Best Ever Breakfast Egg Muffins — A protein-packed, savory breakfast that’s perfect for busy mornings! These muffins combine fluffy eggs, crispy bacon, spicy jalapeños, and melted cheese for a delicious, portable meal. Easy to customize and meal-prep friendly, they’re a healthier alternative to traditional carb-heavy muffins.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6 muffins
- Difficulty Level: Easy
Nutrition Information (per muffin)
- Calories: ~180
- Protein: 12g
- Carbohydrates: 2g
- Fat: 14g
- Fiber: 0g
- Sugar: 1g
- Sodium: 300mg
Why Make These Breakfast Egg Muffins?
These muffins are the ultimate grab-and-go breakfast—high in protein, low in carbs, and endlessly customizable. Perfect for meal prep, they keep well in the fridge or freezer and reheat in minutes. The combination of eggs, bacon, cheese, and jalapeños delivers a satisfying, savory flavor that beats any store-bought breakfast.
How to Make Breakfast Egg Muffins
Ingredients:
- 6 large eggs
- ¼ cup Greek yogurt (for extra fluffiness)
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- 4 slices cooked bacon, chopped
- 1 jalapeño, finely diced (remove seeds for less heat)
- 2 green onions, sliced
- Salt & pepper to taste
- Optional add-ins: spinach, diced bell peppers, mushrooms, or sausage
Directions:
Step 1: Prep & Preheat
- Preheat oven to 350°F (175°C).
- Lightly grease a silicone muffin pan (or use liners in a metal pan).
Step 2: Mix Ingredients
- In a bowl, whisk eggs, Greek yogurt, salt, and pepper until smooth.
- Fold in cheese, bacon, jalapeño, and green onions.
Step 3: Fill & Bake
- Pour mixture into muffin cups, filling each ¾ full.
- Bake for 15 minutes or until eggs are set and slightly golden.
Step 4: Cool & Serve
- Let cool for 5 minutes before removing from the pan.
- Enjoy warm or store for later!
How to Serve Breakfast Egg Muffins
- On-the-Go: Wrap in parchment paper for an easy handheld breakfast.
- Brunch Spread: Serve with avocado, salsa, or hot sauce.
- Meal Prep: Pair with a side of fresh fruit or roasted sweet potatoes.
How to Store & Reheat
- Fridge: Keep in an airtight container for up to 4 days.
- Freezer: Store for up to 3 months (reheat in microwave or oven).
- Reheating: Warm in microwave for 30-60 seconds or oven at 350°F for 5-10 minutes.
Expert Tips for Perfect Egg Muffins
- Use silicone molds for easy removal (or grease metal pans well).
- Don’t overfill—they puff up while baking!
- Customize flavors: Swap bacon for sausage, ham, or veggies.
- Make them vegetarian: Skip bacon, add spinach & mushrooms.
- Add creaminess: A dollop of sour cream or cottage cheese works great.
Delicious Variations
- Mediterranean: Feta, sun-dried tomatoes, and olives.
- Southwest: Black beans, corn, and a dash of cumin.
- Cheesy Spinach: Sautéed spinach + extra cheese.
- Keto-Friendly: Add more bacon & avocado on top.
Frequently Asked Questions
- Can I use egg whites only?
Yes! Replace whole eggs with 8 egg whites for a lower-fat version. - Can I make these dairy-free?
Skip Greek yogurt and use dairy-free cheese. - How do I prevent sogginess?
Avoid watery veggies (like tomatoes)—sauté them first if using. - Can I bake in a casserole dish instead?
Yes! Adjust baking time to 20-25 minutes and slice into squares.
Final Thoughts
These Breakfast Egg Muffins are a game-changer for busy mornings—nutritious, flavorful, and super easy to make. Whether you’re meal-prepping for the week or hosting brunch, they’re a foolproof crowd-pleaser. Try them once, and they’ll become a breakfast staple!
Ready to bake? Let’s get cracking!
Print
Breakfast Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delightful breakfast muffins that are soft, fluffy, and customizable with your favorite mix-ins, perfect for a quick breakfast or snack.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup of your choice of add-ins (e.g., blueberries, chocolate chips, nuts)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together.
- In another bowl, whisk the milk, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined, then gently fold in your choice of add-ins.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
