Breakfast is one of my favorite meals of the day – there’s something special about the aroma of eggs, sausage and bacon cooking in the morning! These breakfast egg muffins are the perfect combination of an egg omelette and hash browns, all in bite! I make these muffins with all the usual omelette ingredients: mushrooms, shallots, peppers and cheese. Each bite is packed full of amazing, mouth-watering flavor! I love to make these for Sunday brunch and enjoy them with a side of avocado and heirloom tomatoes.
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These egg muffins are packed with incredible flavors you can actually see! I love the bits of sausage, peppers and dill on top! Try this breakfast recipe as a make-ahead breakfast, too! Make these Sunday night to enjoy a delicious breakfast for the next few days. Allow the muffins to cool completely, then wrap individually or on a tray and refrigerate them for up to 3 days. Place them into the freezer for an extended shelf life. Just warm up in the morning in the microwave or in the oven as you head out to work! Also, this recipe can be easily adjusted to make 12 muffins, just double the recipe!
And, try adding your favorite fillings to these egg muffins to change up the recipe; like bacon, ham, broccoli or even wilted spinach.
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Looking for more incredible breakfast recipes? Try my ‘Loaded Breakfast Burritos’ next! They’re great for making ahead, too!
And this recipe for ‘Breakfast Potatoes’ with poached eggs is simply amazing!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
This 12-count pan with removable bottoms is perfect for this recipe! You’ll be able to remove the egg muffins from the pan easily!
I love my Analon non-stick pans – by far, the best non-stick pans that actually last and don’t ruin!
Use this set of nesting glass mixing bowls for easy food prep.