Ingredient List
For the Breakfast Egg Muffins:
  • 6 slices whole wheat bread
  • 8 ounces shredded Cheddar cheese
  • 4 ounces breakfast sausage, cooked and crumbled
  • 4 ounces diced ham
  • 1 cup whole milk
  • 1 dozen large eggs
  • 1 teaspoon seasoned salt
  • ½ teaspoon ground black pepper
Making the Breakfast Egg Muffins
  • Preheat oven to 350°F. Arrange 18 silicone muffin liners into muffin pans.

  • Cut or tear bread into small cubes and divide evenly among 18 muffin cups. Gently press bread into bottoms.

  • Divide cheese evenly over bread.

  • Divide both sausage and ham evenly over cheese.

  • In a medium bowl, whisk together milk, eggs, seasoned salt and pepper.

  • Carefully pour egg mixture over meat and cheese until each cup is full.

  • Bake for 22-25 minutes, until egg is puffy and set.

  • Serve immediately or let cool completely and freeze.

  • To serve from frozen, microwave for 30-45 seconds until warm.

  • These yummy breakfast egg muffins can be frozen ahead of time for a hot, hearty and delicious morning treat that is sure to be a hit. For more fast breakfast options, check out this Easy Easter Quiche.

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