Start your morning with these easy Breakfast Egg Muffins. They take less than 30 minutes and are simple to prepare ahead of time.
With school starting soon and busy schedules filling evenings with activities and homework, quick and nutritious breakfasts become essential. These Breakfast Egg Muffins are a convenient, protein-packed option you can prepare in under 30 minutes or make the day before for grab-and-go mornings. They combine eggs, cheese, vegetables and bacon for a complete, satisfying meal without the need for toast or biscuits.
The recipe is flexible — the muffins in this version include bacon, but you can easily substitute cooked sausage, omit the meat for a vegetarian version, or add other vegetables your family prefers. Grating cheese from a block gives better flavor and texture, and a splash of milk keeps the muffins tender. Simply whisk the ingredients, pour the mixture into a greased muffin tin, and bake until set. They reheat well, making them ideal for busy weekday mornings.
If you like a little extra cheese on top, sprinkle a pinch before baking or add it after reheating. Serve the muffins with a glass of milk or orange juice and a cup of coffee for an easy balanced breakfast that both kids and adults will enjoy.
ENJOY ~ Meagan
*NOTE: Red River Farms Milk is now sold under the Lucerne Milk label at United Supermarket.
Breakfast Egg Muffins
10-12 muffins
5 minutes
16 minutes
21 minutes
Ingredients
- 7 large eggs
- 2/3 cup milk (2% or your preferred milk)
- 1/4 cup grated Monterey Jack cheese
- 2/3 cup chopped spinach
- 1/3 cup diced red bell pepper
- 3 strips pre-cooked bacon, chopped (or substitute cooked sausage or omit for vegetarian)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
Preheat the oven to 350°F (175°C). Grease a muffin tin or use a nonstick spray.
In a large bowl, whisk the eggs with the milk, salt and pepper until combined. Stir in the grated cheese, chopped spinach, diced bell pepper and chopped bacon.
Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
Bake for 16–17 minutes, or until the muffins are set and a knife inserted comes out clean. Let cool slightly before removing from the tin.
Store leftovers in the refrigerator for up to 3–4 days. Reheat in the microwave for 20–45 seconds or until warmed through.
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Disclosure: This is a sponsored post on behalf of United Supermarkets. All opinions are my own and I appreciate your support for the brands I use and recommend.
