Breakfast Egg Muffins

Need something quick while you’re running out the door in the morning? These only take about an hour to prepare and make for a great grab ‘n go breakfast! I made 2 dozen of these in one batch so that makes for about 2 weeks worth of breakfast for one person – that’s having 2 per serving.

Breakfast Egg Muffins
Yields 24
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
  1. 12 large eggs
  2. 3/4 cup milk
  3. 6 pieces of bacon, cooked and broken into pieces
  4. 1 red pepper (diced)
  5. 1 zucchini (chopped)
  6. 1/2 sweet potato (diced)
  7. 6 cremini mushrooms (chopped)
  8. Or any veggies of your choice
  9. salt and pepper to taste
  10. Coconut Oil
  11. Shredded Cheese (optional)
  1. Sautee veggies in a pan until tender - I did mine in about 2 tablespoons of coconut oil.
  2. Pre-heat oven to 375F.
  3. While the veggies are cooking, it's a good time to whisk up your egg and milk together with a little salt and pepper.
  4. After the veggies were done sauteeing, divide them up into the muffin trays (about 1 heaping tablespoon per muffin).
  5. Top with chopped bacon and shredded cheese (if using)
  6. Fill each muffin cup with about 3 tablespoons of egg mixture.
  7. Time to put into the oven!
  8. Bake for 15-20 minutes at 375F. (mine took 16 minutes)
  9. They are done when a toothpick inserted into the center of them comes out clean.
  10. Cool to room temperature, put in zip tight freezer bags and pull out and heat up in the morning.
  1. I lined my muffin pans with cupcake papers but next time I will just try to spray the muffin tins with oil as they stuck to the papers a bit.
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