There is nothing easier than these easy weekday breakfast muffins. Make them the day before and then save the leftovers for the rest of the work week. They are also perfect to freeze and make for a quick breakfast on the way to school. Make them with and without meat for the picky eaters. Are you following us on Pinterest yet?
There is nothing better in the morning than a hot and healthy breakfast muffin. I love how quick and easy these are to make. They are perfect for quick grab and go’s while on the way to work or school.
Easy Weekday Breakfast Muffins
There are so many better options other than cold cereals that can be full of sugar. It’s the quick and easy option for sure, and I am all too guilty of doing that. That’s why I love making these breakfast muffins. They are quick and easy to make, and packed full of healthy protein.
These muffins are so quick to prepare and our family really enjoys them. I love that I can make a large batch and have these for a few days in a row. If I don’t eat them all, they are easy to freeze for later.
How do I make easy healthy breakfast muffins?
Well, if you keep scrolling you can watch my video step by step and see exactly how I make these. 🙂 Or you can keep reading for all of the exact ingredients and step by step instructions.
Gather all of your ingredients and warm up the oven. You won’t believe how fast this will go.
What you will need:
- a dozen eggs
- medium bell pepper
- small onion
- 1/2 cup chopped turkey
- 1/2 cup milk
- salt and pepper to taste
- potato tots
- 1 cup shredded cheddar cheese
First you will want to heat your oven to 350.
In a medium mixing bowl, add all of the eggs and whisk them together. Add in the chopped bell pepper, onion, turkey, milk, salt and pepper, cheese, and then stir.
Simple Breakfast Muffin Recipe
Prepare a muffin tin with a non stick spray and then fill each half full of the egg mixture. Add in a potato tot and then cover with a little more of the egg mixture. Sprinkle the tops with cheese.
Place in the oven and bake for 20-25 minutes or until the tops are fully cooked and starting to turn a light brown.
Unless you have a large family, you will definitely have leftovers. Make sure you place these in the fridge, or even freeze them for later use.
I love a good healthy breakfast recipe. If you are looking for more ideas for a quick healthy breakfast, check out this recipe for PB & J Overnight Oatmeal.
Or maybe even these peanut butter and jelly granola bars.
Easy Weekday Breakfast Muffins
These breakfast muffins are easy and quick and perfect for the busy school and work week. Save the leftovers, you can even freeze them!
Ingredients
- 12 eggs
- 1 med bell pepper chopped
- 1 sm onion chopped
- salt and pepper to taste
- 1/2 cup milk
- 1 cup cheese shredded
- 12 potato tots
- 1/2 cup turkey chopped
Instructions
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Heat oven to 350.
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Whisk eggs together in a medium bowl.
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Add chopped pepper and onion, salt and pepper, cheese, and milk.
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Fill muffin tin halfway with egg mixture.
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Sprinkle turkey meat into each.
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Add a potato tot to each.
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Top with cheese.
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Place in oven for 20 minutes or until fully cooked.
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Serve immediately or store for later.
In the video, the tator tots look like they are cooked prior. Is that correct?
Actually they are not pre-cooked! They were frozen. I just laid them out for a few minutes to thaw before hand. 🙂