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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?
Sweet Pepper Steak Salad Recipe
Just made this. Delicious and great for our family who is always on the go. Thank you!
This recipe is awesome, can’t wait to try this. Please can I have me a nitrate free bacon curing recipe.
Nitrate free bacon is hard to come by.
Katie- Keep up the good work
Thanks
I read in the comments that you said these freeze well. Do I just wait for them to cool then put them in the freezer? Then would I just thaw and reheat in the oven?
I’ve made these countless times, and we love them.:-)
Thanks for your reply.
That’s what I do 🙂
I highly recommend adding spinach or kale, along with red bell pepper, for more color, nutrients & flavor. 🙂
If avoiding the bacon, perhaps a salty fish might even work well, place of the meat? It would be a way healthier alternative than deli meats. I’m thinking salmon, sardines or anchovies? (I like them all, but I know that may sound horrible to some!) Maybe even smoked salmon…MMMM!!!
Hi Katie!
These are such a great idea and perfect for a large family. I just made them and I have two questions since I am seriously handicapped in the kitchen. First, my bacon does not seemed cooked, well it doesn’t seem crispy. Second, my eggs spilled over during cooking on about half of the muffins. What size muffin tin did you use? I am thinking about getting the pampered chef stoneware muffin pan to help clean up as the eggs did not come out easy for me. I am not ready to give up on this one, so any advise would be appreciated! Thanks again, your recipes are great!
What can I use in place of bacon as I can’t have it for religious purpose.
I would appreciate if you can suggest something asi really would love to try it for the kids.
Thanks
Sofia
You could use turkey or chicken deli slices, or turkey bacon if you want a more “authentic” taste. Make sure you add a little more salt, though. Bacon is salty and it helps the flavor.
I made these without bacon and they turned out great. I used a nonstick pan and I sprayed oil in each cup.
I loaded each one with lots of veggies. It’s sooo good 🙂
These look really good, do you start with uncooked bacon? Also what’s the best way to reheat?
Hi, Wellness Mama
What muffin pan are you using? Maybe you could provide a link – I don’t seem to find a healthy one.
Thank you
How long can u store these in the fridge?
Thanks
They’ve never lasted more than a couple of days at our house but I’d think up to a few days.
My whole family loves these! If anyone is having issues with the eggs sticking to the muffin tin, here’s what i tried and it reduced the cleanup time: cut off 1/4 to 1/3 off of the bacon slices, place short cut piece at bottom of each cup. Line the rest of the cup with the bacon around the sides, cook in oven until fat is melting, then add veggies and egg mixture. Hope this helps!
This did help me! BUT the bacon on the sides curled up and made them hard to fill. I think next time I’ll try to bake the pans with the small slices of bacon in the bottom, THEN add the bacon to the sides and fill the cups with egg/veggies.
This is a great easy recipe! I cooked mine for 20 minutes and they were over cooked. I would suggest checking them at 17 minutes:-)