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Breakfast Casserole Muffins Recipe

Every Sunday at church we have breakfast during Life Group after the service.  Last week I wanted to contribute with something MADE… instead of just running by the grocery store on the way to snag something from the bakery like I normally do.    I wanted something hot and nutritious… not just sugary.   I hopped online but could not find exactly what I was looking for.  So I just threw everything I wanted together and hoped for the best.  Thankfully, it was.

Our Life Group has about 30 people each week, so this recipe will yield exactly 36 muffins.   However, even if you are just cooking for your family, you can still make this recipe, as it is quick and easy, and they freeze and reheat perfectly!  This is another recipe that I will make over and over to give my girls a great nutritious breakfast before school!

Breakfast Casserole Muffins

Ingredients:

  • 12 eggs
  • 1 bag frozen hashbrowns, thawed
  • 2 1/2 cups cheddar cheese
  • 1 1/2 cups cottage cheese
  • fresh cooked bacon, crumbled

Scramble eggs in a bowl.  Add other ingredients, saving a handful of cheese to top with, and mix well.  Spoon into heavily greased muffin tins and sprinkle cheese on top.  Bake at 375* for 20 minutes or until eggs are done and potatoes and cheese are starting to brown.  Serve hot.

This recipe was a HUGE hit at Life Group and just about everyone asked for the recipe.  I love the idea of having a “breakfast muffin” with more substance than sugary bread.   It is the perfect size to heat up and take on the go, and is not messy like all of these ingredients would be on their own.

I am making breakfast for our Life Group again tomorrow… this time a little bit differently, but the same concept.  There was one thing missing from making this the “perfect all inclusive breakfast muffin”… check back tomorrow and see what it is! :)


Comments

  1. I want to come to your house for breakfast…delish

  2. Wow, so simple and it looks so yummy! I have to make some of these to freeze and have on hand. Thanks!

  3. Those look absolutely delicious!

  4. these are fantastic for a quick but filling/nutritious weekday breakfast! Thank you!

  5. hmmm delicious.

  6. Hmm…I might have to try this for my ThirtyOne Celebrate and Connect breakfast pot luck. I always stop by at Albertsons or Taco Cabana. This would require planning on my part. :D

  7. Have you tried warming this back up to serve them hot? This would be great for the men’s breakfast meetings Brian has but I couldn’t get up early enough to make them. I would have make them ahead and just warm up … but I wonder if that would work. hmmmm

  8. I am looking for a brunch idea for my daughters baby shower and these look delish! For the hash browns did you use a chunky type potato or the shredded kind? Do you know what size bag? Thanks, I look forward to trying them!! Ma Sully

    • I used the chunky kind but really either would work just fine. In fact… ohhh… I bet the ones with the peppers and onions in them would be amazing too! :)

  9. I am a little late to this discussion but just wanted to know, can you make the breakfast casserole muffin in the cake pop pan? And how do you warm them up in the microwave with out them getting tough?

    • Hey Vickie! I havent tried them in the cake pop maker… yet lol But to warm them – I put them on a plate and put a damp paper towel over the top and then heat for like 15 second intervals… it almost like “steams” them so they stay soft but get warm :)

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  1. […] week I told you about the Breakfast Casserole Muffins I made for my Life Group class at church.   They were a HUGE hit so I decided to make them […]

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