Save Savory, portable breakfast muffins packed with eggs, cheese, and veggies, these one-pot breakfast casserole muffins are perfect for meal prep and can be enjoyed hot or cold. Great for busy mornings or as a delicious snack any time.
I first made these muffins for a weekend family brunch, hoping to keep everything quick and simple. They were gone in minutes—and everyone asked for seconds for weekday breakfasts!
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
- Prep the Pan:
- 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.
- Portion:
- 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 Whenever we have leftovers, my kids love grabbing these muffins for after-school snacks. They travel perfectly and taste just as good cold!
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 or sausage). For dairy-free, use plant-based milk and cheese. Always double-check ingredient labels.
Nutritional Information
Each muffin (with bacon and cheddar): 130 calories, 9 g fat, 2 g carbohydrates, 9 g protein
Save Enjoy these muffins fresh from the oven or as a make-ahead breakfast all week. Their versatility makes them a reliable family favorite!
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, simply omit bacon or sausage and increase the amount of vegetables such as mushrooms or zucchini to maintain flavor and texture.
- → How do I store and reheat the muffins?
Store in the refrigerator for up to 4 days or freeze up to 2 months. Reheat in a microwave or oven before serving.
- → What cheese works best in this preparation?
Shredded cheddar or Monterey Jack provides a rich, melty texture and complements the savory ingredients well.
- → Can I use dairy-free alternatives?
Yes, use plant-based milk and cheese to accommodate dairy-free diets without compromising taste.
- → What seasoning enhances the flavor most?
Smoked paprika adds a subtle smoky depth that balances salt and pepper and complements the vegetables and cheese.