Savory Breakfast Casserole Muffins

Savory, portable breakfast muffins packed with eggs, cheese, and veggies—perfect for meal prep, budget-friendly, and delicious hot or cold.

I started making these breakfast casserole muffins on weekends to save time during busy mornings. They instantly became a hit with our family and now they

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

Prepare Tin:

Preheat oven to 350°F (175°C). Coat a 12-cup muffin tin with olive oil or nonstick spray.

Mix Base:

In a large bowl, whisk eggs and milk until blended.

Add Fillings:

Stir in spinach, bell pepper, onion, bacon or sausage (if using), cheese, salt, black pepper, and smoked paprika.

Fill Muffin Cups:

Divide mixture evenly among muffin cups, filling each about 3/4 full.

Bake:

Bake for 22 to 25 minutes or until muffins are set and lightly golden.

Cool & Serve:

Let cool for 5 minutes. Run a knife around edges, remove muffins, and serve warm or cool for storage.

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We love packing these muffins for on-the-go breakfasts, especially when visiting grandparents or heading out for soccer games early in the morning. Their portability really saves us time and clean-up.

Required Tools

12-cup muffin tin, mixing bowl, whisk, knife, 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 alternatives and read ingredient labels.

Nutritional Information

Calories: 130, Total Fat: 9 g, Carbohydrates: 2 g, Protein: 9 g (per muffin, made with bacon and cheddar)

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These muffins are perfect to enjoy straight from the oven or to grab for a cheerful breakfast on the go. Keep a batch ready for easy, nutritious mornings.

Recipe Questions & Answers

→ Can I make these casserole muffins dairy-free?

Yes, substitute whole milk with a plant-based alternative and use dairy-free cheese to keep them dairy-free without sacrificing flavor.

→ How do I store the muffins for best freshness?

Store muffins in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave or oven before serving.

→ Can I prepare these muffins ahead of time?

Absolutely. These muffins are perfect for meal prep. Prepare and bake them in advance, then cool and store for easy mornings.

→ What vegetables work best in these muffins?

Spinach, bell peppers, and onions add fresh flavor and texture; you can also add mushrooms or zucchini for variety.

→ Is it possible to make these muffins vegetarian?

Omit the bacon or sausage and increase the amount of vegetables to keep muffins vegetarian-friendly without losing richness.