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Watch the Easy Breakfast Egg Muffins recipe video

Learn how to make these tasty and easy Breakfast Egg Muffins for the perfect busy morning Grab-and-Go treat!

Grab-and-Go Breakfast Egg Muffins

These breakfast egg muffins are so tasty, and best of all, you can make these muffins in advance and easily reheat them on busy mornings.

If you’re working towards a traditional foods, no-waste kitchen, these muffins make ideal use of the vegetables in your crisper, especially those veggies that might be getting a little close to their prime. And as I show you in my recipe video, you can also add more of the nutritious vegetables, like kale and spinach, that you want to get into your diet. (You won’t even notice their taste!)

Flexible Breakfast Recipe

In addition to their delicious flavor, I love these breakfast egg muffins because of how flexible this recipe is. You need to start with a base of eggs, but you can be as creative as you want after that.

For example, you can customize the following ingredients for your breakfast egg muffins:

  • Different types of liquids
  • Various meats and cheeses (I used bacon from my crispy bacon recipe below)
  • Various seasonings (Dried or fresh)
  • Any vegetables that you’d like

With all these options, you’ll never grow tired of these delicious morsels!

Easy Add-Ins for Your Breakfast Egg Muffins

Bacon is the perfect add-in for these breakfast egg muffins. In my crispy bacon recipe video, I show you the easiest way to bake bacon in the oven! No splatters, no mess, and easy cleanup.

To add a bit of crunch to the top of your breakfast egg muffins, try a sprinkling of homemade breadcrumbs. It’s almost like topping the muffin with a bit of toast. In my homemade bread crumbs recipe video, I show you three ways to make breadcrumbs, including a mock panko breadcrumb!

More Breakfast Recipes

Want more ideas to wow your family and friends with tasty breakfast and brunch treats? I’ll show you how to make Hash Brown Breakfast Cups and a classic brunch strata (breakfast casserole) that uses up pretty much anything you have in your fridge…even scraps. And no one will know! It’s the perfect addition to your traditional foods, no-waste kitchen.

For another delicious yet simple to make grab-and-go breakfast idea, watch my superfood smoothies recipe video. (And don’t forget to download the printable checklist to add to your kitchen recipe journal.). These smoothies are packed with so much nutrition. They truly are a nutrient-dense traditional food in an easy-to-make drink!

Are you a sourdough baker? If so, don’t throw out your sourdough discard! Instead, make these scrumptiously light sourdough starter pancakes.

And speaking of pancakes, have you always wanted to make whole-grain pancakes from freshly ground flour, but you didn’t have a grain mill? No problem. This clever blender batter pancake recipe allows you to put the actual whole grain into your blender—any blender—and create a batter that will make light and delicious pancakes or waffles.

Want to Grind Your Own Flour?

If you love cooking and baking with whole grains and would like to start grinding your own flour, watch my video where I share an unboxing of my Mockmill grain mill with you. I did a lot of research before buying a grain mill, and I couldn’t be happier with my Mockmill.

And best of all, I have a discount code for you if you decide you want to add this grain mill to your traditional foods kitchen.


Looking for Natural Bacon?

If you can’t find natural bacon in your neighborhood supermarket or farmer’s market, check out US Wellness Meats for bacon and other meats to add to your breakfast egg muffins.

This is not a sponsored post. I’m a long-time customer of US Wellness Meats because I have always been impressed by the quality of their products. Check out my US Wellness Meats unboxing video to see the types of products you can get, including bones for beef bone broth!

Download Your Free 36-Page Pantry List

If you enjoy making homemade food and stocking your Four Corners Pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook gives you an extensive list of the traditional foods you can make and purchase to stock your pantry. You’ll also find links to recipe videos, helpful articles, and more!

Kitchen Academy Videos

Are you looking for more traditional foods videos? Then, I invite you to join the Traditional Foods Kitchen Academy. Members of this optional paid YouTube community get access to exclusive videos, live streams, and other members-only perks. Plus, your YouTube comments include a special members-only badge.

In the following members-only video, I talk about how to Mix and Match for Easy Weeknight Meals.

More Kitchen Pioneer Videos

See all →

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I look forward to having you join me in my Texas Hill Country Kitchen!

Breakfast Egg Muffins

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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 12 muffins
Learn how to make these tasty and easy Breakfast Egg Muffins for the perfect busy morning Grab-and-Go treat!


  • 12 cup or 6 cup muffin pan
  • Muffin pan liners, optional


  • 3 tbsp Butter or other cooking fat I used a combination of butter and bacon grease. Other options are ghee or olive oil.
  • 1 Onion, chopped You can use any size or variety of onion. This is not an exact science.
  • 1 large Russet potato, peeled and cubed You can use 3-4 small red-skinned potatoes or Yukon Gold potatoes if you prefer not to peel them. Alternatively, you can shred the potatoes, but I think they work best if cubed.
  • 8 large Eggs
  • 1/2 cup Half and half You can also use heavy cream, whole milk, or low-fat milk. You can also use fat-free milk or alternative non-dairy milks, but the texture of the egg muffins will be slightly less creamy.
  • 1 1/2 cups Mild cheese, shredded I used a Colby Monterey Jack mix. A mild cheddar, provolone, or mozzarella will also work well.
  • 1 tsp Salt
  • 1/2 tsp Black pepper, optional
  • 1/2 tsp Red pepper flakes, optional
  • 2 1/2 cups Chopped vegetables Use any vegetables you like. I used a mix of baby kale, baby spinach, and sweet red bell pepper. The vegetables do not need to be cooked. However, if you have cooked leftover veggies, you can use them.
  • 12 ounces Bacon, cooked and crumbled You can also use cooked sausage, cooked ground beef, or chopped Canadian bacon or deli ham. You can also use leftover cooked chicken or turkey. You will need approximately 1 cup.


  • Preheat the oven to 375°F.
  • To prepare your muffin pan: If you are using a non-stick muffin pan, you do not have to line your muffin pan with muffin pan liners. If you are using a muffin pan that is not non-stick, you will want to use muffin pan liners or grease your muffin pan very well.
  • Place a skillet on the stovetop set to medium heat, and add the butter (or other fat) to the skillet. Add the chopped onions and saute for a few minutes until they appear softened. This process should take 2 minutes.
  • Add the cubed potatoes to the skillet and saute until golden brown and crisp. This process should take 8-10 minutes.
  • Once the potatoes are golden and crisp, remove the mixture from the stovetop and transfer them to a medium bowl to cool. Set aside.
  • In a large bowl, whisk together the 8 eggs, and then add in the half and half (or other liquid), the salt and peppers (if using), and mix well.
  • Next, add the cheese to the large bowl and stir well to fully incorporate the cheese.
  • At this point, if you are using some cooked crumbled sausage, cooked crumbled ground beef, or chopped Canadian bacon or deli ham, you can mix it into the large bowl. If you are using bacon, you can also mix it in, but keep in mind that it will lose some of its crispness. I prefer to reserve the bacon to use as a topping for the egg muffins. (See video.)
  • Add all the chopped vegetables to the large bowl.
  • Add the potato and onion mixture to the large bowl and mix everything thoroughly until well distributed and completely coated with the egg mixture.
  • Distribute the egg mixture evenly between the muffin pan cups.
  • Distribute the bacon evenly over each muffin, and then evenly distribute the cheese on top of the bacon over each muffin.
  • Place the muffin pan on the middle rack of the oven and bake for 20 minutes. If you are using the large muffin pan with only 6 muffin cups, bake for 30 minutes.
  • Check the muffins at the specified baking time to see if the cheese has melted and turned golden brown. Insert a toothpick in the middle of one muffin and make sure that it comes out clean. If not, continue baking the muffins for an additional 2-3 minutes.
  • Once done, remove the muffin pan from the oven and place the pan on a heatproof surface. Allow it to cool for a few minutes, and then remove the muffins and place them on a cooling rack. You can serve the muffins immediately or store them.
  • If you want to store the egg muffins in the refrigerator, place them in an airtight container. They will stay fresh for 3-4 days. If you want to reheat them, you can do so in an oven set to 350°F for 15-20 minutes.
  • If you want to store the egg muffins in the freezer, wrap them individually in plastic wrap, and then place them in an airtight container. They will stay fresh for 2 months. If you want to reheat them, defrost the muffins overnight in the refrigerator. The next day unwrap them, place them on a baking sheet, and warm them in an oven set to 350°F for 15-20 minutes.
  • You can also warm these egg muffins in the microwave for approximately 1 minute on high.



Find this recipe and video at
Copyright © 2021 Mary’s Nest, LLC, All Rights Reserved


Calories: 237kcal | Carbohydrates: 13g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 958mg | Potassium: 306mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2418IU | Vitamin C: 6mg | Calcium: 160mg | Iron: 1mg
Course: Breakfast
Cuisine: Americana
Calories: 237
Keyword: Breakfast Egg Muffins, Egg Muffins, Eggs
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