Save to Pinterest Savory, portable breakfast muffins packed with eggs, cheese, and veggies are perfect for any busy morning. These one-pot breakfast casserole muffins come together quickly, save time and money, and taste delicious whether enjoyed hot or cold.
I first started making these breakfast muffins to streamline hectic mornings and reduce food waste by using up leftover veggies and cheese. They quickly became a favorite in our family due to their simplicity and delicious flavor.
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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)
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Instructions
- Prep the Pan:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- Whisk Eggs and Milk:
- 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 to Pinterest My kids love grabbing one of these muffins on busy school mornings before heading out the door. It's become a comfort food tradition in our home.
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Required Tools
You only need a 12-cup muffin tin, mixing bowl, whisk, knife, cutting board, and oven to prepare this simple breakfast.
Allergen Information
Contains eggs and dairy. For dairy-free: use plant-based milk and cheese. May include pork if bacon or sausage is used. Always check labels for processed items.
Nutritional Information
Each muffin (with bacon and cheddar) has approximately: 130 calories, 9 g fat, 2 g carbs, and 9 g protein.
Save to Pinterest 
Make a batch of these muffins for grab-and-go breakfasts throughout the week. Enjoy warm or cold for a convenient start to your day.
Recipe Questions & Answers
- → Can I make these muffins vegetarian?
Yes, simply omit the bacon or sausage and add extra vegetables like mushrooms or zucchini for added flavor and texture.
- → How should I store the muffins?
Store them in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave or oven before serving.
- → What alternatives exist for dairy ingredients?
Use plant-based milk and cheese substitutes to make these muffins dairy-free while maintaining savory taste.
- → Can I prepare these muffins ahead of time?
Absolutely, these muffins are great for meal prep and can be baked in advance to enjoy throughout the week.
- → What type of muffin tin is recommended?
A 12-cup muffin tin works best to ensure even baking and proper portion size.
- → Are there tips for enhancing flavor?
Adding fresh herbs like chives or parsley can elevate the flavor and freshness of the muffins.
