If you’re looking for a quick, protein-packed breakfast that’s perfect for busy mornings, look no further than breakfast egg muffins. These mini frittata-style muffins are loaded with eggs, fresh vegetables, cheese, and optional meats, making them a healthy and satisfying choice. Ideal for meal prep, these breakfast egg muffins are versatile, easy to make, and a hit with the whole family.
Why You’ll Love These Breakfast Egg Muffins
- Quick and Convenient: Perfect for on-the-go mornings or a portable breakfast solution.
- Healthy and Nutritious: High in protein and full of wholesome ingredients.
- Customizable: Mix and match your favorite vegetables, cheeses, and proteins.
- Meal Prep Friendly: Make a batch and enjoy them throughout the week.
- Kid-Friendly: Their small size and familiar flavors make them a hit with kids.
Ingredients for Breakfast Egg Muffins
(Tip: Find the full list of ingredients and measurements in the recipe card below.)
- 8 large eggs
- 1/3 cup milk (whole, almond, or any preferred milk)
- Salt and pepper (to taste)
- 1/2 cup bell peppers (diced)
- 1/2 cup spinach (chopped)
- 3/4 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup cooked bacon, sausage, or ham (optional)
- Cooking spray or oil (for greasing the muffin tin)
How to Make Breakfast Egg Muffins
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray or oil.
- Prepare the Fillings: Dice the bell peppers, chop the spinach, and cook and crumble your preferred meat (if using). Shred your chosen cheese.
- Whisk the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Assemble the Muffins: Evenly divide the vegetables, cheese, and optional meats among the muffin cups. Pour the egg mixture over the fillings, filling each cup about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Cool and Serve: Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or store for later.
Serving Size and Timing
- Servings: 12 muffins
- Preparation Time: 10 minutes
- Cooking Time: 20-25 minutes
Variations to Try
- Vegetarian: Skip the meat and add extra veggies like mushrooms, zucchini, or tomatoes.
- Cheese Options: Experiment with feta, goat cheese, or pepper jack for a unique twist.
- Spicy Kick: Add diced jalapeños, a splash of hot sauce, or crushed red pepper flakes.
- Herb-Infused: Stir in fresh herbs like parsley, chives, or basil for added freshness.
- Different Proteins: Swap traditional bacon or sausage for turkey, chicken, or plant-based options.
How to Store and Reheat Breakfast Egg Muffins
- Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
- Freeze: Wrap each muffin individually and freeze in a freezer-safe bag for up to 2 months.
- Reheat: Microwave for 30-60 seconds or warm in the oven at 350°F (175°C) for 5-10 minutes.
FAQs About Breakfast Egg Muffins
Can I use egg whites instead of whole eggs?
Yes! Substitute whole eggs with egg whites or a combination of both for a lighter version.
How do I prevent the muffins from sticking?
Grease your muffin tin thoroughly or use silicone muffin liners for easy removal.
Can I add potatoes to the recipe?
Absolutely! Pre-cooked diced potatoes or hash browns make a hearty addition.
Are these good for meal prep?
Yes! Breakfast egg muffins are a great make-ahead option that reheats beautifully.
Can I make these dairy-free?
Yes, simply use a non-dairy milk alternative and skip the cheese or use dairy-free cheese.
How do I know when the muffins are done?
The muffins are ready when the tops are set and no longer jiggle when gently shaken.
Can I eat these cold?
Yes! They taste great cold or at room temperature, making them perfect for lunchboxes.
Can I double the recipe?
Certainly! Just double the ingredients and use two muffin tins for a larger batch.
Can I serve these for brunch?
Absolutely! Arrange them on a platter with fresh fruit and pastries for a stunning brunch spread.
More hight-protein breakfast recipes
Conclusion
Breakfast egg muffins are the perfect combination of convenience, nutrition, and flavor. Whether you’re making them for a quick weekday breakfast, meal prepping for the week, or serving them at a leisurely brunch, these versatile muffins are sure to be a hit. Customize them with your favorite ingredients, and enjoy a delicious, protein-packed start to your day!
Easy and Delicious Breakfast Egg Muffins Recipe
Ingredients
- 8 large eggs
- 1/3 cup milk (whole, almond, or any preferred milk)
- Salt and pepper (to taste)
- 1/2 cup bell peppers (diced)
- 1/2 cup spinach (chopped)
- 3/4 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup cooked bacon, sausage, or ham (optional)
- Cooking spray or oil (for greasing the muffin tin)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray or oil.
- Prepare the Fillings: Dice the bell peppers, chop the spinach, and cook and crumble your preferred meat (if using). Shred your chosen cheese.
- Whisk the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Assemble the Muffins: Evenly divide the vegetables, cheese, and optional meats among the muffin cups. Pour the egg mixture over the fillings, filling each cup about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Cool and Serve: Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or store for later.
Notes
- These muffins can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat in the microwave or oven before serving.
- Customize with your favorite mix-ins like mushrooms, zucchini, feta cheese, or sun-dried tomatoes.
- For a dairy-free version, omit the cheese and use a plant-based milk alternative.
