These Savory Breakfast Egg Muffins are a meal prep dream! They’re protein-packed, veggie-loaded, and endlessly customizable. Whether you’re rushing out the door or need a quick midday snack, these little bites are satisfying, portable, and easy to make ahead.
They bake up fluffy and flavorful, and I love how you can mix in whatever you’ve got on hand. Peppers, sausage, spinach, and cheddar are my go-to combo, but they’re totally flexible. I like making a double batch and stashing extras in the fridge for busy mornings. Just reheat and go.
Ingredients
- Eggs – Large or extra large.
- Milk – Any kind of milk will work.
- Red bell pepper – Diced small because you need it to fit inside the small egg cups.
- Sausage – I like breakfast sausage. Take it out of the casings or buy it bulk.
- Spinach – Fresh spinach that you’ve chopped up. You can also use frozen spinach. Just thaw it and squeeze the water out of it.
- Cheddar cheese – Any kind of cheese will work!
- Garlic powder, Salt, Black pepper
How To Make Savory Breakfast Egg Muffins
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F (175°C) and grease a 6-cup muffin tin with nonstick spray or a bit of oil. Silicone muffin pans are great for easy release and cleanup with no sticking or tearing.
In a large mixing bowl, whisk the eggs, milk, garlic powder, salt, and pepper until smooth and well combined. I use a spouted batter bowl so it’s easier to pour the mixture later and you’ll have less mess and more precision.
Stir in the bell pepper, cooked sausage, chopped spinach, and shredded cheddar. A flexible silicone spatula makes mixing everything together super simple, especially when folding in all the chunky ingredients.
Pour the mixture evenly into the greased muffin cups, filling each about 3/4 full. A large cookie scoop works great for this and helps keep the portions consistent.
Bake for 18 to 22 minutes or until the centers are fully set and lightly golden on top. Let them cool for a few minutes in the tin before removing. This helps them hold their shape and makes them easier to handle.
Chef Jenn’s Tips
- Use pre-cooked sausage to save time, or swap in diced ham, bacon, or a meat-free alternative.
- Let the muffins cool completely before storing to avoid condensation in the container.
- They’re great cold, but I like giving them a quick zap in the microwave or a warm-up in the toaster oven for the best texture.
Recommended
Make It A Meal
Pair with a slice of buttered toast or fresh fruit for a balanced breakfast. They’re also a great side to a salad if you’re doing a breakfast-for-lunch vibe.
Storage
Store cooled egg muffins in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20–30 seconds. You can also freeze them for up to 2 months; just wrap them individually and reheat straight from frozen.
Savory Breakfast Egg Muffins
Ingredients
- 6 eggs
- 1/4 cup milk
- 1/2 cup red bell pepper diced
- 1/2 cup sausage cooked and crumbled
- 1/4 cup spinach chopped
- 1/3 cup cheddar cheese shredded
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- pinch black pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a 6-cup muffin tin.
- In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Stir in bell pepper, sausage, spinach, and cheddar cheese.
- Pour evenly into muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, until eggs are set.
- Cool slightly before removing. Store in fridge up to 4 days.
Notes
Chef Jenn’s Tips
- Use pre-cooked sausage to save time, or swap in diced ham, bacon, or a meat-free alternative.
- Let the muffins cool completely before storing to avoid condensation in the container.
- They’re great cold, but I like giving them a quick zap in the microwave or a warm-up in the toaster oven for the best texture.
I just love your recipes. I have made so many different dishes! I can’t wait till fall to make the soups I have saved on Pinterest
I can’t wait for soup season! ~Jenn