Breakfast Casserole Muffin Cups

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Cheesy Potato, Egg and Ham Breakfast Casserole recipe by Barefeet In The Kitchen

Breakfast casseroles filled with potatoes, cheese, ham, and eggs have been a family favorite for as many years as I can remember. These muffin cup sized breakfast casseroles are an awesome make-ahead meal that freezes and reheats perfectly. (That is if you can manage to actually save a few for the freezer!)

The first time I made these mini casseroles, I had a baked potato leftover from dinner the previous night and a whole lot of ham waiting to be used. One thing led to another and within half an hour I was taking these awesome breakfast muffins out of the oven. My kids and I managed to eat almost this whole recipe within minutes.

Since then, I’ve learned to always make extra potatoes for dinner and most leftover breakfast meats work well in these too. I’ve made these muffins countless times over the past few years. Served with some fresh fruit or a salad, this makes a light and very simple meal that is often repeated at my house, whether for breakfast or dinner.

Cheesy Potato, Egg and Ham Breakfast Casserole recipe by Barefeet In The Kitchen
Kitchen Tip: I use this muffin tin, this bowl, and these measuring cups to make this recipe.

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Cheesy Potato, Egg and Ham Breakfast Casserole

5 from 1 vote
Miniature breakfast casserole "muffins" filled with potatoes, cheese, ham, and eggs are a popular make-ahead meal that freezes and reheats perfectly.
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Servings: 12 small muffin-size servings

Ingredients 

  • 1 large russet potato baked and cooled
  • 1/4 - 1/2 cup shredded sharp cheddar cheese
  • 1 cup ham diced small
  • 1/4 cup very finely sliced green onions
  • 8 eggs lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Preheat the oven to 350 degrees. Peel and grate the cold potato, you should have about 2 cups worth. Place the shredded potato in a medium size mixing bowl and add the remaining ingredients. Grease a 9" casserole dish or 12 muffin cups. Pour the egg mixture into the casserole dish or scoop 1/4 cup worth into each muffin cup.
  • Bake the casserole for 35-40 minutes, (bake the muffin cups for just 20 minutes), until the casserole has set up in the middle and is lightly browned. Let cool for a few minutes before serving. Enjoy!
  • FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The quiche can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.
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{originally published 4/7/14 – recipe notes and photos updated 7/19/17}

Breakfast Casserole Muffin Cups - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Elizabeth says

    These look so good! I’ll definitely be fixing them real soon…thanks for sharing! I have some frozen Hash Brown style potatoes in my freezer, and might try using them (after thawing)

  2. Barbara Day says

    Are these the muffins shown in the photo on your Facebook group? They sure look good and I like the idea that they can be frozen and re-heated later!5 stars