Breakfast Muffins

5 from 7 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: servings

Author: Tiffany Azure

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.

Nutrition