Breakfast Muffins
User Reviews
5
Breakfast Muffins
Description
This recipe blends beaten eggs with Greek yogurt, shredded cheese, cooked bacon, thinly sliced jalapeño, and green onions to form a batter baked in muffin-sized portions. The use of Greek yogurt adds moisture and tenderness, while bacon provides savory flavor and the jalapeño adds controlled heat that can be adjusted by removing seeds. The muffins are baked until puffed, set, and golden, yielding a firm yet tender texture.
The muffins are baked in silicone pans to prevent sticking, as metal pans tend to cause adhesion despite cooking spray. This recipe is structured for six muffins, though smaller muffin holes may increase the count. The muffins can be served warm or at room temperature, making them practical for make-ahead meals.
Customization is straightforward with possibilities like substituting feta cheese for shredded cheese, swapping bacon for sausage, or adding vegetables such as corn, spinach, or kimchi. Green onions can be replaced with chives or very thinly sliced red onion. The level of spice can be moderated by adjusting the jalapeño preparation.
These muffins are not suited for freezing but keep well refrigerated for up to five days, supporting their use in weekly meal planning. The batter’s balance of ingredients ensures a satisfying breakfast option that combines protein, seasoning, and vegetable components.
Ingredients
- 6 egg
- 1 tbsp Greek yogurt
- salt to taste
- black pepper to taste
- ⅓ cup cheese shredded
- 4 Bacon cooked & chopped, or 1/3 cup bacon crumbles, pieces of
- 1 jalapeño thinly sliced, large
- 2 green onions thinly sliced
Instructions
- Preheat the oven to 350.
- Beat together the eggs, yogurt and some salt and pepper, before carefully stirring in the cheese, bacon, jalapeño and green onion.
- Spoon the mixture into 6-8 holes of a silicone muffin pan. This recipe is written to make 6 muffins, but smaller pans might yield more muffins. You want each hold to be 3/4 full.
- Bake for 15 minutes until the egg is set, puffed and golden. Allow to sink and cool to the tough before removing from the silicone cups and serve either warm or at room temperature.
Notes
- Use silicone muffin pans or cupcake liners to prevent sticking; metal pans tend to cause sticking even with cooking spray.
- Adjust jalapeño heat by removing seeds and membranes or adding extra slices for more spice.
- The muffins are not suitable for freezing but can be stored in the fridge for up to 5 days for meal prep.
- Variations include using feta cheese, cooked sausage, and adding vegetables like corn, spinach, or kimchi.
- Green onions can be substituted with chopped chives or thin red onion slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 15mg | 5% |
| Sodium | 138mg | 6% |
| Potassium | 54mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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