These Breakfast Casserole Muffins pack everything you love about a breakfast casserole into convenient individual servings. Made with potatoes, eggs, cheese, and either bacon or sundried tomatoes, they're perfect for meal prep, brunches, and busy mornings.
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These Breakfast Casserole Muffins started as a way to use up leftover roasted potatoes after a weekend breakfast. A handful of eggs, some cheese, whatever vegetables or breakfast meat we had in the fridge - and voilà! - breakfast was handled for the next few days.
They're everything we love about a breakfast casserole, just packaged in individual servings. The potatoes turn golden around the edges, the eggs stay tender, and the cheese melts into all the little nooks and crannies.
One of my favorite things about this recipe is how flexible it is. We sometimes make them with bacon, but we like it just as well with chopped sundried tomatoes. The tomatoes add a concentrated, slightly sweet flavor that pairs beautifully with the cheddar and herbs.
Whether you're feeding a crowd for brunch, stocking the freezer for busy mornings, or just looking for a good way to use leftover potatoes, these breakfast casserole muffins are an easy win.
Why You'll Love These Breakfast Casserole Muffins
- Easy to make ahead for busy weekday mornings.
- Great way to use leftover roasted potatoes.
- Bacon and sundried tomato versions are equally delicious.
- Freezer-friendly and meal-prep friendly.
- Easy to customize with whatever vegetables, cheese, or protein you have on hand.
- Individual portions make serving simple for brunches and gatherings.
What You'll Need for This Recipe
One of the things I love most about these breakfast casserole muffins is how simple the ingredient list is. You only need a few basic ingredients to make a batch, and there is plenty of room to customize them to your taste.
Potatoes
The potato layer gives these muffins substance and that classic breakfast casserole feel. Leftover roasted potatoes are our go-to, but air-fried potatoes, hash browns, or even tater tots all work beautifully.
Eggs
Eggs hold everything together and create the fluffy, savory filling. Blending the eggs with seasonings ensures every bite is packed with flavor.
Bacon or Sundried Tomatoes
Both versions are delicious. Bacon adds smoky, savory richness, while chopped sundried tomatoes bring a concentrated tomato flavor and a touch of sweetness that pairs wonderfully with the cheese and herbs.
Use oil-packed sundried tomatoes, drained and finely chopped.
Onion
A little sautéed onion adds depth and rounds out the flavors. Don't skip this step - the few extra minutes are worth it.
Cheese
Sharp cheddar is our favorite because it adds plenty of flavor, but feel free to use Monterey Jack, Pepper Jack, Swiss, or whatever cheese you have on hand.
Seasonings
A handful of pantry staples - garlic powder, basil, pepper, and a splash of hot sauce - give these breakfast muffins their savory, satisfying flavor.
How to Make Breakfast Casserole Muffins
Prepare the Muffin Pan
Spray a standard 12-cup muffin tin or 6-cup jumbo muffin tin with nonstick spray or line it with parchment baking cups.
Cook the Potatoes
We most often make these using leftover roasted or air-fried potatoes, but tater tots work well too.
Leftover Roasted or Air-Fried Potatoes: Cut potatoes into small cubes. If starting from raw potatoes, toss them with 1 tablespoon olive oil and season with garlic powder, onion powder, paprika, white pepper, and kosher salt. Roast or air fry until tender and lightly browned.
Tater Tots: Air fry frozen tater tots at 400°F (200°C) for 12-15 minutes, or bake in a 425°F (220°C) oven for 20 minutes.
Prepare the Filling
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chopped onion and cook until softened and translucent.
Stir in either the cooked bacon or chopped sundried tomatoes and cook for another minute. Remove from heat and set aside.
Mix Up the Eggs
In a blender, pulse together eggs, ketchup (or tomato paste), Tabasco sauce (if using), basil, garlic powder, and pepper until smooth.
Assemble the Muffins
Preheat the oven to 350°F (175°C).
Divide the cooked potatoes evenly among the muffin cups. Top with the onion mixture, then sprinkle each cup with shredded cheddar cheese.
Pour the egg mixture over the fillings, filling each cup nearly to the top.
Bake
Bake for about 20 minutes, or until the eggs are fully set and lightly golden around the edges.
Allow the muffins to rest for at least 5 minutes before serving.
Optional Tomato-Basil Cream Sauce
In a microwave-safe bowl, combine the tomato-basil soup and heavy cream. Microwave for about 1 minute, or until warm.
Just before serving, drizzle about 1½ tablespoons over each muffin.
Cook's Note: I rarely use prepared soup as a shortcut ingredient, but this sauce is one exception. A good tomato-basil soup makes a surprisingly delicious base and comes together in about a minute.
Make Them Your Way
One of the best things about these breakfast casserole muffins is how easy they are to customize. Once you have the basic formula - potatoes, eggs, onions, and cheese - you can mix and match ingredients based on what you have on hand.
Pick You Potatoes
- Leftover roasted potatoes
- Air-fried potatoes
- Hashbrowns
- Tater tots
- Cubed sweet Potatoes
Choose Your Flavor Base
- Cooked bacon
- Chopped sundried tomatoes
- Breakfast sausage
- Diced ham
- Sautéed mushrooms
Add Extra Vegetables
- Spinach
- Bell peppers
- Green onions
- Broccoli
- Zucchini
Switch Up the Cheese
- Sharp cheddar
- Pepper Jack
- Monterey Jack
- Swiss
- Feta
- Goat cheese
Add Some Heat
A pinch of cayenne, smoked paprika, red pepper flakes, or a few extra dashes of hot sauce can give these breakfast muffins a little kick.
Storage
- Fridge: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Tightly wrapped, muffins can be stored in an airtight container or freezer bag for up to 3 months.
- Reheating: For the best texture, pop defrosted/refrigerated muffins in a 350°F oven for about 5 minutes. You can also microwave refrigerated muffins for 30-45 seconds, or about 1 minute for frozen.
FAQ
Yes. They can be made up to 4 days ahead and stored in the refrigerator. They're ideal for meal prep breakfasts.
Absolutely. Once cooled, wrap them tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chopped sundried tomatoes are our favorite substitute for bacon, but sautéed mushrooms, spinach, bell peppers, or even crumbled feta also work well.
Leftover roasted potatoes, air-fried potatoes, hash browns, and tater tots all work. This recipe is very forgiving.
Definitely. Pepper Jack, Monterey Jack, Swiss, Gruyère, mozzarella, or feta are all good options.
What to Serve with Breakfast Casserole Muffins
Breakfast Casserole Muffins are great on their own, but if you want to round out your meal, try serving them with:
- Fresh fruit (berries, orange slices, or melon)
- Avocado slices or guacamole (This is our favorite!!)
- A fresh green salad for a light brunch option
Breakfast Casserole Muffins
Equipment
- 1 jumbo 6-cup muffin tin OR 1 standard 12-cup muffin tin
Ingredients
- 6 large eggs
- ½ cup heavy cream or milk
- 6 ounces breakfast potatoes one large potato, diced ½ inch or 30 tater tots, cooked
- 1 medium onion finely chopped
- 1 tablespoon ketchup or tomato paste
- ½ teaspoon tabasco sauce optional
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon ground white pepper or ground pepper
- 1 cup grated cheddar cheese
- 4 ounces sundried tomatoes or cooked bacon chopped
Sauce (optional)
- ½ cup tomato basil soup
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium skillet, sauté the onions in a little olive oil until translucent. Add the chopped cooked bacon or sundried tomatoes and continue to sauté until everything is well combined and the onions have just started to turn golden brown.
- In a blender, pulse together the eggs, ketchup, tabasco sauce, basil, garlic powder, and pepper until smooth. Set aside.
- Into each muffin cup, layer in potatoes, bacon or sundried tomatoes, and cheese.
- Gently pour the egg mixture into each muffin cup, distributing evenly.
- Bake for 20 minutes. Allow the muffins to rest at least 5 minutes before serving.
- Optional sauce: Combine tomato basil soup with cream in a microwave-safe dish. Microwave 1 minute, or until warm.Top each casserole muffin with about a tablespoon and a half of sauce.
- Garnish with chopped arugula or fresh basil.
Notes
- Leftover roasted potatoes work especially well in this recipe and make assembly quick and easy.
- Don't overfill the muffin cups. Leave a little room at the top so the eggs can puff up as they bake.
- Let the muffins rest for at least 5 minutes before removing them from the pan. They'll hold together much better.
- Finely chop the sundried tomatoes so their flavor is distributed throughout the muffins.
- For easy removal, generously grease the muffin tin or use parchment baking cups.
- These freeze beautifully. Cool completely before wrapping and freezing.
- Make a double batch and freeze extras for quick breakfasts throughout the month.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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