Save Savory, portable breakfast muffins packed with eggs, cheese, and veggies—perfect for meal prep, budget-friendly, and delicious hot or cold.
When busy weekdays hit, these breakfast muffins are my secret weapon for keeping everyone well-fed and happy. I've made them countless times, tweaking ingredients based on what's on hand—and every batch disappears fast!
Ingredients
- Base: 8 large eggs, 1/3 cup whole milk (or dairy-free alternative)
- Vegetables: 1 cup baby spinach chopped, 1/2 cup red bell pepper diced, 1/2 cup onion finely chopped
- Protein (optional): 3/4 cup cooked bacon or breakfast sausage crumbled (omit for vegetarian)
- Cheese: 1 cup shredded cheddar cheese (or Monterey Jack)
- Seasonings: 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika
- Oils: 1 tablespoon olive oil or nonstick spray (for greasing muffin tin)
Instructions
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- Mix Eggs and Milk:
- In a large bowl, whisk together eggs and milk until fully combined.
- Add Fillings:
- Stir in spinach, bell pepper, onion, cooked bacon or sausage (if using), cheese, salt, black pepper, and smoked paprika.
- Fill Tin:
- Divide mixture evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 22 to 25 minutes, or until muffins are set and lightly golden.
- Cool and Serve:
- Cool in the tin for 5 minutes, then run a knife around the edges and remove muffins. Serve warm or allow to cool completely for storage.
Save This recipe is a lifesaver for weekend brunches with the family. Everyone loves their own little muffin, and I love that clean-up takes less than 10 minutes.
Required Tools
You only need a standard 12-cup muffin tin, mixing bowl, whisk, knife and cutting board, plus your oven—simple and fuss-free.
Allergen Information
Contains eggs and dairy. For dairy-free, swap for plant-based alternatives and always check packaged ingredient labels carefully.
Nutritional Information
Each muffin with bacon and cheddar has about 130 calories, 9 g total fat, 2 g carbohydrates, and 9 g protein.
Save Try a batch this weekend—you'll love how easy, tasty, and versatile these muffins are!
Recipe Questions
- → Can I make these muffins vegetarian?
Yes, simply omit the bacon or sausage and add extra veggies like mushrooms or zucchini to keep the flavor and texture balanced.
- → How do I store and reheat the muffins?
Refrigerate for up to 4 days or freeze for 2 months. Reheat in the microwave or oven for best results.
- → What cheese works best in this casserole?
Cheddar or Monterey Jack cheeses provide a creamy, melty texture and rich flavor for these muffins.
- → Can I substitute dairy-free alternatives?
Yes, use plant-based milk and non-dairy cheese to make a dairy-free version without compromising taste.
- → What is the ideal cooking temperature and time?
Bake at 350°F (175°C) for 22 to 25 minutes until muffins are set and lightly golden on top.