Breakfast Egg Muffins

Breakfast egg muffins are a healthy grab-and-go breakfast, midday snack, or late night bite. You can master this dish with a few simple ingredients and step-by-step directions.

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All about Breakfast Egg Muffins

Breakfast egg muffins are an easy way to start your day. You can make them ahead of time and reheat them in the morning. They are loaded with protein and veggies so you get plenty of nutrients. The eggs and cheese provide protein, and the veggies provide vitamins, minerals, and other nutrients. And they are filling so you will stay satisfied until your next meal or snack. Whip up a batch and enjoy them all week.

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Ingredients You’ll Need for this Recipe

  • Eggs
  • Bacon bits
  • Red onion
  • Red bell pepper
  • Green Italian pepper or green bell pepper
  • Mozzarella cheese
  • Salt
  • Dried oregano
  • Garlic powder
  • Black pepper
  • Olive oil

How to Make Breakfast Egg Muffins

  1. Preheat the oven to 395 degrees F.
  2. Finely chop the onion, red bell pepper, and green pepper.
  3. Crack and whisk all the eggs in a big bowl.
  4. Add the salt, black pepper, dried oregano, and garlic powder to the eggs and mix well.
  5. Mix the chopped veggies, bacon bits, and 1 cup of the mozzarella cheese into the egg mixture.
  6. Brush or spray the muffin tin with the olive oil.
  7. Divide the egg mixture between the muffin cups. Sprinkle with the remaining 1 cup of mozzarella cheese.
  8. Bake at 395 degrees F for 20 minutes.

Tips and Variations for these Muffins

When making breakfast egg muffins, there are a few tips to keep in mind to ensure the best results:

  • Use fresh eggs and veggies for maximum flavor.
  • Make sure you don’t overfill the muffin cups. They can run over and make a mess.
  • Try making this recipe with your children. It’s easy enough to get them started cooking.
  • Add or substitute cooked sausage, shredded chicken, or ham cubes to the bacon bits.
  • If you are short on time, use pre-cooked sausage or bacon pieces.
  • Add or substitute mushrooms, spinach, sun-dried tomatoes, or other vegetables.
  • Add cooked quinoa and crumbled feta to give your egg muffins extra texture and flavor.
  • For a Mexican twist on this dish, try adding diced tomatoes or jalapeno peppers to your mix.
  • Substitute any type of cheese you like for the mozzarella cheese.
  • Sprinkle with fresh chives or parsley or top with avocado slices after cooking.
  • Use chopped spinach, feta cheese, and kalamata olives to make Greek egg muffins.
  • Substitute broccoli and cheddar cheese for broccoli-cheddar egg muffins.
  • Create southwest egg muffins with corn, black beans, salsa, and Monterey Jack cheese.

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Breakfast Egg Muffins FAQs

Are these egg muffins gluten free?

Yes, these breakfast egg muffins are gluten free. You can enjoy them without worrying about any adverse effects from gluten. This is great news for those with celiac disease or a gluten sensitivity.

Are these egg muffins good for meal prepping?

Yes, these breakfast egg muffins are the perfect way to plan ahead for a week’s worth of breakfasts or snacks. You can make them in bulk once, store them in the fridge or freezer, and have a delicious breakfast ready to go each morning.

How do I store leftovers of these breakfast egg muffins?

Once cooked and at room temperature, you can store them in a sealed container in the fridge for up to 5 days.

Can I freeze these egg muffins?

Yes, you can freeze the egg muffins. Wait for them to cool then place them in a freezer-safe container or bag. When you are ready to enjoy the egg muffins, heat them in the microwave until heated through.

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Author: Lindsay Delk

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