Save Savory, portable breakfast muffins packed with eggs, cheese, and veggies are perfect for meal prep, budget-friendly, and delicious hot or cold. These muffins are easy to customize for different diets and are a satisfying start to any morning.
I first made these breakfast muffins for a weekend brunch, hoping for something simple that everyone could enjoy. They were a hit with my family because each person could add their favorite vegetables or protein.
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 Wet Ingredients:
- 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 Muffin Cups:
- 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.
Save My kids love helping to fill the muffin tins, and these muffins have become our go-to grab-and-go breakfast for busy weekdays or fun family road trips.
Required Tools
12-cup muffin tin, mixing bowl, whisk, knife and cutting board, oven
Allergen Information
Contains eggs, milk, cheese. May contain pork (if using bacon/sausage). Use plant-based substitutes as needed and always check processed ingredient labels.
Nutritional Information
Per muffin (with bacon and cheddar): 130 calories, 9 g total fat, 2 g carbohydrates, 9 g protein
Save These breakfast casserole muffins make mornings delicious and stress-free. Make a batch ahead and enjoy a wholesome meal anytime.
Recipe Guide
- → Can I make these muffins vegetarian?
Yes, simply omit bacon or sausage and add more vegetables like mushrooms or zucchini for a flavorful vegetarian option.
- → How long do these muffins keep fresh?
They stay fresh in the refrigerator for up to 4 days and can be frozen for up to 2 months.
- → What is the best way to reheat the muffins?
Reheat them in the microwave or oven until warmed through to retain their texture and flavor.
- → Can I use dairy-free alternatives?
Yes, substitute whole milk with plant-based milk and use dairy-free cheese to accommodate dietary preferences.
- → What spices complement these muffins?
Smoked paprika, black pepper, and salt enhance the savory flavors and provide a mild smoky warmth.
- → Can leftover vegetables be used in this dish?
Absolutely, leftover roasted or fresh vegetables like spinach, peppers, or onions add great texture and taste.