Print

Cozy Freezer-Friendly Breakfast Casserole Muffins: Best Easy Make-Ahead Recipe

freezer-friendly breakfast casserole muffins - featured image
Print Recipe

These freezer-friendly breakfast casserole muffins are a quick and easy make-ahead meal, perfect for busy mornings. Made with simple ingredients like eggs, sausage, cheese, and bread, they bake in a muffin tin for perfect portion control and freeze beautifully for up to 3 months.

Ingredients

Scale
  • 8 large eggs (room temperature preferred, but cold works too)
  • 1 cup whole milk (2% works, but not skim)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional, but recommended)
  • 1 cup cooked breakfast sausage, crumbled
  • 1 cup shredded cheddar cheese (sharp cheddar recommended)
  • 1/2 cup diced onion (about half a medium onion)
  • 1/2 cup diced bell pepper (any color; red adds sweetness)
  • 2 cups cubed bread (stale or day-old sourdough or whole wheat preferred)
  • 1/4 cup chopped green onions (optional, for garnish)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup cooked bacon, crumbled (optional)
  • 1/2 cup sautéed mushrooms (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin generously with cooking spray, or line with muffin liners and spray lightly.
  2. If using raw sausage, crumble it into a skillet over medium heat. Cook for 6-8 minutes, breaking it up with a spoon, until browned and cooked through. Drain excess grease and let cool slightly.
  3. Dice the onion and bell pepper into small, even pieces (about 1/4-inch dice). If using mushrooms, slice thin and sauté in the same skillet for about 3 minutes.
  4. Cut the bread into 1/2-inch cubes. If using fresh bread, toast lightly in the oven for 5 minutes to dry it out.
  5. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until uniform and slightly frothy (about 30 seconds).
  6. Add the cooked sausage, shredded cheese, diced onion, bell pepper, and bread cubes to the egg mixture. Stir gently with a spatula until everything is evenly coated. Do not overmix.
  7. Divide the mixture evenly among the 12 muffin cups, filling them almost to the top. Press down gently with the back of a spoon to compact.
  8. Bake on the middle rack for 18-22 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. The edges should be slightly crispy.
  9. Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely if freezing, or serve immediately.

Notes

Don’t overmix once the bread is added; gentle folding is key. Let muffins cool completely before freezing to prevent ice crystals. For even portions, use a #20 cookie scoop (about 3 tablespoons). Start checking for doneness at 18 minutes to avoid overbaking.

Nutrition

Keywords: breakfast casserole muffins, freezer-friendly breakfast, make-ahead breakfast, egg muffins, breakfast casserole, easy breakfast recipe

Find it online: https://junomeals.com/cozy-freezer-friendly-breakfast-casserole-muffins-best-easy-make-ahead-recipe/