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–+ servings

Easy Weekday Breakfast Muffins

Jennifer
These breakfast muffins are easy and quick and perfect for the busy school and work week. Save the leftovers, you can  even freeze them! 
4.25 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 132 kcal

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

Calories: 132kcalCarbohydrates: 3gProtein: 9gFat: 8gSaturated Fat: 3gCholesterol: 177mgSodium: 169mgPotassium: 137mgSugar: 1gVitamin A: 660IUVitamin C: 13.4mgCalcium: 105mgIron: 1mg

*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.

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