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mini egg and cheese breakfast muffins - featured image

Back to School Mini Egg and Cheese Breakfast Muffins


  • Author: Grace
  • Total Time: 30-32 minutes
  • Yield: 12 muffins 1x

Description

Quick, portable, and kid-approved mini egg and cheese muffins perfect for busy mornings and weeknights. Fluffy, cheesy, and customizable with simple ingredients.


Ingredients

Scale
  • 8 large eggs
  • 1 cup shredded cheddar cheese (100g)
  • 1/4 cup milk (60ml) – whole milk preferred
  • 1/2 cup all-purpose flour (65g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional add-ins:
  • 1/4 cup diced bell peppers (40g)
  • 1/4 cup chopped spinach (15g)
  • 1/2 cup cooked bacon or sausage (75g)
  • 2 tablespoons sliced green onions

Instructions

  1. Preheat oven to 350°F (175°C). Grease muffin tin or line with silicone liners.
  2. In a mixing bowl, whisk together 8 eggs and 1/4 cup milk until frothy.
  3. Add 1/2 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until just combined; do not overmix.
  4. Fold in 1 cup shredded cheddar cheese and any optional add-ins you choose.
  5. Divide batter evenly among 12 muffin cups, filling each about 3/4 full.
  6. Bake for 18-20 minutes until tops are golden and a toothpick inserted comes out clean.
  7. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

[‘Do not overmix the batter to keep muffins light and fluffy.’, ‘Use fresh eggs for best texture and flavor.’, ‘Customize with add-ins like veggies, bacon, or different cheeses.’, ‘Line muffin tin with silicone liners or grease well to prevent sticking.’, ‘Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.’, ‘Reheat with a damp paper towel in the microwave to keep muffins moist.’, ‘Avoid freezing muffins with fresh veggies as they can become watery when thawed.’]

  • Prep Time: 12 minutes
  • Cook Time: 18-20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 120
  • Sodium: 210
  • Fat: 8
  • Saturated Fat: 4.5
  • Carbohydrates: 3
  • Fiber: 0.5
  • Protein: 8

Keywords: mini egg muffins, breakfast muffins, kid-friendly breakfast, make-ahead breakfast, quick breakfast, cheesy muffins, portable breakfast