Save Savory portable breakfast muffins packed with eggs cheese and veggies are perfect for meal prep budget-friendly and delicious whether hot or cold. Easy to whip up these muffins make busy mornings smoother and can suit a variety of diets.
When my family started busy school mornings I needed a grab-and-go breakfast. These casserole muffins became our favorite–they're a breeze to prepare and everyone loves switching up the fillings.
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 and grease:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin using olive oil or nonstick spray.
- Mix eggs and milk:
- In a large bowl whisk together eggs and milk until smooth.
- Add ingredients:
- Stir in spinach bell pepper onion cooked bacon or sausage (if using) cheese salt black pepper and smoked paprika.
- Divide batter:
- Evenly portion mixture into muffin cups filling each about 3/4 full.
- Bake:
- Bake for 22 to 25 minutes until muffins are set and lightly golden.
- Cool and serve:
- Let muffins cool in tin for 5 minutes then run a knife around edges and remove. Serve warm or cool completely to store.
Save Meal prep became fun after my kids started asking for these muffins weekly. Sitting together before heading out we'd pick our favorite fillings and make a batch for everyone.
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; for dairy-free use plant-based milk and cheese always check ingredient labels
Nutritional Information
Per muffin with bacon and cheddar: 130 calories 9g fat 2g carbohydrates 9g protein
Save Enjoy these muffins warm from the oven or chill for tasty results all week. They're a simple way to keep breakfast fresh and satisfying.
Recipe FAQs
- → Can I make these muffins vegetarian?
Yes, simply omit the cooked bacon or sausage and increase the amount of vegetables like mushrooms or zucchini for added texture and flavor.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave or oven before serving.
- → What type of cheese works best?
Cheddar or Monterey Jack provide a melty, flavorful addition, but feel free to use your preferred shredded cheese.
- → Can I use dairy-free milk and cheese?
Yes, plant-based milk and dairy-free cheese alternatives work well for those avoiding dairy.
- → Is there a recommended seasoning blend?
Salt, black pepper, and smoked paprika balance the flavors beautifully while enhancing the savory elements.