This make-ahead egg vegetable breakfast muffin recipe is perfect for busy mornings or when company is coming!
I love to make meals and desserts ahead of time. For the holidays or other family gatherings, it allows me to be fully present with our guests. During every day life, especially when I was in the hectic single mom days of working full-time plus running an evening and weekend taxi service for my kids’ practices, games, rehearsals and shows, cooking ahead meant that we avoided the fast food trap, saved money and ate healthier, tastier meals.
Protein and Vegetable-Packed Breakfast Muffins
While my life isn’t quite the same endless blur of activity these days, having time to make and eat a healthy breakfast can still be a struggle. I used to make breakfast burritos sometimes for my kids and freeze them to pop in the microwave when we were in a hurry, but I have been craving some sort of an egg and veggie muffin concoction lately. So, I’ve been playing with make-ahead egg vegetable breakfast muffin ideas and experimenting to create a recipe that’s both delicious and healthy.
These muffins have eggs, a little bacon (or sausage), vegetables, dairy-free cheese (or you can use regular) and bread (you can use gluten-free bread). I experimented with different breads, trying both whole grain bread (my preference) and some slider buns I had on hand. I was rooting for the grainy bread to emerge as the taste test winner. They did … and they didn’t. Eaten fresh out of the oven, the ones made with the slider buns won, hands down (they also had a slightly nicer shape and are easier to make because you don’t have to cut pieces of bread into circles). But after sitting in the refrigerator overnight, both options are just as delicious. Why? Because the egg/veggie/seasoning mixture soaked into the slider buns right away. The bread, however, needed more time to absorb all the yumminess. The bottom line? If you’re making these ahead, want a healthier whole grain bread and don’t mind a little extra work, use whole grain bread. If you want to eat them right away and/or don’t want to mess with cutting the bread into circles, opt for the slider buns (they’re the perfect size!)
Like many of my recipes, this egg vegetable breakfast muffin can be made dairy-free by using a dairy-free substitute cheese … or it can be made with regular cheese. You can also make it gluten-free by using gluten-free bread or g-f slider buns. You can also use a little bacon or sausage (or both), depending on your family’s preferences. In the photos, you’ll see 2 options using the same basic recipe. In one, I used Daiya mozzarella “cheese” shreds and bacon (my preference); in the other, I used shredded cheddar cheese and mild Italian sausage (my husband’s preference).
Pin it/save it to make later!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
muffins
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- 9 eggs
- 1/2 cup chopped onion
- 1/4 cup chopped tomatoes
- 1/2 cup chopped fresh spinach
- 6 pieces pre-cooked bacon (or the equivalent amount of Italian or breakfast sausage)
- 1/3 cup Diaya dairy-free mozzarella "cheese" shreds (or 1/3 cup grated cheddar cheese)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- nonstick cooking oil spray
- 6 slider buns (reg or gluten-free; or 12 circular cut-outs of your favorite bread)
Ingredients
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- Preheat oven to 35 degrees Fahrenheit
- Spray a standard 12 muffin tin with nonstock cooking oil of your choice
- Place one half of a slider bun in the bottom of each of the 12 muffin tin holes (or use circles of multi-grain bread you cut out with a round cutter or top of a drinking glass)
- Whisk the eggs; then add all of the other ingredients (if you're using cheddar cheese, save some to add to the tops of the muffins)
- Cover each piece of bread in the muffin pan with the liquid mixture, being careful to get a somewhat even amount of liquid/solids in each muffin (hint: after I mix the egg mixture in a bowl, I transfer to a large liquid measuring cup and then pour from there, to make it easier to not make a big mess).
- Bake in the oven for 18-20 minutes. You can eat these fresh out of the oven, store the in the refrigerator for a couple days to reheat in the mornings or store in the freezer. They taste best when you reheat them in the oven or a toaster oven, but you can also microwave them. Enjoy!
Kitchen Gone Rogue Recipe - www.kitchengonerogue.com.
