Save Savory, portable breakfast muffins packed with eggs, cheese, and veggies are perfect for meal prep, budget-friendly, and delicious hot or cold. Enjoy them any time of day as a satisfying breakfast or snack.
I whipped up these breakfast casserole muffins for my family on a busy weekend morning and they disappeared in record time. They’ve become my go-to when I want something substantial and tasty without a lot of fuss.
Ingredients
- Large eggs: Use 8 for a fluffy base.
- Whole milk (or dairy-free alternative): Adds richness and moisture to the muffins.
- Baby spinach (chopped): 1 cup gives nutrients and color.
- Red bell pepper (diced): 1/2 cup for flavor and crunch.
- Onion (finely chopped): 1/2 cup for sweet savoriness.
- Cooked bacon or breakfast sausage (crumbled, optional): 3/4 cup for protein, or omit for vegetarian.
- Shredded cheddar cheese (or Monterey Jack): 1 cup provides melty goodness.
- Salt: 1/2 teaspoon enhances all flavors.
- Black pepper: 1/4 teaspoon for subtle heat.
- Smoked paprika: 1/4 teaspoon adds a hint of smokiness.
- Olive oil or nonstick spray: 1 tablespoon, for greasing the muffin tin and easy removal.
Instructions
- Prepare the oven and pan:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- Mix the base:
- In a large bowl, whisk together the eggs and milk until fully combined.
- Add vegetables and fillings:
- Stir in the spinach, bell pepper, onion, cooked bacon or sausage (if using), cheese, salt, black pepper, and smoked paprika.
- Divide mixture:
- Evenly spoon the mixture into the prepared muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 22–25 minutes until set and lightly golden.
- Cool and serve:
- Cool in the tin for 5 minutes, then run a knife around each muffin and remove. Serve warm or allow to cool completely for storage.
Save My kids love helping me whisk the eggs and add their favorite veggies, making these muffins a fun family kitchen activity. They're always excited to pack the leftovers in their lunchboxes.
Required Tools
You’ll need a 12-cup muffin tin, a mixing bowl, whisk, knife, cutting board, and an oven to prepare these muffins.
Allergen Information
Contains eggs, milk, and cheese. Pork may be present if using bacon or sausage. Use plant-based milk and cheese for a dairy-free option and always check ingredient labels.
Nutritional Information
Each muffin with bacon and cheddar is about 130 calories, 9 g fat, 2 g carbohydrates, and 9 g protein.
Save Enjoy these breakfast casserole muffins fresh from the oven or pack them for a nutritious snack. They’re sure to become a staple in your weekly meal prep!
Recipe FAQs
- → Can I make these muffins vegetarian?
Yes, simply omit the bacon or sausage and consider adding additional vegetables like mushrooms or zucchini for extra flavor.
- → Are these muffins suitable for meal prep?
Absolutely, they store well in the refrigerator for up to 4 days and can be frozen for 2 months for convenient reheating.
- → Can I use dairy-free milk and cheese?
Yes, plant-based milk and cheese alternatives can be used to accommodate dairy-free preferences.
- → What tools are needed to prepare these muffins?
You’ll need a 12-cup muffin tin, mixing bowl, whisk, knife, cutting board, and an oven.
- → How do I ensure the muffins are fully cooked?
Bake at 350°F (175°C) for 22–25 minutes until muffins are set and lightly golden on top.