Easy Breakfast Egg Muffins (Great for Home or Camping!)
Looking for a quick, protein-packed breakfast that’s easy to prepare ahead of time and perfect for busy mornings? These Breakfast Egg Muffins are just what you need! They’re customizable, freezer-friendly, and yes – you can even make them while camping using a Weber BBQ.
Whether you’re prepping for the school week or enjoying a weekend outdoors, these savory muffins are the ultimate make-ahead meal. They’re low-carb, packed with veggies and protein, and endlessly adaptable based on what you have on hand.
Ingredients
Here’s what you’ll need to make about 6 egg muffins:
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6 large eggs
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1/4 cup milk (any kind – dairy or non-dairy alternatives like oat or almond milk work well)
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1/4 cup diced onion
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1/4 cup diced green bell pepper
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1/4 cup cooked bacon or ham (optional – skip or swap for mushrooms for a vegetarian version)
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Salt and pepper to taste
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Oil or non-stick spray for greasing the muffin tin
Instructions
1. Preheat your oven or grill
Preheat your oven to 180°C (350°F). If you’re camping and using a Weber BBQ, close the lid and preheat it for about 10–15 minutes, just like an oven. Make sure your muffin tray is safe for grill use if you’re not using a cast-iron pan.
2. Prepare your muffin tin
Lightly grease a standard muffin tin with oil or non-stick spray. This will help prevent sticking and make cleanup easier.
3. Add fillings
Distribute the diced onion, bell pepper, and cooked bacon or ham evenly between the muffin cups. You can mix and match ingredients here – try adding chopped spinach, shredded cheese, tomatoes, or leftover roasted veggies.
4. Whisk the eggs
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. The milk helps make the muffins light and fluffy.
5. Fill the cups
Carefully pour the egg mixture over the veggie and meat filling in each muffin cup. Fill each cup about 3/4 of the way full to allow room for the eggs to rise.
6. Bake
Bake in the oven (or on the Weber with the lid closed) for 20–25 minutes, or until the muffins are set in the center and the tops are lightly golden. If you’re using a grill, check after 20 minutes and adjust the cooking time as needed.
7. Cool and serve
Let the muffins cool in the tin for a few minutes, then use a knife to gently loosen and lift them out. Serve warm or let them cool completely before storing.
Storage and Reheating Tips
Egg muffins store beautifully, making them a perfect meal prep option:
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Fridge: Store in an airtight container in the fridge for up to 4 days.
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Freezer: Freeze in a single layer, then transfer to a bag or container. Reheat straight from frozen or thaw overnight in the fridge.
To reheat, microwave for 30–45 seconds or warm on a pan over low heat. If you’re camping, wrap them in foil and place on a warm grill or near your campfire coals to reheat.
Make It Your Own – Customization Ideas
The beauty of this recipe is how versatile it is. Here are some tasty mix-in ideas:
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Cheese: Cheddar, feta, mozzarella, or goat cheese
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Veggies: Mushrooms, spinach, cherry tomatoes, zucchini
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Meat: Sausage crumbles, ground turkey, leftover chicken
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Herbs & Spices: Basil, parsley, smoked paprika, chili flakes
You can also make a double batch and freeze the extras – trust me, you’ll be glad you did!
Camping Tip – Using a Weber BBQ
No oven? No problem! If you’re camping with a Weber BBQ, simply:
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Preheat the BBQ with the lid closed.
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Place a muffin tin (or silicone cups in a cast iron pan) on indirect heat.
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Close the lid and cook as directed, checking occasionally.
It’s an easy, mess-free way to enjoy a hot breakfast outdoors.
Final Thoughts
These Easy Breakfast Egg Muffins are a true breakfast hero – simple, tasty, and endlessly adaptable. Whether you’re at home or cooking under the stars, this recipe is sure to become a favorite in your breakfast routine.
