Easy Breakfast Egg Muffin Recipe

Waking up to a weekday doesn’t have to mean resigning yourself to a sad bowl of cereal. This Easy Breakfast Egg Muffin Recipe will help you power through the morning with ease. Plus, they’re portable and perfect for on-the-go eating. Ready in just 25 minutes, these egg muffins make an ideal weekday breakfast!

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Ingredients Needed For Egg Muffins for Breakfast

  • Nonstick Cooking Spray
  • Thick Cut Bacon
  • Apples
  • Onion
  • Sweet Potato
  • Fresh Thyme
  • Black Pepper
  • Eggs
  • Milk
  • Cheddar Cheese

How To Make Breakfast Muffins with Eggs and Bacon?

  • Preheat oven to 350°F. Coat twelve standard muffin cups with cooking spray.
  • Cut four of the bacon slices crosswise into thirds; chop remaining bacon.
  • In a 12-inch skillet cook large bacon pieces over medium until crisp. Drain bacon on paper towels; discard drippings. Add chopped bacon, apples, and onion to skillet. Cook over medium 5 minutes, stirring occasionally. Add sweet potato; cook 10 minutes or just until potato is tender, stirring frequently. Stir in thyme and pepper.
  • Divide potato mixture among prepared muffin cups.
  • In a medium bowl combine egg and milk; pour over potato mixture (cups will be full).
  • Top with cheese.
  • Bake 25 minutes or until puffed and a knife comes out clean.
  • Cool in cups 5 minutes.
  • Remove from cups.
  • Top with large bacon pieces.

How Long Does An Egg Muffin Last In The Fridge?

Egg muffins can be frozen for up to three months or kept in the refrigerator for up to three days in an airtight container or zip top bag.

Can You Reheat Egg Muffins?

Simply microwave egg muffins from the refrigerator for around 20 seconds to reheat them. If they are frozen, it will take an additional 60–90 seconds. These can also be heated through for 10 minutes at 350 degrees in a toaster oven.

The Best Breakfast Egg Muffin recipe is a great blend of favorites that would be great to serve for breakfast, lunch or even dinner.  Made in individual muffin cups, these mini casseroles are loaded with flavorful goodness. You will be treated to the sweet / tart taste of crisp apples, the unmistakable taste of bacon, eggs, sweet potatoes and a distinct blend of spices that accentuate this delicious meal.  Not too filling, but versatile enough to satisfy anyone you serve this fantastic casserole to.

The Best Breakfast Egg Muffin is really great to fix because it fits in around our busy schedules.  The one thing that you can count on for sure: it will be deliciously wonderful whenever you find time for it!

Things You Might Need To Make This Recipe:

Cuisinart Chef's Classic Nonstick Bakeware 12-Cup Muffin Pan, ChampagneCuisinart Chef’s Classic Nonstick Bakeware 12-Cup Muffin Pan, ChampagneCuisinart Chef's Classic Nonstick Bakeware 12-Cup Muffin Pan, ChampagneOXO Good Grips 5-Quart Mixing BowlOXO Good Grips 5-Quart Mixing BowlOXO Good Grips 5-Quart Mixing BowlIMUSA USA 2 Cup Plastic Measuring Cup, TransparentIMUSA USA 2 Cup Plastic Measuring Cup, TransparentIMUSA USA 2 Cup Plastic Measuring Cup, Transparent4 Pcs Oven Mitts and Pot Holders,500°F High Heat Resistant Kitchen Oven Mitts with Pot Holders,Long Oven Mitts with Recycled Cotton Infill and Silicone Non-Slip Surface for Baking and Cooking(Grey)4 Pcs Oven Mitts and Pot Holders,500°F High Heat Resistant Kitchen Oven Mitts with Pot Holders,Long Oven Mitts with Recycled Cotton Infill and Silicone Non-Slip Surface for Baking and Cooking(Grey)4 Pcs Oven Mitts and Pot Holders,500°F High Heat Resistant Kitchen Oven Mitts with Pot Holders,Long Oven Mitts with Recycled Cotton Infill and Silicone Non-Slip Surface for Baking and Cooking(Grey)

 

Try a few of our other Breakfast dishes!

Easy Breakfast Egg Muffin Recipe

Easy Breakfast Egg Muffin Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time: 5 minutes
Total Time: 50 minutes

These sweet and savory Easy Breakfast Egg Muffins are ready in just an hour. Refrigerate or freeze the leftovers to enjoy later.

Ingredients

  • 10 slices of thick cut Bacon
  • 2 cups apples, chopped
  • ½ cup onion, chopped
  • 1 medium sweet potato
  • 2 teaspoons fresh thyme, crushed
  • ¼ teaspoon black pepper
  • 6 eggs, lightly beaten
  • ¾ cup milk
  • ¾ cup cheddar cheese, shredded

Instructions

  1. Preheat the oven to 350°F. Coat twelve standard muffin cups with cooking spray.
  2. Cut four of the bacon slices crosswise into thirds; chop remaining bacon.
  3. In a 12-inch skillet, cook large bacon pieces over medium until crisp. Drain bacon on paper towels; discard drippings. Add chopped bacon, apples, and onion to the skillet. Cook over medium 5 minutes, stirring occasionally. Add sweet potato; cook for 10 minutes or just until potato is tender, stirring frequently. Stir in thyme and pepper.
  4. Divide potato mixture among prepared muffin cups.
  5. In a medium bowl combine egg and milk; pour over potato mixture (cups will be full).
  6. Top with cheese.
  7. Bake for 25 minutes or until puffed and a knife comes out clean.
  8. Cool in cups for 5 minutes.
  9. Remove from cups.
  10. Top with large bacon pieces.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 142Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 111mgSodium 261mgCarbohydrates 7gFiber 1gSugar 4gProtein 9g

I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.

Did you make this recipe?

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