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.
{originally published 4/7/14 – recipe notes and photos updated 7/19/17}
