Pin It Savory portable breakfast muffins packed with eggs cheese and veggies are perfect for meal prep budgetfriendly and delicious hot or cold.
I first made these muffins for a hectic workweek wanting a filling breakfast I could grab and go. They quickly became a favorite for both busy mornings and lazy weekends.
Ingredients
- Eggs: 8 large
- Milk: 13 cup whole milk (or dairyfree alternative)
- Baby spinach: 1 cup chopped
- Red bell pepper: 12 cup diced
- Onion: 12 cup finely chopped
- Bacon or breakfast sausage: 34 cup cooked crumbled (omit for vegetarian)
- Cheddar cheese: 1 cup shredded (or Monterey Jack)
- Salt: 12 teaspoon
- Black pepper: 14 teaspoon
- Smoked paprika: 14 teaspoon
- Olive oil or nonstick spray: 1 tablespoon (for greasing muffin tin)
Instructions
- Prep oven and pan:
- Preheat oven to 350°F (175°C). Grease a 12cup muffin tin with olive oil or nonstick spray.
- Whisk eggs and milk:
- In a large bowl whisk together eggs and milk until fully combined.
- Add mixins:
- Stir in spinach bell pepper onion cooked bacon or sausage (if using) cheese salt black pepper and smoked paprika.
- Portion mixture:
- Divide the mixture evenly among the 12 muffin cups filling each about 34 full.
- Bake muffins:
- Bake for 2225 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 It My kids love customizing their muffins with their favorite veggies and cheese. We bake a batch together every Sunday so everyone starts the week with a breakfast they helped make.
Nutrition Facts
Each muffin with bacon and cheddar has about 130 calories 9 g fat 2 g carbohydrates and 9 g protein.
Allergen Information
Contains eggs milk cheese. For dairyfree use plantbased milk and cheese. May contain pork if using bacon or sausage.
Variations & Add-Ins
Omit bacon or sausage for vegetarian muffins add mushrooms or zucchini or try swapping cheeses for different flavors.
Pin It Enjoy these versatile muffins fresh out of the oven or stash a few in the freezer for busy mornings. They are perfect for customizing and sharing with the whole family.
Recipe FAQs
- → Can I make these muffins vegetarian?
Yes, simply omit the bacon or sausage and add extra vegetables like mushrooms or zucchini for added flavor and texture.
- → How long can the muffins be stored?
Store in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in an oven or microwave before serving.
- → Can I use dairy-free alternatives for milk and cheese?
Absolutely, plant-based milk and dairy-free shredded cheese work well and keep the muffins suitable for dairy-sensitive diets.
- → What is the best way to prepare the muffins for meal prep?
Bake the muffins, let them cool completely, then store them in an airtight container in the fridge or freezer. Reheat individually as needed.
- → Can fresh herbs be added for extra flavor?
Yes, fresh herbs such as chives, parsley, or dill can be stirred into the batter to enhance the flavor profile.