Are you in need of a breakfast muffin recipe?
Whether its an keto egg muffin or just a yummy savoury breakfast muffin, I have over 300 variations to try to make your best breakfast muffin recipe!
That’s right! I don’t just have one recipe – well o.k., technically it’s one recipe but you can make over 300 different variations from it!!!!
So you need a great on the go breakfast that is so well rounded it’s crazy!
This will cover that too!
Want meat? Got meat!
Veggies? Cheese? Dairy? Got it!
Now, before you say you don’t want one or another of the above this recipe is so completely customizable!
Remember, I said there are over 300 variations to try!
Add the meat or skip it.
Throw in some veggies or don’t.
It’s really up to you just how much and what you’d like.
So let’s get started with the basics of your breakfast muffin.
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Your Breakfast Muffin Recipe
You’ll need eggs of course.
They are the base but then again you could just go with egg whites if you’d like.
I usually do 12, but again, just as what you put in it is up to you, how much you put in it is too.
If you do less you’ll need less additions (meats, veggies, cheeses, etc.). If you do more you might want more of the additions.
Meat
You’ve got so many options I’ll only give some to get your own thoughts flowing!
- bacon
- pork sausage
- turkey sausage
- ham
- hamburger
- turkey burger
- tofu
Wish you knew how to make a breakfast muffin? Check out these variations!
Veggies
Again, so many options I’ll just share a few of my favorites.
- mushrooms
- bell peppers
- spinach
- tomatoes
- onions
- kale
- asparagus
Cheese
What type of cheese do you like?
Whether you like one specific type or several, why not try them all?
- chedders
- mozzarella
- swiss
- colby
- blue cheeses
- feta
- parmesan
Now, once you have everything assembled you will need to go ahead and fully cook the meat and veggies.
Side note: Although you will still be cooking everything within the eggs, I’ve found it’s better for the meat and veggies to be fully cooked first.
Once you have everything precooked then it’s pretty simple.
Your Breakfast Muffin Assembly
In a big bowl you’ll go ahead and beat the eggs so they will be able to be spread throughout.
Then you just need to add all your additional ingredients together in the one bowl. All your cooked meats, cooked veggies or uncooked ones, cheeses, etc. and mix them all together as evenly as possible.
You’ll want to grease you muffin pans and you’ll probably need more than how many eggs you use.
You can use a 1/4 measuring cup or simply a spoon to scope and fill each tin.
You’ll want to cook them for about 20-30 minutes or until a toothpick comes out clean from the center.
Breakfast Egg Muffin
An easy breakfast egg muffin recipe that’s great to make ahead of time for on-the-go breakfasts or snacks!
- .5 lbs Cooked Meat (Bacon, pork sausage, turkey sausage, ham, hamburger, turkey burger, tofu
- 2 cups Sauteed/Steamed/Cooked/Fresh Veggies (mushrooms, bell peppers, spinach, tomatoes, onions, kale, asparagus)
- 2 cups Shredded Cheese (Chedder, mozzarella, Swiss, Colby, blue cheese, feta, Parmesan)
- 12 Eggs
- To Taste Salt
- To Taste Pepper
Preheat oven to 350 degrees.
Beat eggs in a medium to large bowl.
Add all additional ingredients (meats, veggies, cheeses and spices) to eggs and mix well.
Pour mixture into muffin tins. (I like to use a 1/4 cup or large spoon to fill the tins)
Cook for 25-30 minutes. Check the middle with a toothpick. When it comes out clean they are done.
They can either be eaten immediately, kept in the refrigerator for a few days or frozen until you need them.
If you freeze them they can be reheated in the microwave for a few minutes and they’ll be ready to go.
Enjoy!
Too many breakfast muffins?
The great thing about these egg muffins is that they can be frozen and reheated without any problem!
They are a great snack, breakfast on the go or simply a well portioned breakfast.