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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
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
- Preheat oven to 375°F.
- Line each cup of the muffin tin with a piece of bacon.
- Put the chopped onion and bell pepper in the bottom of the muffin cups.
- Beat eggs in a medium sized bowl and stir in the cream if using.
- Pour the egg mixture into the cups over the onion and bell pepper.
- Bake about 30 minutes until eggs are set.
- Top with cheese if desired.
Notes
Nutrition
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What is your favorite go-to breakfast recipe?
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I like using parchment paper liners for all muffins. They can be pricy, but I never have to scrap a pan.
Can you omit the meat in this or is that how it doesn’t stick to the muffin tins? Thanks!
The are great! I have 4 children and they all like them. Thanks for posting this recipe.
I have made these in the past with eggs from our pastured chickens. I freeze them and pull them out as needed. However, each time I reheat them they have tons of moisture in them and lots of liquid that drips out of them. Thoughts and/or suggestions on how to fix this problem?
Do you know the calories for this recipe?
We’re adding nutrition data to all the recipes, but I don’t know what the number is right now.
Would these work after being frozen?
Hi! Great recipe for egg muffins you have shared. Do you have any recipe for egg less muffins or any substitute for egg ? Thanks! 🙂
This post has some options: https://wellnessmama.com/37022/egg-substitute-for-baking/
I was wondering how cooked the bacon gets. Is there a need to pre-cook it? This sounds delicious and I can’t wait to try it!
It cooks all the way through in the oven 🙂
A total success with my 16 year old egg hater! Thank you!