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Review Recipe
4.67 from 3 votes

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! 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 people
Calories 132kcal
Author Jennifer


  • 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


  • 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. 


  • 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. 


Calories: 132kcal | Carbohydrates: 3g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 177mg | Sodium: 169mg | Potassium: 137mg | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 13.4mg | Calcium: 105mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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