Breakfast Muffins

I started making these Breakfast Muffins during a busy week when mornings felt more like a race than a peaceful routine. I wanted something I could grab on the go that wasn’t sweet but still felt like a full breakfast. I opened the fridge saw some eggs cheese and leftover cooked quinoa and decided to throw everything into a muffin tin. What came out was so satisfying and flavorful that I made a second batch before the first was even gone.

Because these muffins are portable filling and endlessly customizable they’ve become one of my favorite make-ahead breakfast ideas. The eggy base keeps them light while the cheese and veggies add richness and texture. Whether you’re rushing out the door or enjoying a slow morning with coffee these little guys are the perfect way to start your day.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Eggs – The protein-rich base that holds everything together.
• Cooked quinoa – Adds texture and makes the muffins extra hearty.
• Green onions – Add a pop of flavor and color.
• Bell pepper – Brings in a little sweetness and crunch.
• Crumbled feta – Adds a tangy creamy touch.
• Shredded cheddar – Melts beautifully and adds richness.
• Milk – Helps to smooth out the egg mixture.
• Baking powder – Gives the muffins a light and fluffy texture.
• Salt and pepper – For simple seasoning and balance.
• Olive oil – Adds moisture and keeps the muffins tender.

Tools You’ll Need

• Mixing bowl – I use this to whisk the eggs and mix everything evenly.
• Whisk – Helps incorporate the eggs and milk into a smooth mixture.
• Measuring cups and spoons – For adding the right amount of each ingredient.
• Muffin pan – Shapes the muffins and ensures they cook evenly.
• Non-stick spray or liners – Prevents sticking and makes cleanup easy.
• Spoon or scoop – Helps portion the mixture evenly into the muffin tin.

Instructions

Step 1:

I begin by preheating the oven to 375°F and greasing a muffin tin or lining it with paper liners.

Step 2:

In a large bowl I whisk together the eggs milk olive oil salt pepper and baking powder until smooth and well combined.

Step 3:

Next I stir in the cooked quinoa diced bell pepper green onions crumbled feta and shredded cheddar until everything is evenly distributed.

Step 4:

Using a spoon or scoop I fill each muffin cup about ¾ full making sure to stir between scoops so every muffin has a good mix of ingredients.

Step 5:

I bake the muffins for about 20–25 minutes or until they’re golden on top and a toothpick inserted in the center comes out clean.

Step 6:

Once baked I let them cool in the pan for a few minutes before transferring to a wire rack.

Tips

I cook a big batch of quinoa earlier in the week and keep it ready in the fridge for these muffins.

You can swap the veggies based on what you have spinach mushrooms or even zucchini work great.

I’ve used mozzarella goat cheese and pepper jack in place of cheddar and feta with delicious results.

These freeze beautifully just pop one in the microwave for a quick breakfast any day.

Ways to Serve

I enjoy them warm straight from the oven or cold right out of the fridge.

They pair perfectly with a cup of coffee or fresh fruit on the side.

I sometimes split them in half and spread on a little hot sauce or avocado for extra flavor.

Frequently Asked Questions

Can I make Breakfast Muffins ahead of time?

Absolutely! They store well in the fridge for up to 5 days or in the freezer for up to 3 months.

Are Breakfast Muffins healthy?

Yes! They’re high in protein and fiber especially when made with quinoa and vegetables.

Can I make Breakfast Muffins without cheese?

Definitely. Just skip the cheese or replace it with a dairy-free version for a lighter option.

See You in the Kitchen

I hope you try these Breakfast Muffins and find them as handy and satisfying as I do. Whether you’re making them for your weekly meal prep or just want a quick morning bite they’re a total win. Don’t forget to save the recipe and share your favorite mix-ins with me too!

Happy Cooking!

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