Dinner

Vegetable, Bacon, and Cheese Breakfast Muffins Recipe

BySophie Carsel December 10, 2025December 10, 2025

Introduction

These breakfast muffins are a quick, nutritious way to start your day, packed with colorful veggies, bacon, and cheese. They’re perfect for meal prep or a grab-and-go breakfast that doesn’t sacrifice flavor.

There are eight small savory muffins arranged on a white wire cooling rack. Each muffin has a golden brown base with a visible layer of dark green spinach near the bottom. On top of the spinach layer, the muffins show a fluffy yellow egg mixture with halved bright red cherry tomatoes and small pieces of crispy browned bacon scattered evenly. The muffins are finished with melted light yellow cheese drizzled on top. The whole setup sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs
Red bell pepper, to taste
Green bell pepper, to taste
Fresh spinach, to taste
Cheese, to taste
Bacon, to taste
Cherry tomatoes, to taste
Salt, to taste
Ground black pepper, to taste

Instructions

Step 1: Preheat the oven to 350°F (180°C).
Step 2: Beat the eggs in a bowl and season with salt and ground black pepper.
Step 3: Lightly oil a muffin tin with vegetable oil or butter. Pour the beaten egg into each muffin cup about halfway.
Step 4: Add your choice of fillings such as red bell pepper, green bell pepper, fresh spinach, bacon, and cherry tomatoes into each cup, then sprinkle cheese on top.
Step 5: Bake in the preheated oven for 15 to 20 minutes until the muffins are set and lightly golden. Enjoy warm!

Tips & Variations

For a vegetarian option, omit the bacon and add mushrooms or zucchini instead.
Use shredded cheddar, mozzarella, or your favorite cheese for different flavors.
Line the muffin tin with silicone cups for easier removal and cleanup.
Add herbs like chives or parsley for extra freshness.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 30 seconds or until warm. These muffins can also be frozen for up to 1 month; thaw and reheat before serving.

How to Serve

There are seven mini egg muffins placed on a white cooling rack over a white marbled surface. Each muffin has a golden brown bottom layer, a middle layer with green spinach visible through the egg, and is topped with melted pale yellow cheese, small red cherry tomato halves, and bits of crispy bacon. The muffins look soft and fluffy with the cheese slightly browned on top. The image is bright and crisp, showing the different textures clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use egg substitutes for this recipe?

Yes, you can use egg substitutes or liquid egg whites, but the texture may be slightly different. Adjust cooking time as needed.

Can I prepare these muffins ahead of time?

Absolutely! These muffins are great for meal prep. You can bake them in advance and store them in the fridge or freezer for quick breakfasts during the week.