Start your day right with these delicious, Protein-packed Egg Muffins! Loaded with veggies, cheese, and a hint of bacon, they’re an easy breakfast that’s both satisfying and nutritious. Perfect for busy mornings or meal prep, these muffins are as convenient as they are flavorful.

Why You Will Love This Recipe

Quick & Easy. Ready in under 30 minutes.

Protein-Packed. Keeps you full and energized all morning.

Customizable. Swap veggies, cheese, or bacon to your liking.

Meal Prep Friendly. Make a batch and store it in the fridge or freezer.

Family-Friendly. Kid-approved and perfect for everyone.

Ingredients Needed for Protein-Packed Breakfast Muffins

Eggs: Protein-rich and excellent for muscles and brain health.
Almond milk: Low-calorie, dairy-free, and full of vitamin E.
Cherry tomatoes: Packed with antioxidants and vitamin C for immunity.
Bacon: Adds protein and flavor (enjoy in moderation).
Onion: Supports heart health and fights inflammation.
Spinach: Full of iron, vitamins, and antioxidants for overall wellness.
Cheese: Provides calcium and protein for strong bones.
Seasonings: I used salt, black pepper, and oregano.

How To Make Protein-Packed Breakfast Muffins

Preheat your oven to 350°F (175°C).

In a bowl, whisk eggs and almond milk together. Season with salt, black pepper, and oregano.

Fold in cherry tomatoes, bacon, onion, spinach, and cheese.

Grease a muffin tin or use silicone liners. Pour the mixture evenly into 12 muffin cups.

Bake for 20–25 minutes, or until the eggs are set and slightly golden on top.

Let cool slightly before removing. Enjoy warm or store for later!

Place muffins to an airtight container and store them in the refrigerator for 3-4 days. When ready to serve, re-heat in the microwave for a minute and enjoy! Please look at the recipe card below for a detailed recipe.

Commonly Asked Questions

Can these be made ahead of time? Yes! Store in the fridge for up to 4 days or freeze for up to 1 month.

Is it possible to make them dairy-free? Absolutely! Use almond milk and dairy-free cheese.

Do I have to use bacon? No, you can omit it or use turkey bacon, sausage, or make it vegetarian.

Will a standard muffin tin work? Yes, it’s perfect for even baking and portion control.

How do I reheat them? Microwave for 30–60 seconds or warm in the oven at 350°F for 5–10 minutes.

More Breakfast Recipes You Will Love

Creamy Banana Peanut Oatmeal

Sheet Pan Eggs and Vegetables

Cottage Cheese Egg and Vegetable Muffins with Turkey Bacon

Baked Oats With Cottage Cheese and Blueberries

Protein-Packed Breakfast Muffins

Recipe by Fayette Nyehn

Start your day right with these delicious, Protein-packed Egg Muffins! Loaded with veggies, cheese, and a hint of bacon, they’re an easy breakfast that’s both satisfying and nutritious. Perfect for busy mornings or meal prep, these muffins are as convenient as they are flavorful.

Print Recipe Pin Recipe

Servings 5

Ingredients

8-12 eggs
⅓ cup almond milk
¼ cup diced cherry tomatoes
¼ cup diced bacon
2 tbsp chopped onion
½ cup baby spinach
⅓ cup shredded cheese
Salt to taste
1 tsp black pepper
1 tsp oregano

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, whisk eggs and almond milk together. Season with salt, black pepper, and oregano.
Fold in cherry tomatoes, bacon, onion, spinach, and cheese.
Grease a muffin tin or use silicone liners. Pour the mixture evenly into 8 muffin cups.
Bake for 20–25 minutes, or until the eggs are set and slightly golden on top.
Let cool slightly before removing. Enjoy warm or store for later!