Breakfast Casserole Muffins

Breakfast casserole muffin on a plate with arugula and chopped avocado.

These easy Breakfast Casserole Muffins are loaded with potatoes, eggs, and cheese. Make them with bacon or sundried tomatoes for a simple meal-prep breakfast.

Course Breakfast, Brunch

Cuisine American, Comfort Food

Diet Gluten Free, Low Fat, Vegetarian

Prep Time 20

Cook Time 35

Total Time 55

Servings muffins

Calories 314kcal

Author Renee

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

US Customary - Metric

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.

Cook's Tip: I rarely (like almost never) use premade soups, but this is one exception. Safeway has a delicious Tomato-Basil Soup that is fantastic for using as a speedy sauce base.

Nutrition