Pin Savory, portable breakfast muffins packed with eggs, cheese, and veggies: perfect for meal prep, budget-friendly, and delicious hot or cold.
I first made these muffins for a busy weekday and they quickly became a favorite in our morning routine. They're simple, quick, and everyone loves grabbing one fresh out of the oven.
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
- Prepare muffin tin:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- Mix base:
- 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.
- Divide mixture:
- Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 22–25 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.
Pin My kids love helping to add their favorite vegetables, and it's become a fun family breakfast project on weekends.
Required Tools
You'll need a 12-cup muffin tin, mixing bowl, whisk, knife and cutting board, and an oven to prepare this recipe.
Allergen Information
Contains eggs and dairy. For dairy-free, use plant-based milk and cheese: always double-check labels if using processed foods.
Nutritional Information
Each muffin with bacon and cheddar offers about 130 calories, 9g fat, 2g carbs, and 9g protein.
Pin Serve these breakfast muffins warm or at room temperature: they make mornings so much smoother and tastier.
Recipe Q&A
- → Can these muffins be made vegetarian?
Absolutely, omit the cooked bacon or sausage and increase vegetables like mushrooms or zucchini for a vegetarian option.
- → How should I store leftover muffins?
Refrigerate muffins for up to 4 days or freeze up to 2 months. Reheat gently in a microwave or oven before serving.
- → What is the best way to ensure muffins don’t stick?
Grease the muffin tin well with olive oil or use a nonstick spray to help muffins release easily after baking.
- → Can I substitute the cheese for a dairy-free alternative?
Yes, use plant-based cheese and milk alternatives to accommodate dairy-free dietary needs without sacrificing flavor.
- → Are these muffins suitable for meal prepping?
Yes, these portable muffins are perfect for meal prep, providing a quick and nutritious breakfast option ready to grab and go.
