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Kid-Approved Freezer-Friendly Breakfast Casserole Muffins

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Savory breakfast muffins packed with eggs, cheese, and your favorite mix-ins. Perfect for make-ahead breakfasts, freezer-friendly, and loved by kids and adults alike.

Ingredients

Scale
  • 8 large eggs
  • 1 cup milk (whole milk preferred, 2% or oat milk works)
  • ½ cup cottage cheese (small curd, full-fat or low-fat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper (freshly ground preferred)
  • ½ teaspoon garlic powder (optional)
  • 3 cups cubed bread (day-old or slightly stale, whole wheat, brioche, or sourdough)
  • 1½ cups shredded cheese (cheddar, Monterey Jack, Colby, or mix)
  • 1 cup cooked breakfast meat (crumbled sausage, diced ham, or crispy bacon)
  • ½ cup finely chopped vegetables (bell peppers, spinach, mushrooms, or onions; sauté watery vegetables first)
  • 2 tablespoons melted butter (for greasing the muffin tin)

Instructions

  1. Preheat oven to 375°F (190°C). Generously butter a 12-cup muffin tin with melted butter.
  2. In a large bowl, whisk together eggs, milk, cottage cheese, salt, pepper, and garlic powder for about 60 seconds until smooth and slightly frothy.
  3. If using raw vegetables like mushrooms or zucchini, sauté them in a dry pan for 3-4 minutes to release excess moisture. Cook bacon until crispy and crumble; cook sausage and drain; dice ham. Let cool slightly.
  4. In a medium bowl, toss cubed bread with shredded cheese, cooked meat, and vegetables until evenly distributed.
  5. Pour bread mixture into egg mixture. Fold gently with a rubber spatula until every bread cube is coated. Let sit for 5 minutes to allow bread to absorb the egg mixture.
  6. Divide mixture evenly among the 12 muffin cups, filling almost to the top.
  7. Bake for 20-25 minutes, until tops are golden brown, edges pull away from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 18 minutes.
  8. Cool in the pan for 5 minutes, then run a butter knife around edges and transfer muffins to a cooling rack.
  9. Cool completely before freezing (at least 30 minutes).

Notes

Don’t overmix the batter. Let the bread soak for 5 minutes after mixing for best texture. Grease the muffin tin generously with butter to prevent sticking. For best results, shred cheese yourself rather than using pre-shredded. Muffins can be frozen for up to 3 months. Reheat from frozen in microwave for 45-60 seconds or in oven/air fryer at 350°F for 8-10 minutes.

Nutrition

Keywords: breakfast casserole muffins, freezer-friendly breakfast, make-ahead breakfast, kid-friendly breakfast, egg muffins, savory muffins

Find it online: https://tastytuck.com/kid-approved-freezer-friendly-breakfast-casserole-muffins/