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Breakfast Muffins Recipe

Breakfast Muffins

These breakfast muffins are soft, moist, and packed with savory flavors. Perfect for a grab-and-go morning meal or brunch. They are filled with eggs, cheese, vegetables, and a hint of smokey bacon—a wholesome, satisfying start to any day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 persons
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 150 ml whole milk
  • 160 g all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 120 g cheddar cheese, shredded
  • 80 g cooked bacon, chopped (about 5 strips)
  • 1 medium red bell pepper, finely diced (about 120 g)
  • 60 g baby spinach, chopped
  • 3 green onions, sliced
  • 2 tablespoons olive oil

Equipment

  • 1 12-cup muffin tin
  • 1 mixing bowls
  • 1 whisk
  • 1 spatula
  • 1 frying pan
  • 1 nonstick spray or muffin liners

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin or line it with muffin liners.
  2. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the diced red bell pepper and sauté for 2–3 minutes until slightly softened. Add the chopped spinach and cook for 1 more minute until just wilted. Remove from heat.
  3. In a large mixing bowl, whisk together eggs and milk until smooth and well combined.
  4. Add the flour, baking powder, salt, and black pepper. Whisk until just combined—do not overmix.
  5. Stir in the sautéed vegetables, shredded cheddar cheese, chopped bacon, and sliced green onions. Use a spatula to fold the mixture evenly.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 18–20 minutes, or until the muffins are golden and set in the center. Test with a toothpick; it should come out clean.
  8. Let the muffins cool for 5 minutes before lifting them out and serving warm.

Notes

You can substitute cooked sausage or ham for bacon, or omit for a vegetarian version.
Try other cheeses like feta or mozzarella for variety.
To store, allow muffins to cool completely and refrigerate in an airtight container for up to 4 days. Reheat in microwave for 30 seconds before serving.