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Easy Freezer Breakfast Casserole Muffins Recipe

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These quick and easy breakfast casserole muffins are perfect for meal prep. They’re portion-controlled, freezer-friendly, and ready in about 30 minutes. A practical solution for busy mornings.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1 cup whole or 2% milk
  • 4 cups bread cubes (day-old sourdough or whole wheat)
  • 1 ½ cups sharp shredded cheddar cheese
  • 1 cup cooked breakfast sausage, crumbled
  • ½ cup finely diced bell pepper (red or orange)
  • ¼ cup finely diced onion
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder (optional)
  • 2 tablespoons melted butter (for greasing)

Instructions

  1. Preheat the oven to 375°F (190°C). Generously grease a 12-cup muffin tin with melted butter or non-stick spray.
  2. Cut the bread into ½-inch cubes to make about 4 cups. If using fresh bread, spread cubes on a baking sheet and toast in the oven for 5 minutes while it preheats.
  3. If using raw sausage, cook in a skillet over medium heat until browned and crumbled, about 5-7 minutes. Drain excess fat and set aside to cool slightly. If using pre-cooked sausage or bacon, crumble or chop.
  4. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until uniform and slightly frothy, about 30 seconds.
  5. Add the bread cubes, shredded cheese, cooked sausage, diced bell pepper, and diced onion to the egg mixture. Gently fold with a spatula until the bread is evenly coated. Let sit for 5 minutes to allow the bread to soak up the liquid.
  6. Divide the mixture evenly among the 12 muffin cups, filling each almost to the top. Use a spoon or small ice cream scoop for even portions.
  7. Bake for 18-22 minutes, until the tops are golden brown and the edges are set and slightly crispy. A toothpick inserted into the center should come out clean or with a few moist crumbs. If tops brown too quickly, tent loosely with foil for the last 5 minutes.
  8. Let the muffins cool in the pan for 5 minutes. Run a knife around the edges and gently lift them out. Transfer to a wire cooling rack to cool completely before freezing.

Notes

For best texture, let the bread soak in the egg mixture for 5 minutes before baking. Do not skip the cooling step before freezing to prevent condensation and sogginess. Muffins can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat from frozen in microwave for 60-90 seconds or in a toaster oven at 350°F for 12-15 minutes.

Nutrition

Keywords: breakfast casserole muffins, freezer breakfast, meal prep breakfast, egg muffins, breakfast casserole cups

Find it online: https://gleamgulp.com/easy-freezer-breakfast-casserole-muffins-recipe/