Save Savory, portable breakfast muffins packed with eggs, cheese, and veggies are a delicious way to start your morning. These casserole muffins are perfect for meal prep, budget-friendly, and taste delicious hot or cold.
I began making these for busy school mornings. They quickly became a favorite in my house because they can be made ahead and everyone can grab one on the run.
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)
Instructions
- Preheat & Prep:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- Mix Base:
- 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 & Remove:
- 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 Our family loves packing these in lunchboxes or bringing them on weekend trips. They disappear quickly at brunches and potlucks.
Required Tools
12-cup muffin tin, mixing bowl, whisk, knife and cutting board, oven
Allergen Information
Contains eggs, milk (dairy), cheese (dairy). May contain pork if using bacon/sausage. For dairy-free versions, use plant-based milk and cheese. Always 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 Enjoy these breakfast casserole muffins warm out of the oven, or save a batch for healthy meals all week.
Kitchen Tips & 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 do I store the muffins for later use?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in a microwave or oven before serving.
- → What type of cheese works best in these muffins?
Shredded cheddar or Monterey Jack cheese melt beautifully and complement the savory ingredients well, but feel free to use your favorite cheese.
- → Can I substitute the milk with a dairy-free option?
Absolutely, use plant-based milk alternatives such as almond or oat milk to keep it dairy-free without sacrificing texture.
- → What temperature and time should I bake the muffins?
Preheat the oven to 350°F (175°C) and bake for 22 to 25 minutes until the muffins are set and lightly golden on top.