Pin Recipe Savory, portable breakfast muffins packed with eggs, cheese, and veggies are perfect for meal prep and taste delicious hot or cold. These easy one-pot breakfast casserole muffins are a budget-friendly way to start your day right.
I fell in love with these breakfast casserole muffins during a hectic work week—they kept me fueled and happy every morning. Preparing a batch on Sunday saved time and ensured I always had a tasty breakfast ready.
Ingredients
- Eggs: 8 large
- Whole milk or dairy-free alternative: 1/3 cup
- Baby spinach, chopped: 1 cup
- Red bell pepper, diced: 1/2 cup
- Onion, finely chopped: 1/2 cup
- Cooked bacon or breakfast sausage, crumbled (optional): 3/4 cup (omit for vegetarian)
- Shredded cheddar cheese or Monterey Jack: 1 cup
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Smoked paprika: 1/4 teaspoon
- Olive oil or nonstick spray (for greasing): 1 tablespoon
Instructions
- Preheat:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- Mix Eggs and Milk:
- In a large bowl, whisk together eggs and milk until fully combined.
- Add Veggies, Protein, and Cheese:
- Stir in spinach, bell pepper, onion, cooked bacon or sausage (if using), cheese, salt, black pepper, and smoked paprika.
- Fill Muffin Tin:
- Divide mixture evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 22 to 25 minutes, or until muffins are set and lightly golden.
- Cool and Serve:
- Cool in the tin for 5 minutes, run a knife around the edges, and remove muffins. Serve warm or cool completely for storage.
Pin Recipe My kids love helping mix the fillings, making this recipe a true family affair. We often personalize a few muffins for each person with their favorite veggies or cheese.
Required Tools
Use a 12-cup muffin tin, mixing bowl, whisk, knife, cutting board, and an oven for best results.
Allergen Information
Contains eggs and dairy. For dairy-free muffins, use plant-based alternatives and always check ingredient labels.
Nutritional Information
Each muffin (with bacon and cheddar) provides about 130 calories, 9 grams of fat, 2 grams of carbs, and 9 grams of protein.
Pin Recipe Grab one of these muffins for a nutritious breakfast on the go or enjoy them cold for a quick snack. However you serve them, they'll brighten your morning!
Recipe FAQs
- → Can I make these muffins vegetarian?
Yes, simply omit the bacon or sausage and increase the amount of vegetables like mushrooms or zucchini to maintain flavor and texture.
- → How should I store these muffins?
Store in the refrigerator for up to 4 days or freeze them for up to 2 months. Reheat in the microwave or oven before serving.
- → Are there dairy-free options for these muffins?
Yes, substitute whole milk with plant-based alternatives and use dairy-free cheese to accommodate dietary needs.
- → What is the best way to prevent muffins from sticking to the tin?
Grease the muffin tin with olive oil or use a nonstick spray before filling the cups to ensure easy removal after baking.
- → Can I add fresh herbs to enhance flavor?
Absolutely, herbs like chives or parsley work well and add fresh, bright notes to the muffins.