Save Savory portable breakfast muffins packed with eggs cheese and veggies. Perfect for meal prep budget friendly and delicious hot or cold.
I first made these muffins for a busy week when grabandgo breakfasts were needed. They quickly became a favorite in my family for their ease and taste.
Ingredients
- Eggs: 8 large eggs
- Milk: 1/3 cup whole milk (or dairyfree alternative)
- Spinach: 1 cup baby spinach chopped
- Red bell pepper: 1/2 cup diced
- Onion: 1/2 cup finely chopped
- Bacon or sausage (optional): 3/4 cup cooked crumbled (omit for vegetarian)
- Cheese: 1 cup shredded cheddar cheese (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
- Prepare oven:
- Preheat oven to 350°F (175°C). Grease muffin tin with olive oil or nonstick spray.
- Mix base:
- In a large bowl whisk together eggs and milk until fully combined.
- Combine veggies and protein:
- Stir in spinach bell pepper onion cooked bacon or sausage (if using) cheese salt black pepper and smoked paprika.
- Fill muffin cups:
- Divide mixture evenly among 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 tin 5 minutes run a knife around edges and remove muffins. Serve warm or cool completely for storage.
Save We often made these muffins together on Sunday mornings so everyone could add their favorite fillings. They are a hit with both kids and adults.
Meal Prep & Storage
Store these muffins in the refrigerator up to 4 days or freeze up to 2 months. Reheat in microwave or oven for a quick breakfast.
Allergen & Dietary Info
Contains eggs milk and cheese. Omit bacon or sausage for vegetarian. Use plantbased alternatives for dairyfree.
Nutrition
Each muffin contains about 130 calories 9g fat 2g carbohydrates and 9g protein when made with bacon and cheddar cheese.
Save Enjoy these muffins as an energizing breakfast or snack any time of day. They are perfect for busy mornings.
Recipe FAQs
- → Can these muffins be made vegetarian?
Yes, simply omit the bacon or sausage and add more vegetables like mushrooms or zucchini to keep them flavorful.
- → How should I store leftover muffins?
Store leftover muffins in the refrigerator for up to four days or freeze for up to two months. Reheat in the microwave or oven.
- → What is the best way to grease the muffin tin?
Use olive oil or a nonstick spray to grease the muffin tin well to prevent sticking and ensure easy removal.
- → Can I use dairy-free milk and cheese?
Yes, plant-based milk and cheese alternatives work well for a dairy-free option without compromising flavor.
- → What herbs complement these muffins?
Fresh herbs like chives or parsley add a bright, fresh flavor to enhance the savory muffins.
- → Are these muffins suitable for meal prep?
Absolutely, they’re portable and keep well in the refrigerator or freezer, making them ideal for quick breakfasts or snacks.