Save to Pinterest Savory, portable breakfast muffins packed with eggs, cheese, and veggies are perfect for meal prep, budget-friendly, and delicious hot or cold. These muffins make busy mornings easier and are simple to customize for any eater.
I started making these breakfast casserole muffins when I wanted a make-ahead option for school mornings. They quickly became a staple because everyone can grab one and go, whether they want veggies, extra cheese, or even just a plain egg muffin.
Ingredients
- 8 large eggs: The base for fluffy muffins.
- 1/3 cup whole milk (or dairy-free alternative): Adds richness and helps bind ingredients.
- 1 cup baby spinach, chopped: Adds color and nutrients.
- 1/2 cup red bell pepper, diced: For crunch and freshness.
- 1/2 cup onion, finely chopped: For savory flavor.
- 3/4 cup cooked bacon or breakfast sausage, crumbled (omit for vegetarian): Optional protein boost.
- 1 cup shredded cheddar cheese (or Monterey Jack): Melts beautifully for tasty muffins.
- 1/2 teaspoon salt: Basic seasoning.
- 1/4 teaspoon black pepper: Light spice.
- 1/4 teaspoon smoked paprika: Subtle smoky flavor.
- 1 tablespoon olive oil or nonstick spray (for greasing muffin tin): Prevents sticking.
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- Prep egg mixture:
- In a large bowl, whisk together eggs and milk until fully combined.
- Add vegetables and protein:
- 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 muffins:
- 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 family loves having these muffins ready for busy mornings. We sometimes pack them along for weekend road trips or quick school lunches, and they're always a hit.
Required Tools
12-cup muffin tin, mixing bowl, whisk, knife and cutting board, oven
Allergen Information
Contains eggs and dairy. To make dairy-free, swap in plant-based milk and cheese. Double-check labels for processed ingredients.
Nutritional Information
Per muffin with bacon and cheddar: 130 calories, 9 g total fat, 2 g carbohydrates, 9 g protein.
Save to Pinterest These breakfast casserole muffins are an easy solution for meal prep and make mornings feel extra special without any stress.
Common Recipe Questions
- → Can I make these muffins vegetarian?
Yes, omit the bacon or sausage and consider adding additional vegetables like mushrooms or zucchini to maintain flavor and texture.
- → How should I store the muffins?
Store muffins in an airtight container in the refrigerator for up to four days or freeze them for up to two months.
- → Can I use dairy-free alternatives?
Absolutely. Substitute whole milk with plant-based milk and use dairy-free cheese to make a dairy-free version.
- → What cooking tools do I need?
You'll need a 12-cup muffin tin, mixing bowl, whisk, knife, cutting board, and an oven for baking.
- → Are these muffins suitable for meal prep?
Yes, their portable size and easy storage make them perfect for preparing in advance and enjoying throughout the week.