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Hearty Breakfast Muffins
These Hearty Breakfast Muffins are the perfect grab-and-go solution for busy mornings. Packed with protein, fiber, and nutritious vegetables, these muffins are not only filling but also delicious and healthy. Whether you’re looking for a quick breakfast or a midday snack, this recipe will keep you satisfied. With ingredients like eggs, oats, cheese, and your choice of veggies, these muffins are versatile and customizable to fit your preferences. Plus, they’re freezer-friendly, making meal prep a breeze!
Equipment
- Large mixing bowl
- Muffin tin (12 cups)
- Whisk
- Measuring Cups and Spoons
- Grater
- Spatula
- Non-stick spray or muffin liners
Ingredients
- 6 large eggs
- 1 cup rolled oats or oat flour
- 1 cup shredded cheese cheddar, mozzarella, or your preferred blend
- 1 cup mixed vegetables such as spinach, bell peppers, mushrooms, or zucchini
- ½ cup cooked sausage or bacon optional
- 1 tsp baking powder
- ¼ cup milk or plant-based milk
- 2 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh herbs like parsley or chives for garnish, optional
Instructions
Prepare the Muffin Tin
- Preheat your oven to 350°F (175°C). Grease the muffin tin with non-stick spray or use muffin liners to prevent sticking.
Combine Wet Ingredients
- In a large bowl, whisk together the eggs, milk, and olive oil until fully combined. The mixture should be smooth and creamy.
Add Dry Ingredients
- Add the rolled oats, baking powder, garlic powder, onion powder, salt, and pepper to the wet mixture. Stir until well combined. The oats will add texture and help the muffins stay hearty.
Mix in Cheese, Vegetables, and Meat
- Gently fold in the shredded cheese, vegetables, and optional cooked sausage or bacon. Ensure the fillings are evenly distributed throughout the batter for consistency in each muffin.
Fill Muffin Tin
- Spoon the mixture into the prepared muffin tin, filling each cup about ¾ of the way full. Sprinkle some extra cheese on top if you want a crispy, cheesy top.
Bake
- Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Garnish with fresh herbs if desired.
Notes
Tips:
- Make it Vegetarian: Skip the sausage or bacon and load up on more vegetables or add extra cheese.
- Freezer-Friendly: These muffins can be frozen for up to 3 months. Reheat them in the microwave for a quick and easy breakfast.
- Gluten-Free Option: Use gluten-free oats or oat flour for a gluten-free version of these muffins.
Nutrition Information (Per Muffin):
- Calories: 150
- Protein: 9g
- Carbohydrates: 7g
- Fat: 10g
- Fiber: 2g
- Sugar: 1g
I made this recipe, It’s Delicious