Save Savory, portable breakfast muffins packed with eggs, cheese, and veggies—perfect for meal prep, budget-friendly, and delicious hot or cold.
I first started making these breakfast casserole muffins when my family needed something quick and nourishing for early school days. Everyone enjoys picking their favorite mix-ins, and I love that lunchboxes stay mess-free.
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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)
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Instructions
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- Whisk Eggs & Milk:
- 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.
- Divide & Fill:
- 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 & 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 Weekends often mean everyone gathers in the kitchen to fill and bake their own breakfast muffin, creating a new flavor for each person. It's a fun and tasty way to start the day together.
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Required Tools
12-cup muffin tin, mixing bowl, whisk, knife and cutting board, oven
Allergen Information
Contains: Eggs, milk, cheese. May contain: pork (if using bacon/sausage). For dairy-free: use plant-based milk and cheese. Always check ingredient labels.
Nutritional Information
Calories: 130, Total fat: 9 g, Carbohydrates: 2 g, Protein: 9 g per muffin (with bacon and cheddar)
Save 
Breakfast casserole muffins are a simple, reliable go-to for any morning. Try a batch this weekend and enjoy stress-free mornings ahead.
Recipe FAQs
- → Can I make these muffins vegetarian?
Yes, simply omit the bacon or sausage and add extra veggies like mushrooms or zucchini to keep them flavorful.
- → What dairy-free alternatives can I use?
Use plant-based milk options such as almond or oat milk and substitute cheddar with vegan cheese varieties to make a dairy-free version.
- → How should I store the muffins?
Refrigerate muffins for up to 4 days or freeze for up to 2 months. Reheat in the microwave or oven before serving.
- → Can I add fresh herbs?
Absolutely. Adding fresh herbs like chives or parsley enhances the flavor and adds freshness.
- → What is the best way to ensure muffins don’t stick?
Grease the muffin tin well using olive oil or a nonstick spray before adding the batter to prevent sticking.
