These Bell Pepper & Egg Breakfast Muffins are perfect for any time of the year. And with the new back to school season quickly approaching, these are great to keep in the fridge and reheat on those busy mornings. A cute little breakfast muffin made with a potato base and a creamy egg, bell pepper & Gouda cheese filling. A great way to start any busy day. Pour the coffee and you’re all set.
Who starts their day with a good breakfast? Admittedly, I try my best, but don’t always win the breakfast game. Mostly because I lack organization and I don’t really have time on weekday mornings to cook breakfast. I mean, on work and school days who does have the time, right?
I am definitely a toast person most days. Yes, I know it’s boring but it just works for me. On the weekends and when there’s time, I love nothing more than making a big stack of Crepes, Chocolate Chip Waffles or a delicious Mozzarella & Basil Omelette. But sometimes, it’s nice to have a break from toast even on busy days. And that’s where these make ahead Breakfast Muffins come into play.
Yes, they do take time to make and you wouldn’t want to be rushing around your kitchen at 5:30 am to get them ready before school. But, you can make ahead and keep them in the fridge for up to three days. Reheat and enjoy!
Ingredients To Make The Bell Pepper & Egg Breakfast Muffins
- Gouda Cheese
- Bell Peppers
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Let’s Make Some Breakfast Muffins
- Peel, chop and dice everything – always start by getting everything ready. In this case, peel and dice the onion. Finely dice the bell peppers. And peel and grate the potato. Make sure to wash the potato well and squeeze out any extra liquid.
Cook Onions & Potato
- Cook onions– Add 1 tablespoon of olive oil to a pan set over medium heat. Add the onions and cook down until soft about 8 minutes.
- Add the grated potato – add the potato and stir really well. If it starts to stick, add a few teaspoons of water. Continue to stir until it’s cooked and golden. This will take about 8 minutes.
Prepare The Potato Base
- Grease the muffin tins – I used a medium sized muffin pan for this recipe. Make sure to grease it really well otherwise they will be difficult to remove when cooked.
- Make potato base – Place about a tablespoon of the potato mixture in each muffin tin. Firmly press down with either your fingers or a spoon. If it’s sticking, wet your fingers or the spoon.
Cook the Diced Peppers
- Sautee peppers – add the remaining tablespoon of olive oil to the skillet and cook the peppers for about 5 minutes or until soft. Remove from heat.
SUBSTITUTION TIP – I used three colours of bell peppers, but you can just as easily use whatever kind you have. It won’t affect the outcome of the recipe at all.
Make The Egg Filling
- Whisk eggs– add the eggs to a large mixing bowl and whisk until they are fluffy, about 2 minutes.
- Add seasonings, cream and chives – Add in the salt, pepper, cream and chives and stir to combine.
Finish off The Bell Pepper & Egg Breakfast Muffins and Bake
- Add peppers and cheese – evenly fill all the cups with the cooked bell peppers and the Gouda cheese
- Pour over egg mixture – finish off the breakfast muffins by pouring over the egg mixture. In a medium muffin pan, they will pretty much fill to the top.
- Bake for 15 minutes – In a preheated 375 degrees f/180 degrees c oven, bake the muffins until golden and puffed up.
Fresh From The Oven Egg Breakfast Muffins
Delicious! Friends, you need to make these Bell Pepper & Egg Breakfast Muffins soon. My teens love them and I can’t tell you how many times I’ve made them. With the busy fall season about to start, I’m starting to stock that little freezer of mine.
how To Store These Breakfast Muffins To Keep Them Fresh & Reheating Tips
- Storing the Breakfast Muffins – you can keep them in an airtight container in the fridge up to four days. Alternatively, in the freezer for about to months.
- Reheating – I like to reheat them in a skillet on the stove top. Just add a little butter, add the breakfast muffins and warm them for about 5 minutes. Alternatively, you could reheat them in a microwave.
Some Egg Muffin Variations You Could Try
- Cheese – Swiss, cheddar, feta or mozzarella
- Vegetables – Spinach, mushrooms, leeks or diced tomatoes
Try your own variations to make your version of these Breakfast Muffins.
It’s a great recipe to stock your fridge with and keep the family happy. I make these and my Bacon & Egg Breakfast Muffins often when the school year starts. And we all know, that’s just around the corner friends! How is summer disappearing so quickly? On that note, I’m going to enjoy some of the day and see you all in a few days with a recipe to be decided. Happy Sunday and keep on cooking!
Here’s Some More Breakfast Ideas You Might Enjoy
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Bell Pepper & Egg Breakfast Muffins
- 7 Eggs
- 1 large Potato
- 1/2 Onion finely diced
- 1 cup bell peppers finely diced
- 4 oz Gouda cheese grated
- 3/4 Cup heavy cream
- 1 Teaspoon salt
- 1/2 Teaspoon fresh ground black pepper
- 2 Tablespoons olive oil divided
- fresh chives finely chopped
- Preheat oven to 375 degrees F. Grease 12 medium muffin holders and set aside.
- Peel, wash and grate the potato. Wash the grated potato and squeeze out excess water by putting it in a clean tea towel and squeezing the water out.
- In a medium skillet set over medium to high heat, add one tablespoon of olive oil and the onion. Sautee for about 5 minutes and add the grated potato. Give a really good stir and cook for about 8 minutes until the potatoes are pretty cooked and slightly golden. Remove from heat.
- In a clean skillet, add remaining tablespoon of olive oil and the peppers. Sautee for about 5 – 8 minutes, until soft. Remove from heat
- In a large bowl, whisk the eggs. Add the cream and continue to whisk until smooth. Stir in salt, pepper, and chives (if using).
- Place a tablespoon of the potato mixture in each muffin holder. Press it down. Sprinkle over the peppers and then the cheese. Pour over egg mixture. Repeat for all muffin holders.
- Bake or about 15 minute or until golden and puffed.
- Remove from oven and place tray on a wire rack to cool for about 5 minutes before removing.
- Serve hot or warm.