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beef cheese muffins breakfast

Beef Cheese Muffins Breakfast

These beef cheese muffins breakfast are a game-changer for busy mornings, offering a satisfying and flavorful start to your day that’s both incredibly convenient and surprisingly simple to prepare. This recipe is your secret weapon for delicious, protein-packed muffins that will keep you fueled until lunchtime.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
  • 1/2 cup onion finely chopped
  • 1/4 cup bell pepper finely chopped (any color)
  • 2 large eggs
  • 1/4 cup milk (any kind)
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh chives or parsley chopped (optional, for added freshness)
  • cooking spray or muffin liners

Equipment

  • 12-cup muffin tin
  • Large skillet
  • Medium Bowl
  • Wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with cooking spray, or line it with paper muffin liners. This step is crucial to prevent sticking and ensure your muffins pop out beautifully.
  2. In a large skillet over medium-high heat, add the ground beef. Break it apart with a spoon and cook until it's browned and no pink remains. Drain off any excess grease very well; this is important for the texture of the muffins.
    1 pound ground beef
  3. Add the finely chopped onion and bell pepper to the skillet with the browned beef. Cook for about 5-7 minutes, or until the vegetables have softened. If you're adding fresh herbs like chives or parsley, you can stir them in during the last minute of sautéing.
    1/2 cup onion, 1/4 cup bell pepper, 1/4 cup fresh chives or parsley
  4. In a medium bowl, whisk together the two large eggs and the milk until well combined.
    2 large eggs, 1/4 cup milk
  5. To the wet ingredients, add the all-purpose flour, baking powder, salt, and black pepper. Whisk until just combined. Be careful not to overmix; a few lumps are okay.
    1/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  6. Add the cooked beef and vegetable mixture to the egg and flour batter. Stir in the shredded cheddar cheese. Fold everything together gently until just incorporated. You want to distribute the ingredients evenly without overworking the batter.
    1 cup shredded cheddar cheese, 1 pound ground beef, 1/2 cup onion, 1/4 cup bell pepper, 2 large eggs, 1/4 cup milk, 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup fresh chives or parsley
  7. Spoon the batter evenly into the prepared muffin cups, filling each one about two-thirds to three-quarters full. You should have enough batter for all 12 muffins.
    cooking spray or muffin liners
  8. Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The baking time might vary slightly depending on your oven.
  9. Once baked, let the muffins cool in the muffin tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely. These are best served warm, but are also delicious at room temperature.

Notes

Store cooled muffins in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat in microwave or oven.