Breakfast Egg Muffins Recipe

Breakfast Egg Muffins Recipe

I feel like breakfast is the toughest meal of the day, especially if I don’t plan ahead. Not only are the kids awake and immediately hungry, but we usually have more going on in the morning with school, jujutsu, or other activities, so things are more rushed as well.

Breakfast Egg Muffins Recipe:

One of my favorite make-ahead breakfasts is this simple breakfast egg muffins recipe (not a thing like Egg McMuffins!). These are portable and packed with protein.

I make a batch of 24 or even 36 ahead so I have enough for several days and can warm them up in the oven for a few minutes while I hop in the shower in the morning. In fact, these are so easy that often my 8-year old can warm them up while I pack the car or get ready for school.

I usually add onions and cheese to these because that is our family favorite, but you could also add peppers, spinach, or other vegetables and omit the cheese if you are dairy free.

I’ve also made these by pressing pastured organic sausage into muffin cups and baking for a few minutes before adding the eggs, making a scrambled scotch eggs of sort.

If you have the time and desire, these are excellent topped with a dash of raw sour cream or some hot sauce, but they are excellent on their own as well … however you make these, give them a try! Your morning schedule will thank you!

Breakfast Egg Muffins Recipe

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Breakfast Egg Muffins Recipe

Prep

Cook

Total

Yield 4 -6

Easy breakfast muffins baked in bacon cups for a protein packed and delicious meal anytime.

Ingredients

  • 12 pieces of nitrate free bacon
  • ½ medium onion, finely chopped
  • ½ bell pepper, finely chopped
  • 10 eggs
  • 2 TBSP milk or cream (optional)
  • ¼ cup cheese (optional)

Instructions

  1. Preheat oven to 375°F.
  2. Line each cup of the muffin tin with a piece of bacon.
  3. Put the chopped onion and bell pepper in the bottom of the muffin cups.
  4. Beat eggs in a medium sized bowl and stir in the cream if using.
  5. Pour the egg mixture into the cups over the onion and bell pepper.
  6. Bake about 30 minutes until eggs are set.
  7. Top with cheese if desired.

Notes

These egg cups can be wrapped in foil and easily reheated on-the-go.

Courses Breakfast

Nutrition Facts

Serving Size 1 breakfast cup

Amount Per Serving

Calories 169

% Daily Value

Total Fat 12.4 g

19%

Saturated Fat 4.3 g

22%

Cholesterol 160 mg

53%

Sodium 505 mg

21%

Total Carbohydrates 1.5 g

1%

Dietary Fiber 0.3 g

1%

Sugars 0.7 g

Protein 12.4 g

25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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What is your favorite go-to breakfast recipe?

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