A handheld and tasty breakfast, these Breakfast Egg Muffins are full of cheese, vegetables and meat. The perfect on-the-go morning meal!
A FUN SINGLE SERVING BREAKFAST
Are you or your kids in a rush in the mornings? Do you like quick and easy recipes that you can grab-and-go? Well I have you covered with these Breakfast Egg Muffins! They are full of cheese, veggies and bacon. They are also full of protein so it will help keep you full until lunch. If you need a change-up to your normal breakfast cereal or toast routine, then you have to make this Breakfast Egg Muffin recipe!
FREQUENTLY ASKED QUESTIONS:
Yes they are! So if you are on any of these diets or have to stick to low carbs then these will work.
You can swap out the vegetables to your liking. Some other vegetables that will work are: mushrooms, onions, green bell pepper, etc.
If you are not a fan of cheddar cheese you can absolutely switch it up with Monterey Jack, Colby Jack, Pepper Jack, Mozzarella, Gruyere, Parmesan, etc. Use any of your favorite cheeses in this recipe.
Yes, if you find them bland with just salt and pepper then you can maybe think about adding: basil, oregano, Italian seasoning, red pepper flakes, garlic powder and/or onion powder.
Yep! Do what works for you! I usually make a bunch of bacon on Sundays so that I have it for breakfast during the week and for BLT's and salads. Just make sure that you use enough as called for in this recipe.
These can be stored in an airtight container in the refrigerator where they will keep for up to 3 days. They can also be frozen. Place cooled Breakfast Egg Muffins in a freezer container and they will keep for up to 3 months. To defrost, remove from the freezer and place in the refrigerator until thawed. To reheat you can do this in the microwave in 15 second intervals until heated through (this helps them not become soggy or rubbery.)
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- cheddar cheese
- red bell pepper
- cooked bacon
- salt and pepper
HOW TO MAKE BREAKFAST EGG MUFFINS:
Preheat the oven to 350 degrees and prepare a 12 yield muffin pan with non-stick spray. Set aside. In a large bowl, beat the twelve eggs until light and frothy.
Stir in the shredded cheese, red bell pepper, spinach, bacon, salt and pepper until evenly distributed.
Fill each cup in the prepared baking sheet until the mixture is evenly distributed.
Bake in a preheated oven for 15-20 minutes or until the top is completely set.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Breakfast Egg Muffins
- 12 large eggs
- 1 cup shredded cheddar cheese
- ½ cup red bell pepper, diced
- ½ cup fresh spinach, chopped
- ½ cup cooked bacon, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat the oven to 350 degrees and prepare a 12 yield muffin pan with non-stick spray. Set aside.
- In a large bowl, beat the twelve eggs until light and frothy.
- Stir in the shredded cheese, red bell pepper, spinach, bacon, salt and pepper until evenly distributed.
- Fill each cup in the prepared baking sheet until the mixture is evenly distributed.
- Bake in a preheated oven for 15-20 minutes or until the top is completely set.
- Serve warm.
- These are low carb and keto-friendly.
- Easily double this recipe to serve more people or to save for later.
- These can be frozen, see above on how to do that.
- Other cheese can be used, see suggestions above.
- Use your favorite vegetables.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.