Save Savory portable breakfast muffins packed with eggs cheese and veggies—perfect for meal prep budget-friendly and delicious hot or cold.
When my family asks for something fast and filling in the morning I whip up these breakfast casserole muffins. They are simple to assemble and everyone loves choosing their favorite mix-ins.
Ingredients
- Eggs: 8 large eggs
- Whole milk: 1/3 cup (or dairy-free alternative)
- Baby spinach: 1 cup chopped
- Red bell pepper: 1/2 cup diced
- Onion: 1/2 cup finely chopped
- Cooked bacon or breakfast sausage (optional): 3/4 cup crumbled (omit for vegetarian)
- Shredded cheddar cheese: 1 cup (or Monterey Jack)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Smoked paprika: 1/4 teaspoon
- Olive oil or nonstick spray: 1 tablespoon (for greasing muffin tin)
Instructions
- Preheat and Grease:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- Make Egg Base:
- 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 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 The best part is watching my kids grab a muffin on their way out the door and knowing they have a nourishing start to the day.
Required Tools
12-cup muffin tin mixing bowl whisk knife cutting board oven
Allergen Information
Contains eggs milk cheese. For dairy-free use plant-based milk and cheese. May contain pork depending on protein choice.
Nutritional Information
Each muffin with bacon and cheddar has about 130 calories 9g fat 2g carbohydrates and 9g protein.
Save Try these breakfast casserole muffins this week for effortless mornings and happy eaters.
Recipe FAQ Section
- → Can I make these muffins vegetarian?
Yes, simply omit the bacon or sausage and add extra vegetables like mushrooms or zucchini for added texture and flavor.
- → How should I store the muffins?
Store 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?
Shredded cheddar or Monterey Jack cheese adds a creamy, melty texture, but you can substitute with your favorite cheese.
- → Can I prepare these muffins ahead of time?
Yes, mix ingredients and bake in advance for quick, grab-and-go breakfasts throughout the week.
- → Are there any suggested seasoning variations?
Try adding fresh herbs like chives or parsley for a fresh flavor boost or adjust spices to your preference.