Easy Egg Muffins are the perfect breakfast recipe! These are accidentally dairy-free and full of bacon and peppers. They freeze easy too, making breakfast easy for busy mornings.
Not only are these egg muffins easy to make and easy to change up with any ingredients you like, but thanks to the sponsorship of Almond Breeze, they’re dairy-free too!
I’ve talked about this before, but breakfast is always an issue in my house. As Jordan gets older it just gets worse: she’s now a teenager and sleeps like one, regularly staying up too late and sleeping in and hating when the alarm goes off. She’s often not hungry in the morning anymore and just eats to eat but not anything good (and not enough to keep her going until break).
Breakfast is always a problem for me too; I’m not hungry before 8am and that’s when I have to leave to take Jordan to school. I work out right after drop and I have to have something in my stomach to get through a good workout. I usually cook a scrambled egg mixed with some egg whites every morning but that gets old fast. Sometimes I just wish I had a grab-and-go egg that I can heat and eat so I don’t have to whisk and cook and wash a pan.
That’s where these Easy Egg Muffins come in: they’re fast and easy and you can freeze them for when you want them. Plus they taste delicious and only have about 58 calories (or 1 Weight Watchers SP on Freestyle) per muffin. That means I can eat two!
I’ve made egg muffins before but never like this, and I think my recipe makes a difference. I use eggs, of course, and Almond Breeze almondmilk to fluff them. Then I like to add a bit of flour and baking soda, reminiscent of my cheesy chile egg bake to make them more fluffy. Top them off with some spices and add-ins and you have the perfect easy breakfast recipe.
Making these with bacon and green bell pepper satisfies my morning cravings, but you can add any veggies and/or meat that you want. I think my daughter would love if I used breakfast sausage crumbles and I know my husband would love it if I added some cooked asparagus or mushrooms. You can even add cheese if you want, but I found I didn’t even need it. Cheese is kind of a no-no for me right now because I’m trying to stick to my WW points and cheese just uses up too many of them!
I can totally see using these egg muffins to make a homemade breakfast sandwich with an English muffin. I have a friend who makes her egg muffins with hash browns – that would be so good too!
Easy Egg Muffins are the perfect breakfast recipe for any day; they freeze well and fill you up!
How to make the best ever egg muffins:
- I used 6 large eggs. You could also use 3-4 eggs and the rest egg whites, if you prefer.
- We all know how much I love Almond Breeze almondmilk. I’ve been using it in recipes for years now, but until this recipe I’d never tried it in eggs. To be honest, I was nervous. I was fearful for nothing; the almondmilk helped fluff up the eggs and there wasn’t a strange flavor or texture at all. Be sure to use Unsweetened Original for best results.
- I like adding a bit of flour and baking soda to help the texture of the muffins.
- Don’t forget my secret spice: paprika!
- Use any add-ins in place of or in addition to the peppers and bacon (i.e. sausage or mushrooms or any other vegetable).
- Feel free to add some cheese, but that will increase the calorie count.
- Can you freeze egg muffins? Yes you can! I freeze these in sandwich bags and then reheat them in the microwave.
- You’ll see I list how long to bake these egg muffins, however know that you should bake them until they’re done to your liking. I do not like ANY jiggle in my egg so I cook them longer than some people might like. (I always ask for my eggs “well done” at restaurants.)
Basically, these are the perfect breakfast and they’re easy to make to your liking. You can easily make these vegan by skipping the bacon or gluten-free by using gluten-free AP flour. We all loved these egg muffins and I’ve been finding myself making them over and over.
Easy Egg Muffins
- 6 large eggs
- 1/2 cup Almond Breeze Original Unsweetened almondmilk
- 1 tablespoon flour
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon smoked paprika
- 1/4 cup green pepper diced (about ¼ of a regular sized pepper)1
- 1/3 cup cooked bacon diced2
- Preheat oven to 350°F. Spray a 12-cavity muffin tin with nonstick cooking spray.
- Whisk eggs and almond breeze until smooth, then whisk in flour, baking soda, salt, and spices.
- Stir in green pepper and chopped bacon.
- Pour mixture evenly into muffin pan.
- Bake for 10-15 minutes, or until eggs are done to your liking.
- Cool a few minutes before removing from pan.
- Store in an airtight container for up to 2 days or freeze for up to one month.
Nutritional information not guaranteed to be accurate
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This post was sponsored by Almond Breeze. All opinions are 100% my own.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 15, 2018