4-Ingredient Savory Breakfast Muffins

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4-Ingredient Savory Breakfast Muffins

Fluffy, golden, and perfect for a quick, healthy morning meal.

Prep time: 10 mins | Cook time: 20 mins | Yield: 12 muffins

Ingredients

  • 8 large eggs – the base for fluffy muffins.

  • 1 cup cooked ham or bacon, finely diced – or substitute with cooked turkey, chicken, or a plant-based alternative.

  • 1 cup shredded cheese – cheddar, mozzarella, or a mild Mexican blend works beautifully.

  • 1/2 cup finely diced red bell peppers – you can also use spinach, onions, or zucchini.

Optional seasoning:

  • A pinch of salt

  • A pinch of black pepper

  • Fresh herbs like parsley, chives, or oregano for garnish

Instructions

1. Preheat and prepare

  • Preheat your oven to 190°C (375°F).

  • Grease a 12-cup muffin tin with cooking spray or line it with silicone muffin liners to prevent sticking.

2. Mix the eggs

  • In a large bowl, whisk the eggs until smooth and slightly frothy.

  • If using, add a pinch of salt and black pepper and whisk lightly to combine.

3. Add the fillings

  • Evenly distribute the diced ham (or alternative protein), shredded cheese, and diced bell peppers into the bottom of each muffin cup.

Tip: Adding the solids first ensures each muffin gets a balanced mix of ingredients.

4. Pour the eggs

  • Carefully pour the whisked eggs over the fillings in each muffin cup, filling about 3/4 full.

The muffins will rise slightly while baking, so don’t fill them to the top.

5. Bake

  • Place the muffin tin on the center oven rack.

  • Bake for 18–22 minutes, or until the tops are set and lightly golden brown.

  • Test with a toothpick in the center—if it comes out clean, the muffins are ready.

6. Cool and serve

  • Let the muffins cool for about 5 minutes in the tin.

  • Gently loosen the edges with a plastic knife or spatula and remove the muffins.

  • Garnish with fresh parsley or chives if desired.

Pro Tips

  • Storage: Once cooled, store muffins in an airtight container in the fridge for up to 4 days.

  • Freezing: Freeze for up to 2 months; thaw overnight in the fridge or reheat directly from frozen.

  • Reheating: Microwave a muffin for 30–45 seconds for a quick breakfast.

  • Optional variation: For a slightly breadier texture, whisk in 1/4 cup of flour or 1/4 cup milk/almond milk into the egg mixture before pouring.

Variations to Try

  1. Veggie-packed: Add spinach, mushrooms, zucchini, or cherry tomatoes.

  2. Spicy: Include finely diced jalapeño or a dash of paprika.

  3. Cheese swap: Try feta, goat cheese, or pepper jack for different flavors.

  4. Meat-free: Skip the ham/bacon and add extra vegetables for a vegetarian version.

These muffins are nutritious, protein-rich, and incredibly versatile—perfect for breakfast, snack, or even a light lunch.

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