There’s nothing easier than these easy weekday breakfast muffins. They are the perfect make ahead breakfast egg muffins the whole family will enjoy. We love to make a batch to freeze for quick breakfast re-heats on those days when you’re dashing out of the door. It’s an easy recipe to change for even the pickiest of eaters.
There is nothing better in the morning than a hot and healthy breakfast muffin. These egg muffins are easy to make ahead for meal prep and are versatile when it comes to your ingredients. We love to change things up in the mornings, and these muffins are always one of our favorites.
Easy Weekday Breakfast Muffins
We try out best to steer clear of high sugar breakfast recipes. A sugar crash can make anyone feel gross, and who wants to start their day that way? Cereals and frozen goodies are a quick and easy option, and I am the first to raise my hand and admit I can sometimes be 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. You can customize the recipe to please even the pickiest of eaters, and make them ahead of time for an easy and quick breakfast.
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.
What Ingredients are Needed for Breakfast Egg 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.
Once you have all of the ingredients together, these breakfast muffins come together really quickly.
- eggs
- bell pepper
- onion
- chopped turkey
- milk
- salt and pepper to taste
- potato tots
- shredded cheddar cheese
How Do You Make Egg Muffins?
- Heat oven to 350 degrees Fahrenheit.
- Combine the eggs and milk and whisk.
- Stir in bell pepper, onion, turkey, salt, pepper, and cheese.
- Fill muffin tin halfway with egg mixture. Add a potato tot and then cover with mixture.
- Sprinkle with cheese, then bake and enjoy!
You can scroll down to the bottom of this page for a printable recipe card with all of our easy instructions and a few additional notes. If you have any questions that I haven’t answered, I would love for you to leave me a comment and let me know! I can also update the post with relevant ideas that I may not have thought of, so feel free to leave me your suggestions as well.
Can I Make Egg Muffins in Advance?
You can make breakfast muffins in advance. Simply follow the instructions in the recipe card below and then store the muffins in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave when you’re ready for serving.
You can also freeze these muffins for up to a month. Store in a freezer safe airtight container. When reheating, wrap the muffins with a napkin and microwave for 30-45 seconds or until fully heated.
Breakfast Egg Muffin Variations
The thing I love the most about these breakfast muffins with eggs is the variations you can create. Here are a few of my favorites:
- Use egg whites instead of eggs. Adjust the recipe for 2 egg whites for every egg.
- Use Canadian bacon, Maple-flavored bacon, ham, or even grilled chicken in place of the turkey.
- Add more veggies! Consider mushrooms, red pepper, spinach, or kale.
- Add fresh herbs over dry to give the recipe an extra dose of flavor.
- Remove the potato tot to allow this recipe to fit specific dietary needs.
Do you have any other substitutions you like to add to your make ahead breakfast muffins? Leave us a comment below and share it with us! We like to update our content frequently and would love to add your suggestions if they fit.
Let me know if you get a chance to try this! You can leave a comment below or tag me on Instagram @pinkwhenjen so I can see what you’re making. I love to see others share the recipes that I love and share with you.
Before you go, I would love it if you would rate this recipe in the card below. It lets others know how good the recipe really is, and lets me know what I should continue to make and share with you. If you would like to get these recipes emailed to you on a regular basis, sign up for my recipe newsletter. If you’re looking for other easy meals to make during the week, check out my weekly meal plan. It’s where we share our favorite weekly meal plan ideas.
I love a good healthy breakfast recipe. If you are looking for more ideas for a quick healthy breakfast, check out these:
- PB & J Overnight Oatmeal.
- Strawberry Cheesecake Chocolate Crepes
- Peanut Butter and Jelly Granola Bars
- Simple Protein Pancakes
Easy Weekday Breakfast Muffins
Equipment
- Muffin tin
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 (optional)
- 1/2 cup turkey chopped
Instructions
- Heat oven to 350.
- Whisk eggs and milk together in a medium bowl.
- Add chopped pepper and onion, salt, pepper, turkey, and cheese.
- Fill muffin tin halfway with egg mixture.
- Add a potato tot to each.
- Top with cheese.
- Place in oven for 20 minutes or until fully cooked.
- Serve immediately or store for later.
Notes
- This recipe can be made in many variations. Substitute turkey for additional meats such as chicken, ham, or bacon.
- Add in additional vegetables such as mushrooms, spinach, kale, red peppers, and more.
- Substitute eggwhites by using two eggwhites for every egg needed.
- Store leftovers in an airtight container for up to 3 days in the refrigerator and for up to one month in the freezer.
Nutrition
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.
©PinkWhen 2023
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. 🙂