These Breakfast Egg Muffins Without Eggs are hearty and loaded with cheese, potato, and crisp bites of bacon. They come together quickly and are totally customizable. They’re great make-ahead breakfasts for busy mornings, perfect for anyone with an egg allergy or intolerance.
These Breakfast Egg Muffins Without Eggs Are A Game-Changer!
These Breakfast Egg Muffins Without Eggs are delicious, convenient, packed with protein and flavor, and sure to put a smile on your face every morning. Plus, they’re totally customizable and come together together quickly.
These egg-free egg cups are perfect for anyone with an egg allergy or intolerance. Add whatever flavors you like—whether it’s veggies, meat, or extra cheese—and make them your own!
These eggless breakfast muffins are a busy morning’s best friend. You can whip up a batch at the beginning of the week, and then just reheat them as needed. Or freeze them individually, and you’ve got breakfast or a snack ready whenever you need it.
Trust me, once you try these Breakfast Egg Muffins Without Eggs, you’ll wonder how you ever lived without them! These Breakfast Egg Muffins Without Eggs are a game-changer!
If you like this recipe, you gonna LOVE my The Ultimate Eggless Quiche (Easy – No Tofu) recipe.
What To Love About This Recipe
Egg-Free: Perfect for those with an egg allergy or intolerance.
Protein-Packed Breakfast Bites: Even without eggs, these muffins are loaded with protein thanks to ingredients like ricotta cheese and bacon.
Naturally Gluten-Free: With no flour in sight, these muffins are naturally gluten-free, making them a safe and tasty option for those with gluten sensitivities.
Make-Ahead Breakfast: You can make a batch at the beginning of the week, and reheat as needed. Breakfast will be ready in a flash, even on the busiest mornings.
Freezer-Friendly: These muffins freeze beautifully. Make a big batch, freeze them individually, and grab one whenever you need a quick breakfast or snack.
Hearty & Loaded: They are hearty and loaded with cheese, potato, and crisp bites of bacon. Each bite is a flavor explosion!
Customizable Flavors: You can customize the flavor by choosing different add-ins. Whether you’re a veggie lover or a meat aficionado, there’s a combination for everyone.
Quick & Easy Meal Prep: These muffins come together quickly and are a great make-ahead breakfast for busy mornings. Spend a little time prepping now for a lot of time saved later.
Simple Equipment: These delicious breakfast bites can be baked in a standard 12-count muffin pan without fancy kitchen tools. All you need are a muffin tin, a mixing bowl, and an oven.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Bacon: Adds a delicious smoky flavor and protein. You can use turkey bacon or omit it for a vegetarian option.
- Onion: Provides a savory flavor and texture. You can use red, yellow, or white onion based on your preference.
- Whole Ricotta Cheese: This adds creaminess and richness to the muffins. I like to use whole milk ricotta cheese for a better taste, but if you prefer less rich egg cups, you can use Part-Skim Ricotta or half ricotta and half cottage cheese. However, keep in mind that this might affect the dish’s texture and baking times since the fat and water content of the mixture will change.
- Cornstarch: Helps to bind the ingredients together and gives the muffins a slightly denser texture.
- Heavy Cream: Adds moisture and richness to the muffins. You can use milk or a dairy-free alternative.
- Seasoning & Spices: You’ll need garlic powder, onion powder, salt, black pepper, and ground mustard.
- Baking Powder: Helps the muffins rise and become fluffy.
- Shredded Cheddar Cheese: Adds cheesy goodness and enhances the flavor. You can use any cheese of your choice.
- Frozen Hash Browns: They provide a base for the muffins and add a delicious potato flavor. You can use fresh or frozen sheered hash browns. If frozen hash browns are not available, you can grate fresh potatoes. One cup of freshly grated potatoes is around 125 g.
Process Overview: How To Make Breakfast Egg Muffins Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Preheat The Oven And Prepare The Pan
Preheat oven to 350°F (180°C). Generously spray a 12-cup capacity muffin tin with nonstick oil spray.
Step 2 – Saute
In a large skillet, cook the bacon on medium heat, occasionally stirring, until it crisps. Using a slotted spoon, transfer the bacon to a plate and reserve. Then, add the onion to the pan drippings in the same skillet; sauté until fragrant and soft, about 3 minutes. Set aside.
Step 3 – Make The Cheese Mixture
Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a separate bowl. Then, stir in the cheese, frozen hash browns, bacon, and sauté vegetables.
Step 4 – Divide The Mixture & Bake
Add ricotta/veggie mixture 2/3 way up into each cavity of a greased muffin pan. Sprinkle with more shredded cheese and bacon, if desired. Bake for 15-20 minutes or until set and golden brown on top. Let cool for 10 minutes before unmolding and serving.
Recipe Tips
- Customize Add-Ins: To customize the flavor of your muffins, feel free to add your favorite veggies, cooked sausage, or ham.
- Potatoes: You can use fresh or frozen sheered hash browns. If frozen hash browns are not available, you can grate fresh potatoes. One cup of freshly grated potatoes is around 125 g.
- Ricotta Cheese: I like to use whole milk ricotta cheese for a better taste, but if you prefer less rich egg cups, you can use Part-Skim Ricotta or half ricotta and half cottage cheese. But keep in mind that this might affect the dish’s texture and baking times since the fat and water content of the mixture will change.
- Easy Cleanup: If you want easy cleanup, I highly recommend using silicone baking liners! The Eggless Egg Cups slide right out without any trouble.
- Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Food Allergy Swaps
Dairy-Free: Substitute dairy products with dairy-free alternatives. Here are some suggestions:
- Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
- Cheddar Cheese: Use your favorite dairy-free cheddar-style cheese. I like Non-Dairy Cheddar Shreds from Whole Foods Market, and Daiya, Dairy Free Cheddar Style Vegan Cheese Shreds.
- Heavy Cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results.
Mustard-Free: If you have a mustard allergy, feel free to omit it. You can still enjoy flavorful and satisfying breakfast egg cups without any concerns about mustard.
Variations & Additions
- Veggies: Add diced bell peppers, spinach, or mushrooms for a veggie-packed option.
- Meats: Add cooked sausage, ham, or turkey for an extra protein boost.
- Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes for a spicy twist.
- Greek-Style: Add chopped spinach and feta cheese.
Storing and Freezing Instructions
Store: After allowing the Easy Eggless Breakfast Egg Cups to cool, wrap them in plastic wrap and store them in an airtight container in the refrigerator for up to five days or freeze for up to 2 months.
To reheat: You can use the microwave to reheat them from frozen! It usually only takes 45 – 60 seconds.
Frequently Asked Questions
Yes, you can! Simply grate the potatoes and squeeze out excess moisture before adding them to the recipe.
Absolutely! These muffins are perfect for meal prep. Make a batch ahead of time and reheat them as needed throughout the week.
Of course! Feel free to omit the bacon or substitute it with your favorite vegetarian protein option like diced tofu or vegetarian sausage.
While whole milk ricotta provides a richer texture, you can use low-fat if you prefer a lighter option. However, the texture will be slightly different.
Absolutely! If you have a mustard allergy, feel free to omit it. You can still enjoy a flavorful and satisfying breakfast without any concerns about mustard.
Yes, absolutely. For mini egg-free egg muffins, chop your vegetables/add-ins even finer and use a mini muffin pan. Use the same oven temperature, but reduce the bake time to about 10 minutes.
More Egg-Free Breakfast Recipes You’ll Love!
- The Ultimate Eggless Quiche (Easy – No Tofu)
- Fluffy Whole Wheat Pancakes (No Eggs – No Sugar)
- Eggless Waffles
- Easy Eggless Crepes
- BEST Eggless French Toast
- Browse more recipes…
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Recipe Card 📖
Breakfast Egg Muffins Without Eggs
Ingredients
- 5 – 7 slices bacon (about 115 g), finely cut
- 1/4 cup finely chopped onion
- 2 cups (500 g) whole milk ricotta cheese (see notes) (see notes)
- 1/4 cup (55 g) cornstarch
- 1/2 cup (120 g) heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground mustard (see notes)
- 2 teaspoons (8 g) baking powder
- 2 cups (226 g) shredded cheddar cheese
- 2 cups (136 g) frozen hash browns, unthawed (see notes)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350°F (180°C). Generously spray a 12-cup capacity muffin tin with nonstick oil spray.
- In a large skillet, cook the bacon on medium heat, occasionally stirring, until it crisps. Using a slotted spoon, transfer the bacon to a plate and reserve.
- Add the onion to the pan drippings in the same skillet; sauté until fragrant and soft, about 3 minutes. Set aside.
- Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a separate bowl. Then, stir in the cheese, frozen hash brown, bacon, and sauté vegetables.
- Add ricotta/veggie mixture 2/3 way up into each cavity of a greased muffin pan. Sprinkle with more shredded cheese and bacon, if desired.
- Bake for 15-20 minutes or until set and golden brown on top. Let cool for 10 – 15 minutes before unmolding and serving.
- Customize Add-Ins: Feel free to add your favorite veggies, cooked sausage, or ham to customize the flavor of your muffins.
- Easy Cleanup: If you want easy cleanup, I highly recommend using silicone baking liners! The Eggless Egg Cups slide right out without any trouble.
- Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
- Cheddar Cheese: Use your favorite dairy-free cheddar-style cheese. I like Non-Dairy Cheddar Shreds from Whole Foods Market, and Daiya, Dairy Free Cheddar Style Vegan Cheese Shreds.
- Heavy Cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results.
- Veggies: Add diced bell peppers, spinach, or mushrooms for a veggie-packed option.
- Meats: Add cooked sausage, ham, or turkey for an extra protein boost.
- Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes for a spicy twist.
- Greek-Style: Add chopped spinach and feta cheese.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
