Breakfast Egg Muffins

Story by Natalie
Breakfast Egg Muffins
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These Bacon, Cheddar, and Egg Muffins with Jalapeños are coming to your rescue, just in time for the holidays.

My tips for making the holidays just a bit easier:

If I weren’t a foodie, there would be no blog. And, because I’m a foodie, spending hours in the kitchen is something that actually excites me. However, I draw the line at cooking one large meal per day for my family. I mean, who wants to get up and slave over breakfast only to turn around and slave again over dinner? Not to mention all the dishes that go along with those meals.

These feelings, combined with the fact that no one should be eating cold cereal on a holiday, make these breakfast egg muffins not only a great idea, but an actual lifesaver come this time a year.

Breakfast Egg Muffins

Three Reasons I LOVE Egg Muffins:

  1. Thanks to OXO’s Precision Batter Dispenser and their Non-Stick muffin pans, this recipe comes together so fast and easy.
  2. They are high in protein, which is exactly what my family needs when we’re likely to be carb and sugar loading for the rest of the day.
  3. They can be made ahead of time! My dream come true this time of year.

So, let’s get started on just how to construct these epic make-ahead egg muffins.

Breakfast Egg Muffins

What do I put in an Egg Muffin?

Honestly, the sky's the limit here my friends. In fact, it was hard for Holly and I to decide exactly which direction we wanted to go with these muffins- there are so many delicious flavor combinations! In the end, we went with the classics of bacon, cheddar cheese, and jalapeños, all mixed together with scrambled eggs.

That being said, here are a few runners up that you can try at home:

  • Spinach, Mushroom, Swiss
  • Feta, Spinach, Sun Dried tomatoes
  • Black forest ham, cheddar, chives
  • Bell peppers, green onions, cheddar cheese

How Do I Make an Egg Muffin?

You can do the obvious and premix all ingredients, then ladle the mixture (ever so carefully) into the muffin tins...or you can go with our easy route! We premix the eggs and use the OXO Precision Batter Dispenser to make sure each cup has exactly the right amount! It also doesn’t hurt that it keeps things much less messy than ladling over the muffin pan. Also, it’s best to use a non-stick pan for easy release – it’ll help to keep the shape of the muffins. 

After that, just sprinkle in your toppings (and by you, I mean your kids, because this is an easy, mess free way to get them involved) and you’re ready to bake!

Breakfast Egg Muffins

How do you store make-ahead Egg Muffins?

The fact that these muffins can be made ahead of time is probably my favorite thing about them. Once they’re prepared and baked, they stay fresh for up to 5 days in an airtight container!

All you have to do his heat them up in your microwave for a minute or in a hot pan for 2-3 minutes and breakfast is done! Amazing right? “Fresh,” hot, and healthy breakfast for the family in just 2 minutes is what I am all about come holiday season.

My family and I will be road tripping next week and I cannot wait to have a batch of these on hand for hungry kids who need more than just snacks. I'll also be bringing all my favorite OXO tools along with me, so I can recreate these babies all week long for our huge (and hungry) family!

More Easy Breakfast Ideas

If you're looking for more easy breakfast ideas to make for guests around the holidays this European spread is one of our favorites! We also love these breakfast burritos because they can be made ahead and frozen! Lastly, can you think of anything more delicious than warm scones? These jam dot oat scones are a fan and family favorite. 

If you make this tortilla soup, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag us @themodernproper and #themodernproper if you do. 

Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe.

This sponsored post is written by TMP on behalf of OXO. The opinions and text are all ours. Thank you for supporting the brands we love.

Breakfast Egg Muffins

Serves 12

Ingredients

1lb cooked bacon, chopped
2 cups shredded cheddar cheese
2 jalapeños, seeded and diced
12 eggs
1/2 cup milk
1 tsp salt
1/2 tsp pepper
fresh cilantro

Method

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, whisk together eggs, milk, salt and pepper and pour into Oxo’s precision batter dispenser.
  3. Grease a 12 cup muffin tin. Evenly disperse half of the bacon, cheese and jalapeños into cups. Pour egg mixture into the cups, filling ½ full. Top with remaining ingredients.
  4. Bake on center rack for 20-25 minutes. Top with fresh cilantro and serve!

Notes:

  • Seeded jalapeños do not give off the same heat as jalapeños. This dish is NOT spicy, but filled with flavor. To avoid getting the spicy flavor on your hands, wear gloves while removing seeds.
  • Breakfast Egg Muffins can be stored in an airtight container for up to 5 days. To reheat, microwave for 1 minute or place in a preheated oven at 400°F for 5 minutes.