Breakfast Casserole Muffins

September is Better Breakfast Month.

To Freeze: Bake and fully cool. Place in a single layer in a freezer bag, seal well, and freeze.

To Prepare: Wrap a muffin in a moist paper towel and microwave for 30 second increments until heated through.  You can also thaw in the refrigerator and warm in the microwave.



3-4 pieces of whole wheat bread, torn into pieces

3-4 slices deli ham

1 cup shredded cheese

8 eggs

1 cup low-fat milk

2 teaspoons ground mustard

1/2 teaspoon ground pepper

Dried parsley


Preheat oven to 400°F and grease muffin tin.  Drop bread evenly in muffin tins until they come about 2/3 of the way up the tin.  Sprinkle ham and cheese evenly in each tin. Whisk together eggs, milk, ground mustard, and pepper. Pour egg mixture evenly into each muffin tin.  Sprinkle dried parsley on top of each muffin and bake for 15-18 minutes or cooked through the middle.


Recipe adapted from

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