Breakfast Casserole Bites
Breakfast Casserole in Muffin Tins made with hot sausage, eggs, sharp cheddar, and cornbread stuffing mix. Prep them the night before in a mini muffin pan, bake for 20 minutes in the morning, and you’ve got a portable, make-ahead breakfast ready in 35 minutes. Makes 48 mini bites, serves 24, and reheats from the fridge or freezer.
Mornings in my house are not calm. I know some people have a whole peaceful routine before the day starts and I respect that completely, but that’s not what’s happening here.
What is happening is me trying to get out the door without forgetting anything important, which means breakfast needs to basically take care of itself. These breakfast casserole bites in a mini muffin tin are exactly that kind of recipe.
*When I made this recipe for the first time I had two young boys, now I’m an empty nester. But I still need easy breakfast options to have before I run out for pilates or tennis practice!*
You do all the work the night before – brown the sausage, mix everything together, fill the pan, pour the egg mixture over the top, cover with foil, and put it in the fridge. The next morning you preheat the oven and bake for 20 minutes while you’re doing everything else. That’s it.
The ingredient that makes these different from every other egg cup recipe out there is cornbread stuffing mix. It soaks up the egg mixture overnight and gives these bites a texture that’s more like a proper casserole than just a baked egg cup.
Sturdy enough to eat on the way out the door, flavorful enough that you’ll actually look forward to them.
If you’re building out a make-ahead breakfast rotation, I’ve also got a a few to try.
Breakfast Recipes Worth Waking Up For
- Sausage Hashbrown Casserole – classic breakfast bake
- French Toast Casserole – sweet make-ahead option for weekends
- Biscuits and Gravy Casserole – all the comfort of biscuits and gravy in one
- Corned Beef Hash Casserole – hearty breakfast bake with a crispy top
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Hot pork sausage — The heat level is built into the sausage here, not added separately. If you want something milder, use regular breakfast sausage. If you want more heat, add a pinch of red pepper flakes to the mix.
Cornbread stuffing mix — This is Pepperidge Farm cornbread stuffing mix, not Jiffy cornbread mix. Don’t substitute a dry cornbread mix — the stuffing mix has seasoning and texture built in that makes these bites work. It soaks up the egg mixture overnight and holds everything together.
Sharp cheddar — Shredded from the block melts better than pre-shredded. Pre-shredded has a coating that can make the texture slightly grainy.
Eggs and milk — This is the custard that gets poured over the filling and soaks in overnight. Don’t skip the overnight rest — it’s what makes the texture right.
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How To Make Breakfast Casserole in Muffin Tins
The night before:
- Brown the sausage and onion together in a skillet until cooked through. Drain off any extra grease.
- In a large bowl combine the cooked sausage, onion, cornbread stuffing mix, and shredded cheddar. Stir to combine.
- Spray a mini muffin pan generously with nonstick spray. Add 1 to 2 tablespoons of the sausage mixture to each cavity.
- In a separate bowl whisk together the eggs and milk until the eggs are fully broken up and combined.
- Pour about 1.5 tablespoons of the egg mixture over the sausage filling in each cavity.
- Cover the pan tightly with foil and refrigerate for at least 4 hours, preferably overnight.
The Next Morning:
- Remove the pan from the refrigerator while the oven preheats to 350°F. Bake covered with foil for 10 minutes, then remove the foil and bake for another 10 minutes until the eggs are set and the tops are lightly golden.
- Let cool for 1 to 2 minutes, then run a knife around the edge of each bite to pop them out. Serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store cooked bites in an airtight container for up to 3 days.
Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They will keep for up to 1 month if you don’t eat them all first.
Reheating: Microwave in 30-second intervals until warmed through. Mine only took one time but if I do more than one, I need 2 intervals. From frozen, I added an extra 30 to 60 seconds.
Make ahead: The unbaked pan can sit covered in the refrigerator for up to 24 hours before baking. Don’t go longer than that or the egg mixture starts to break down and the stuffing gets super mushy.
Breakfast Casserole Variations
Milder version – Swap out the hot sausage for regular breakfast sausage, flavored chicken sausage, or turkey sausage.
Regular muffin tin – If you want bigger bites, use a standard 12-cup muffin tin instead of the mini one. Increase the baking time by about 8 to 10 minutes and check that the eggs are fully set before pulling them out. Try them as an Instant Pot Egg Bites Recipe too.
9×13 casserole – If you don’t want to deal with the individual muffins, make it a regular casserole. Spread the entire sausage mixture into a greased 9×13 pan, press down slightly but don’t pack it. Pour the egg mixture over the top, refrigerate overnight, and bake at 350°F for 35 to 40 minutes.
Cheese swap – Pepper jack adds heat, Colby Jack keeps it mild and melty, or use a Mexican blend for more flavor.
Add vegetables – Finely diced bell pepper or jalapeño mixed in with the sausage is delicious. Sprinkle in a little taco seasoning for even more flavor. Just be sure to chop the veggies into small pieces so they fit in the mini muffin pan.
Why Prep These the Night Before?
The overnight rest isn’t just about convenience – it actually makes these taste better.
The cornbread stuffing mix absorbs the egg and milk mixture as it sits, which gives the bites a more uniform casserole texture instead of a dry filling with egg poured on top.
It’s the same reason overnight breakfast casseroles and French toast casseroles taste better than versions assembled and baked immediately.
If you’re short on time, 4 hours is the minimum. Overnight is ideal. Either way, don’t skip this step!
More Portable and Handheld Breakfast Ideas:
- Breakfast Sliders – make-ahead breakfast sandwiches for a crowd
- Pancake Skewers – fun handheld breakfast kids love
- Breakfast Muffins – egg and bacon bites in a regular muffin tin
- Breakfast Pigs in a Blanket – easy handheld bites the whole family loves
Frequently Asked Questions
Short answer is no. These don’t act the same way in the mixture. Jiffy is a dry baking mix that requires additional ingredients and won’t absorb the egg mixture the same way. Pepperidge Farm cornbread stuffing mix is already seasoned and has the right texture for this recipe.
Technically yes, but the texture won’t be the same. The stuffing mix needs time to absorb the eggs and milk. If you can, let them sit for four hours. Overnight is still your best bet for a nice texture.
Make sure you spray every cavity generously with nonstick spray before filling. Running a thin knife or offset spatula around the edge of each bite right when they come out of the oven makes them release cleanly.
Yes. Fill each cavity about halfway, increase the baking time by 8 to 10 minutes, and check that the eggs are fully set before removing.
I recommend baking first, then freezing them. The egg and milk mixture doesn’t freeze well before you bake it.
Yes. Cooked and crumbled bacon, diced ham, or turkey sausage all work in place of the pork sausage.
Recipe Tips & Tricks
- Spray the pan generously. Mini muffin tins have a lot of surface area and these will stick if you’re stingy with the spray.
- Drain the sausage well. Extra grease in the mix will make the bites greasy and can prevent the egg mixture from absorbing properly.
- Keep the onion finely chopped. Larger pieces won’t soften enough during the short bake time.
- Don’t overfill the cavities. Leave a little room for the egg mixture to puff up slightly as it bakes.
- A disposable cup with a paper towel in the bottom is the best way to transport these if you’re eating them on the go. Easy to carry, nothing to wash.
- Double the batch and freeze half. They reheat fast and having them in the freezer means you actually have a portable breakfast ready on the worst mornings.
Breakfast casserole in muffin tins is the kind of recipe that makes weekday mornings actually manageable. Do the work Sunday night, bake Monday morning, and you’ve got breakfast covered for days!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Breakfast Casserole Muffin Tin Bites
Ingredients
- 1 pound hot pork sausage cooked, drained
- ½ medium onion finely diced
- 1 cup sharp cheddar cheese grated
- 6 large eggs
- 1 cup milk
- 1 cup cornbread stuffing mix I use Pepperidge Farms
Instructions
Prep the breakfast casserole bites
- If you haven’t already done so, brown the pork sausage until cooked through.
- In a bowl combine cooked sausage, onion, stuffing mix, and the cheese.
- Mix to combine.
- Spray each cavity in a mini muffin pan with non-stick spray.
- Add 1-2 tablespoons of the stuffing mix to each cavity.
- In another bowl, combine the eggs and milk.
- Whisk to combine and break up the eggs.
- Add 1.5 tablespoons of the milk and egg mixture to each cavity.
- Cover the mini muffin pan with foil and let sit at least 4 hours but preferably overnight.
Bake the breakfast Casserole Bites
- The next morning, preheat oven to 350F.
- Remove the pan from the refrigerator while the oven is preheating.
- When the oven is ready, bake the breakfast casserole bites for 10 minutes while covered with foil.
- After 10 minutes, remove the foil and cook for an additional 10 minutes.
- When the breakfast casserole bites are done, remove from the oven and let cool for 1-2 minutes.
- Remove from the mini muffin pan by running a knife around the edge of each breakfast casserole bite.
Notes
- Spray the pan generously. Mini muffin tins have a lot of surface area and these will stick if you’re stingy with the spray.
- Drain the sausage well. Extra grease in the mix will make the bites greasy and can prevent the egg mixture from absorbing properly.
- Keep the onion finely chopped. Larger pieces won’t soften enough during the short bake time.
- Don’t overfill the cavities. Leave a little room for the egg mixture to puff up slightly as it bakes.
- A disposable cup with a paper towel in the bottom is the best way to transport these if you’re eating them on the go. Easy to carry, nothing to wash.
- Double the batch and freeze half. They reheat fast and having them in the freezer means you actually have a portable breakfast ready on the worst mornings.
Nutrition
{Originally published 01/16/18 – photos and recipe notes updated 08/25/26}
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I’m confused about serving size vs. yield. Commentary says to fill 48 mini muffin wells with ingredients yet yield says 8 and serving size 1. Assume this means nutrition info needs adjustment too? Thanks
Sorry that was a mistake from when I transferred to a new recipe card on the post. Sorry about that. It has been corrected to say 24 servings of 2 bites. Thank you and enjoy!
@Jennifer, thanks!!!!
This is one delicious recipe that’s so easy to make in a jiffy! My family loved it.
Delicious! The whole family is going to go crazy for these. Can’t wait to make them.