These healthy Breakfast Muffins are an easy and protein packed option for an on-the-go breakfast! Featuring crunchy bacon, spicy jalapeño and shredded cheese, these egg muffins are savory and so satisfying!
Muffin lovers will also enjoy these Bran Muffins, Carrot Cake Muffins, Zucchini Muffins, and Blueberry Muffins.
Why This Recipe Works
Protein Packed: Eggs are one of my favorite things to have for breakfast, since they are packed with so much protein! These breakfast muffins also feature greek yogurt, bacon and cheese for lots of protein and flavor. Plus, these are so great to have on hand when we are in a rush in the morning!
Versatile: Something beautiful about these breakfast egg muffins is that you can really add whatever you want! If you want more veg, add a handful of spinach or some chopped tomatoes and peppers! You can make them vegetarian by taking out the bacon, or add a different meat like ground sausage. Feel free to make these with all your favorite fillings!
So Simple to Make: My breakfast muffin recipe is super simple to make. You will simply mix everything together and bake! Really, I don’t think there is any other breakfast out there that is as easy and so delicious. These are great to bake in silicon muffin pans since they are less likely to stick.
Ingredients
- Eggs: The star of the show here are the eggs! You will need 6 eggs for a muffin pan with 6 holes. If you have one that makes 12 muffins, feel free to double the recipe!
- Greek Yogurt: I like to add a bit of greek yogurt to make the breakfast muffins super moist.
- Shredded Cheese: Add your favorite shredded cheese here. You can use mozzarella, cheddar, or even crumbled feta!
- Bacon: Bacon adds a nice crunchy texture and savory flavor. Cook the bacon according to my easy bacon recipe ahead of time and chop it up, or add bacon bits for ease!
- Jalapeño: I love adding jalapeño for a bit of spice! You can add as much or as little as you would like. To make it less spicy, remove the seeds and white pith.
- Green Onions: Chopped green onions add a really nice flavor here. If you don’t have green onions, you can add a little chopped white onion if desired.
Here’s How to Make It
Step by Step Instructions
My healthy breakfast muffins recipe is super easy to make! Here are the simple instructions:
- Preheat: Start off by preheating the oven to 350 degrees. (not pictured)
- Mix Ingredients: Beat together the eggs, yogurt, and some salt and pepper before carefully stirring in the cheese, bacon, jalapeño and green onion. (photos 1-4)
- Prepare Muffin Pan: Spoon the mixture into 6-8 holes of a silicone muffin pan. This recipe is written to make 6 muffins, but smaller pans might yield more muffins. You want each hold to be 3/4 full. (photo 5)
- Bake: Bake for 15 minutes until the egg is set, puffed and golden. Allow to sink and cool to the touch before removing from the silicone cups and serve either warm or at room temperature. (photo 6)
Expert Tips
- Don’t have a silicone muffin pan? No problem! You can use silicon muffin liners in a metal muffin pan instead. Or, you can turn this into a frittata by baking in a greased, heat proof glass dish and slice into individual portions.
- Don’t over fill the muffin pan! Make sure to fill each whole in the muffin pan to just 3/4 of the way full. If you over fill them, they will spill over a bit in the oven since they expand!
- Perfect for meal prep! These breakfast muffins are great to make on a Sunday and have them ready in the fridge during the week.
Frequently Asked Questions
To reheat, pop them in the microwave for 20-30 seconds. You want them to be heated through but not too hot or the egg will overcook and become tough.
You can store any leftover breakfast muffins in the fridge for up to 5 days! These are not great for freezing, so make sure you can eat them up in 5 days.
More Easy Breakfast Ideas
- Easy Sheet Pan Breakfast
- Freezer Friendly Breakfast Burritos
- Banana Nut Smoothie Bowl
- Baked Croissant Breakfast Sandwiches
- Homemade Sausage Breakfast Casserole
- Biscuits & Gravy Breakfast Casserole
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo of your CDLC creation – I love to see what you’re up to in the kitchen!
Breakfast Muffins
Ingredients
- 6 eggs
- 1 tbsp Greek yogurt
- salt & pepper - to taste
- ⅓ cup shredded cheese
- 4 pieces of bacon - cooked & chopped, or 1/3 cup bacon crumbles
- 1 large jalapeño - thinly sliced
- 2 green onions - thinly sliced
Instructions
- Preheat the oven to 350.
- Beat together the eggs, yogurt and some salt and pepper, before carefully stirring in the cheese, bacon, jalapeño and green onion.
- Spoon the mixture into 6-8 holes of a silicone muffin pan. This recipe is written to make 6 muffins, but smaller pans might yield more muffins. You want each hold to be 3/4 full.
- Bake for 15 minutes until the egg is set, puffed and golden. Allow to sink and cool to the tough before removing from the silicone cups and serve either warm or at room temperature.
Notes
- Even using cooking spray, I don’t recommend using a non-stick metal muffin pan for this recipe as they have still stuck every time I have tested them. A better alternative would be to use silicone cupcake liners, or to turn this recipe into a frittata baked in a heatproof glass dish ready for slicing.
- For a breakfast muffin with less heat, remove the seeds and white membrane from the jalapeño before slicing. Alternatively, to amp things up a notch, add another!
- This recipe is not suitable for freezing but will keep well in the fridge for up to 5 days so they’re great for meal prep.
- These muffins are easily customizable with crumbled feta in place of the shredded cheese, cooked sausage instead of the bacon, and both canned or thawed frozen corn, cooked and drained spinach, and kimchi also make great additions. Chopped chives will work well in place of the green onions, or very thin slices of red onion.
Those muffins are looking so delicious!
Your muffins look delish! So glad you enjoyed the recipe and personalized it to your liking 🙂 Makes me want to make some today…
Thanks for providing some delicious inspiration – we loved them! 🙂
These muffins were AMAZING. I did find that it was more of a hassle to use the blender though because the dough was so thick and it was hard to get it out. I ended up scraping it out into a bowl, then scooping into tins. I will definitely make these again……next time in a bowl.
How many eggs?
6 eggs. I’m so sorry for the confusion, the recipe has been updated.
FYI, your recipe does not mention eggs or how many.
How many eggs? They are not listed in the ingredients
6, sorry for the confusion. The recipe has been updated.
You’re right – she forgot to put eggs in the list of ingredients. But, the post itself obviously mentions the number of eggs. But, I agree, if you hint print – to have the recipe by itself – will not have the number of eggs in the recipe. I do have another question: the picture in the post shows you used metal muffin tins. How did you not get them to stick when you pop out of metal muffin tins? I have been unable to do that. So, I do use the silicone liners – but they’re annoying when you use muffin size, because they don’t hold their shape. And, for goodness gracious – why don’t the silicone liner makers make actual liners to fit inside metal muffin tins? I’ve tried. I can’t find it. Maybe that’s my shark tank idea. LOL
I’m sorry I missed adding the eggs to the recipe card but it is fixed now 🙂 as for the muffin pan, those are actually silicone muffin pans. I’m sorry you’ve had trouble with the silicone liners. There are different kinds with different shapes. But you can also try and just sit them on a baking sheet instead of in a liner.
I’m sorry for the confusion. I accidently left it out of the recipe card. It is fixed now.
How many eggs? Your recipe doesn’t mention eggs at all.
6, I’m so sorry for the inconvenience. I missed the eggs while writing up the recipe, it is updated now.