. Serve warm.

Tips

• Grease the Pan Well: Prevents sticking.

• Use Stale Bread: Holds structure better during baking.

• Customize Freely: Add vegetables, bacon, or different cheeses.

• Meal Prep Friendly: Store in refrigerator for 3–5 days.

• Freezer Option: Freeze individually and reheat as needed.