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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
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.
{originally published 4/7/14 – recipe notes and photos updated 7/19/17}
These would be prefect for Easter brunch, my family would love these.
The perfect way to use up left overs
I would be thrilled with a plate of these right now for dinner…and what a great breakfast to go, too.
Wow, seriously! You're amazing! Now, I have to try this too! I cannot wait!
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
How cm are
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)
What a great way to start your day. I am craving for one right now. Thanks for sharing your recipe… I’m sure I’ll love it when I try it!
I did it with bacon ,my grdsn’z luv’z it, this is an on the go breakfast for him especially now school is back.
Thank you Mary! Gonna try for my daughters wedding day
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!
These look fantastic….cannot wait to try….,how do you reheat them from the freezer?
I’m going to try these in larger muffin cups and have with a side salad. Since I don’t eat meat I will be adding peppers.
Diced peppers would be perfect in these.
Why is it that so many people go and say that they are GOING to make these.
How can you comment if you have not made them. This seems to be an ongoing “trend” with a lot of people on a lot of sites when you have a baker or cook.
PLEASE; if you have not make anything do not comment.
Sounds perfect for a make ahead Christmas breakfast with berries. I’m on it!
I hope you enjoy the breakfast! Merry Christmas!