Savory Breakfast Muffins

Close-up of two stacked slices of egg frittata with visible red bell peppers, greens, and melted cheese.

These savory breakfast muffins are soft, cheesy, and made for easy mornings. They bake up filling and flavorful, making them perfect for prepping ahead and grabbing on busy days.

Course Breakfast

Cuisine American, International

Keyword batter, breakfast muffin, breakfast sausage, flour, muffin, muffin tin, sausage, savory, savory breakfast, savory breakfast muffins, savory muffin, savoury muffins, spinach

Prep Time 15

Cook Time 20

Servings Pieces

Calories 159kcal

Author Zuzana Paar

Equipment

1 Mixing Bowl
1 Whisk
1 Muffin Tin
1 Ladle

Ingredients

6 Eggs
1/4 Cup Milk
1/2 Cup Red Bell Pepper chopped
1/2 Cup Sausage cooked and broken into small pieces
1/4 Cup Spinach roughly chopped
1/3 Cup Cheddar Cheese grated
1/4 teaspoon Garlic Powder
1/4 teaspoon Salt
1/2 teaspoon Black Pepper just a pinch

US Customary - Metric

Instructions

Preheat oven to 350°Fahrenheit (180°Celsius) and grease a 6-cup muffin tin; cook and crumble the sausage, then chop the bell pepper and spinach.
Whisk eggs with milk, salt, garlic powder, and black pepper until smooth and fully combined.
Stir in the bell pepper, sausage, spinach, and cheddar, mixing just until evenly distributed.
Fill the muffin cups nearly to the top and bake for about 20 minutes until set, then cool slightly before serving.

Notes

Cook the breakfast sausage fully before adding it to the batter, or you’ll end up with greasy, soggy muffins. Let it cool slightly so it doesn’t melt the cheddar cheese too early.
Use fresh spinach, but chop it small so it spreads evenly through the savory breakfast muffins. Big spinach pieces trap moisture and mess with the texture.
Don’t overmix the batter; overworking it makes dense, tough muffins instead of light, savory ones.
Fill the muffin tin almost to the top for a better rise and shape. Underfilled cups give you flat muffins that feel more like snacks than a real breakfast.

Nutrition