Savory Breakfast Egg Muffins
Chef Jenn
Savory Breakfast Egg Muffins are the ultimate make-ahead breakfast: loaded with protein, full of flavor, and endlessly versatile. Perfect for busy mornings or snacks on the go.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast, brunch
Cuisine American
Servings 6 muffins
Calories 158 kcal
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
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.
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.
Serving: 1 muffin Calories: 158 kcal Carbohydrates: 2 g Protein: 10 g Fat: 12 g Saturated Fat: 5 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4 g Trans Fat: 0.1 g Cholesterol: 185 mg Sodium: 331 mg Potassium: 164 mg Fiber: 0.3 g Sugar: 1 g Vitamin A: 838 IU Vitamin C: 16 mg Calcium: 86 mg Iron: 1 mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Keyword easy baked eggs, egg muffins, meal prep breakfast, sausage egg bites