Published: • Modified: by Charlotte• This post may contain affiliate links •12 Comments
Jump to Recipe - Print Recipe
Your favorite breakfast casserole ingredients in a 100 calorie muffin! This healthy grab and go breakfast features eggs, ham and cheese in a crescent crust.
This recipe originally published August 2014, now updated with new photos, pro tips and more.
Breakfast casserole can be a landmine of calories withall the cheese, sausage,etc., but it's definitely a family favorite! I wanted to try to make this low calorie breakfast recipe that could fit into a healthy diet scheme without sacrificing the taste. Enter breakfast casserole in muffin form! I traded out the sausage for lean ham and kept most of the other ingredients intact.
The key here is mainly good ole portion control- only 100 calories in each muffin! Kids will love these too, so make extra batches to feed everyone. I make mine on the weekend and freeze them. Just pop them in the toaster oven or the microwave then hit the road! Looking for a low carb muffin? Check out these Low Carb Ham and Egg Cups!
Why this recipe works:
- Uses breakfast favorites like ham, cheese and eggs for great flavor.
- Muffins make portion control easier.
- Easy to switch it up- try sausage, bacon or any type cheese you prefer.
The main ingredients:
- Crescent roll dough- found in the cold food area of the grocery.
- Ham- use pre-diced ham to save time. Use lunch meat ham if desired.
- Eggs- use large eggs.
- Cream- use whipping cream or half and half.
- Cheese- use your favorite. The recipe calories are based on low fat cheese.
How to make this recipe:
- Step 1: Oil a 12 cup muffin tin.
- Step 2: Roll out a tube of crescent roll dough.
- Step 3: Cut out 12 circles using a 3" cutter.
- Step 4: Fit circles into muffin tin.
- Step 5,6,7: Add cubed ham, eggs/cream, cheese to cups.
- Step 8: Bake until eggs are set.
Expert tips:
- Use either perforated crescent roll dough or a sheet of dough.
- Roll dough out to a 15" x 11" rectangle. This will give you plenty of space to cut out 12 circles.
- I used large eggs. If using smaller eggs, add an extra egg.
- Substitute other meats like bacon or sausage if desired. Turkey sausage or bacon will work also.
- Various cheeses may be substituted including colby, cheddar, monterey jack, etc. The recipe nutritionals are based on low-fat cheese.
Frequently asked questions:
How many calories are in an egg muffin?
Each muffin contains approx 105 calories and 9gm carb
Can you reheat egg muffins?
Simply remove egg muffins from refrigerator and heat in microwave approx 15-20 seconds.
How long can you keep egg muffins in the refrigerator?
This muffins are good for about 3-4 days kept in refrigerator. If you need to keep them longer, simply freeze them.
Hope you enjoy these 100 calorie breakfast casserole muffins! Looking for more breakfast recipes? Check out these favorites!
Sweet Potato Hash
10 Best Diabetes Breakfast Ideas
15 Keto Low Carb Breakfasts
Low Carb Sausage Stuffed Poblanos
Did you make this recipe? Please leave your star rating and comment below!
Recipe
100 Calorie Breakfast Casserole Muffins
All the flavor of breakfast casserole in a portion controlled muffin! Crescent roll, eggs, ham and cheese team up for the perfect low calorie breakfast.
4.53 from 17 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 12
Calories: 105kcal
Author: Easyhealth Living
Ingredients
- 1- 8 oz. roll crescent dough sheet
- ⅔ cup lean diced ham
- 3 large eggs
- ½ tablespoon cream
- Salt and pepper as desired
- ⅔ cup grated cheese, lower fat
Instructions
Preheat oven to 375 degrees F.
Spray a 12 cup muffin tin with non-stick spray.
Unroll crescent dough sheet and place on wax paper.
Roll dough with rolling pin into a 15"x11" rectangle.
Using a cup with a 3" rim or cookie cutter, cut dough into 12 rounds.
Place dough rounds into muffin tin and spread each piece to fill.
Sprinkle diced ham on each crescent round, dividing evenly amoung the muffin cups.
Combine eggs,cream and salt & pepper in a measuring cup(for easier pouring) and beat slightly to combine.
Pour a small amount of eggs in each muffin cup, dividing evenly among the cups.
Sprinkle cheese on top of egg mixture, dividing evenly among cups.
Bake 12-15 minutes or until dough is browned and egg mixture is set.
Makes 12 muffins.
Notes
Expert Tips
- Use either perforated crescent roll dough or a sheet of dough.
- Roll dough out to a 15" x 11" rectangle. This will give you plenty of space to cut out 12 circles.
- I used large eggs. If using smaller eggs, add an extra egg.
- Substitute other meats like bacon or sausage if desired. Turkey sausage or bacon will work also.
- Various cheeses may be substituted including colby, cheddar, monterey jack, etc. The recipe nutritionals are based on low-fat cheese.
Nutrition Facts
100 Calorie Breakfast Casserole Muffins
Serving Size
1 each
Amount per Serving
Calories
105
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
15
%
Cholesterol
47
mg
16
%
Sodium
310
mg
13
%
Potassium
20
mg
1
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
84
IU
2
%
Calcium
37
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this Recipe? Pin it for Later!Mention @EasyHealthllc or tag #EasyHealthllc!
More Low Carb Recipes
- Easy Pumpkin Recipe: No Bake Pumpkin Fluff Dessert
- Green Beans in a Can Recipe
- Egg Roll in a Bowl
- Low Carb Breakfast Without Eggs
Reader Interactions
Comments
Prairie
I'm a little confused. The nutrition facts list the serving size as 1g. How many grams are in a muffin? Does this mean 9g carbs in one muffin or half a muffin or...?
Reply
Charlotte
Hi Prairie,
Not sure why it is showing 1gm but the serving size is 1 muffin, so 9gm carb per muffin. Thanks for visiting Easyhealth Living!
CharlotteReply
Donna
Can these be frozen and unthawed for breakfast?Reply
Charlotte
Yes, these can be frozen and unthawed later. You may reheat them in the oven or microwave. Hope you enjoy this recipe.
Reply
Antissia
What kind of cream
Reply
Charlotte
Hi Antissia
You may use either half and half or whipping cream. Hope that helps!Reply
Shaw
Hi,
Your recipe calls for 1/2 tbsp of cream but in the ingredient picture it seems like way more. Is 1/2 tbsp correct?
Reply
Charlotte
Hi,
Yes it is 1/2 Tablespoon. (The bowl in the picture is very small!)Reply
Patty
Can I use egg beaters instead off eggs?
Reply
Charlotte
I have never made this recipe with egg beaters, but I think that would work fine. Thanks for visiting!
Reply
Judy Reid
I have just made these. I used 2% milk instead of cream and found it worked just fine. I love how they turned out and will be a welcome addition to my breakfast menus.
I might add chopped tomatoes or red peppers to the next batch I make and see how it turns out.Reply
Charlotte
So glad you liked this recipe. I love the idea of adding veggies!!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
