Breakfast Casserole Muffin Recipe

Breakfast casseroles are a favorite for holiday mornings with family. But any morning - even a school day morning - is perfect for this easy, filling, Breakfast Casserole Muffin Recipe. You can whip up these muffins the night before and pop them in the microwave for a few seconds before heading out the door. The kids will devour them before you get through the carpool line.

The best part about this recipe is how easy it is to customize. Gluten free? No problem. Dairy free – use your fave brand of vegan cheese. Vegetarian? Honeycomb, biscuits, pollen, and veggies all day.

Our surprise favorite: Oatmeal, ground turkey, goats cheese, and pollen.

The Honeycomb and biscuits are absolutely delicious in every way.

For meaty goodness, our favorite was the Connecuh Sausage, Turkey Sausage, biscuit and cheddar cheese.

Before you begin assembling your Breakfast Casserole Muffins, pre-cook any meat you will be using and break or cut into smaller pieces. Dice veggies, if using. Preheat your oven to 350 and line or grease your favorite muffin tin. You’ll need one egg for every muffin you make. 

The Base

Some kind of bread (biscuits, bread, gluten-free bread, oatmeal or gluten-free oatmeal)

If you're using oatmeal, add salt and honey, then scoop into the muffin tin and pat into place. Bake for 5-10 minutes to set.

If you're using bread or gluten-free bread, pat bread into bottom 1/3 of muffin tin and bake 5-10 minutes for texture so the bread won’t get mushy when it bakes later.

Cut biscuits in half or use whole for mega muffins.

The Goods

This can be literally anything you have a hankering for. Pile it on top of your base. You can add as much or as little as you like. There are no real measurements.

Meats: all kinds of sausages, bacon, cubed ham or chicken. (Meats should be precooked.)

Cheeses: goats cheese, mozzarella cheese, feta, parmesanHerbs: thyme, rosemary, sage

Veggies: chopped onions, green pepper, mushrooms

Other good stuff: honeycomb, bee pollen, honey drizzles

The Fill

Use fresh eggs or your favorite egg substitute.

Crack one egg on top of your base and other goods you have already placed in the muffin tins. Use a fork to break the yolks, then give each one a little stir to incorporate ingredients. Sprinkle with salt.

Bake at 350 for 25 minutes until golden brown and cooked through. Enjoy!