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Easy Breakfast Casserole Muffins

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12

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

  • Preheat oven to 400°F (200°C). Grease a non-stick muffin tin well or use a silicone muffin pan.
  • Evenly divide diced bread among muffin cups, filling about 2/3 full.
  • Sprinkle diced ham evenly over the bread in each cup.
  • Add shredded cheddar cheese evenly to each muffin cup.
  • In a mixing bowl or large measuring cup, whisk together eggs, milk, ground mustard, salt, and pepper.
  • Slowly pour the egg mixture evenly into each muffin cup.
  • Gently stir with a fork in each cup to evenly distribute ingredients.
  • Sprinkle parsley on top for garnish if desired.
  • Bake for 15–20 minutes, or until golden on top and fully cooked in the center.
  • Let cool slightly before removing from the pan. Serve warm.

Notes

  • 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.