Go Back

Individual Breakfast Casseroles

These muffins are a favorite for back to school time, and anytime I feel like I need to have something quick to heat up for my family in the mornings. Pop one in the microwave the next day and you’ve got a piping hot and filling breakfast!

Prep Time 15 minutes
Cook Time 25 minutes
Servings 12


  • 3 Slices bread, ripped into 1 inch pieces
  • 3/4 Cup breakfast meat of your choice, cooked and cubed
  • 3/4 Cup shredded cheese
  • 1/2 Cup veggies of choice
  • 12 eggs
  • Splash milk
  • salt and pepper to taste


  1. Preheat the oven to 350°. Grease 1 muffin tin with cooking spray or butter.

  2. Rip bread into 1 inch cubes and place in the bottom of the prepared muffin tin. Can also substitute with leftover prepared hash browns to make it gluten free. Simply fill each muffin cup ½ of the way full.

  3. Top bread with meat, cheese and veggies of your choice.

  4. Mix eggs, milk, salt and pepper as if you’re making scrambled eggs. Pour over ingredients in muffin tin. I find it easiest to do this in a measuring cup for easy pouring. Tip - I also bake this on top of a cookie sheet just in case any of the eggs rise more than I expect and spill over!

  5. Bake at 350° for 25 minutes or until the egg is solid. Allow to cool for 5 minutes before removing from the muffin tin. Store leftovers in the refrigerator. Reheat leftovers for 25-30 seconds.