These Easy Breakfast Muffins Will Get You Out the Door Fast!

Why am I posting a breakfast recipe on a mental health blog? Well, these are a total sanity saver for busy mornings, that’s why! Your mental health (and taste buds) will thank me. Sometimes getting everybody up, dressed, ready, and out the door can be a real challenge, let alone getting everyone fed. More granola bars have been eaten in my car than I would care to admit.

On Sundays I like to do “big cooking day”. This is when I make a  things like a giant pot of spaghetti sauce, roasted chicken, rice or these breakfast muffins and freeze it all. I got the inspiration for this from Rachel Ray, who does a month of meals at a time. You can find an example here.

I like to make 2 dozen of these ahead and freeze for a 30-second breakfast, but they are also amazing right out of the oven. There are several versions of these around the internet; here is my version. And even though I call them “muffins”, they actually have no flour or grains.

30-Second Breakfast Muffins


  • cooking spray
  • 16 eggs
  • 2 cups shredded mild cheddar cheese
  • 3/4 cup milk
  • Salt and pepper to taste
  • 2 cups steamed mixed veg (cooked al dente) OR cooked crumbled bacon (My favorite way to cook bacon is on a cookie sheet lined with foil in the oven at 425°F. Turn bacon over at 15 minutes then check every 5 minutes until done. Drain on a paper towel.)
mmm, bacon


  • Preheat Oven to 425°F
  • Spray the cups of 2 muffin pans with cooking spray.
  • Cover the bottom of each cup with either veggies or bacon, about 1/4 inch. If you are using veggies, resist the temptation to fill any more than this! Your muffins will end up watery and soggy. Less is more.

  • In a large bowl whisk eggs and milk
  • Stir in cheddar cheese
Looks a lot like an omelette or frittata, right? That’s because it pretty much is.
  • Fill each muffin tin to about 3/4 full with egg, milk and cheese mixture.  I like to use a 1/4 measuring cup. If there is any mixture left, distribute evenly. Don’t fill past about 1/4 inch from the top.
  • Bake 15-20 mins. The muffins should be just starting to brown.
Browned to perfection!
  • Cool on wire racks, in the muffin pans for 20-30 mins.
  • Gently remove by using a small silicone or rubber spatula to separate the muffins from the cups and allow them to cool completely on counter or in fridge.
  • Keep in fridge or freeze in an airtight container or gallon freezer bag.  (I don’t know how long they last because they never last longer than a month in my house!)
Breakfast is ready!
  • When ready to eat, heat on a paper bowl in the microwave for 30 seconds, 60 if frozen. No need to thaw first.

I hope these help your mornings be just a little less rushed! Let me know how it goes in the comments!


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