Save Savory, portable breakfast muffins packed with eggs, cheese, and veggies are perfect for meal prep. They're budget-friendly and delicious hot or cold.
I first started making these breakfast casserole muffins to simplify weekday breakfasts for my family, and they quickly became a go-to because everyone enjoys customizing theirs.
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
- Grease and prep:
- 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 ingredients:
- Stir in spinach, bell pepper, onion, cooked bacon or sausage (if using), cheese, salt, black pepper, and smoked paprika.
- Portion into tin:
- 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 mix the ingredients, and these muffins are often the first thing gone at a family brunch.
Required Tools
You will need a 12-cup muffin tin, mixing bowl, whisk, knife, cutting board, and oven.
Allergen Information
Contains eggs and dairy. To make dairy-free, use plant-based options. If using bacon or sausage, may contain pork.
Nutritional Information
Each muffin (with bacon and cheddar) provides about 130 calories, 9 g fat, 2 g carbohydrates, and 9 g protein.
Save Enjoy these breakfast casserole muffins straight out of the oven or stash them for grab-and-go mornings!
Recipe Questions
- → Can I make these muffins vegetarian?
Yes, simply omit the bacon or sausage and add extra vegetables like mushrooms or zucchini to maintain flavor and texture.
- → What is the best way to store these muffins?
Refrigerate for up to four days or freeze for up to two months. Reheat in the microwave or oven before serving.
- → Can I use dairy-free alternatives?
Absolutely, substitute whole milk with plant-based milk and use dairy-free cheese to suit dietary needs.
- → How do I prevent muffins from sticking?
Grease the muffin tin well with olive oil or use a nonstick spray to ensure easy removal after baking.
- → Can I add fresh herbs to these muffins?
Yes, fresh herbs like chives or parsley can be added to enhance flavor and freshness.