Hearty Breakfast Muffins
Wholesome, savoury muffins made with eggs, cheese, and veggies – perfect for a protein-packed, grab-and-go breakfast. Nutritious, filling, and delicious for busy mornings.
Ingredients
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1 cup diced vegetables (bell peppers, spinach, onions, zucchini)
- ½ cup cooked bacon or sausage (optional)
- ½ cup milk
- 1 cup rolled oats (or whole wheat flour)
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease or line a muffin tin.
- Whisk eggs & milk: In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Add mix-ins: Stir in oats (or flour), baking powder, cheese, vegetables, and cooked meat if using.
- Fill muffin tin: Divide the mixture evenly among muffin cups, filling each about ¾ full.
- Bake: Place in the oven and bake for 20–25 minutes, until muffins are golden and set in the center.
- Cool & serve: Let them cool slightly before removing from the tin. Serve warm or store for later.
Notes
- Use silicone muffin cups for easy removal.
- These muffins can be stored in the fridge for up to 4 days.
- Oats give a heartier texture, while flour makes them fluffier.
- Add chili flakes for a spicy kick.
- Great for freezing – just reheat in the microwave.