Save Savory, portable breakfast muffins packed with eggs, cheese, and veggies, these one-pot breakfast casserole muffins are perfect for meal prep. They are budget-friendly and delicious hot or cold.
I first made these muffins for a busy workweek, and they quickly became my family's favorite grab-and-go breakfast. With so many ways to customize, everyone gets exactly what they want.
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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:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- Mix:
- In a large bowl, whisk together eggs and milk until fully combined.
- Add Ingredients:
- 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.
- Finish:
- 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 Making these together on Sunday mornings turns breakfast prep into a fun family time. The kids enjoy choosing their own add-ins and helping to fill the muffin cups.
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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, use plant-based milk and cheese. Always check ingredient labels.
Nutritional Information
Per muffin (with bacon and cheddar): 130 calories, 9 g total fat, 2 g carbohydrates, 9 g protein
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Enjoy these breakfast casserole muffins warm, or pack them in lunchboxes for a satisfying meal anytime. Their versatility and easy prep make them a weekly staple.
Recipe FAQs
- → Can I make these muffins vegetarian?
Yes, simply omit bacon or sausage and increase the vegetables like mushrooms or zucchini for added flavor and texture.
- → How do I store these casserole muffins?
Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in the microwave or oven before serving.
- → What types of cheese work best?
Shredded cheddar cheese or Monterey Jack are ideal for melting and adding richness, but other cheeses can be used based on preference.
- → Can I prepare these muffins ahead of time?
Yes, they are perfect for meal prep. Simply bake and store, then enjoy warm or cold as convenient.
- → Are there dairy-free options available?
Absolutely. Substitute whole milk with plant-based alternatives and use dairy-free cheese to accommodate dietary needs.
