Mac and Cheese Breakfast Muffins

These mac and cheese breakfast egg muffins bring together everything I love about comfort food and a grab and go breakfast in one bite. Creamy sharp cheddar melts through tender pasta and fluffy eggs, while savory bits like smoky ham and fresh chives make each muffin satisfying enough to start your morning right or serve at a relaxed weekend brunch. If you have busy weekdays or want a fun way to meal prep, these muffins deliver that warm, homemade mac and cheese feeling with almost no mess.

I first made a batch for a school bake sale breakfast. The tray was empty before the coffee finished brewing Mom win and repeat request ever since

Ingredients

• Elbow macaroni pasta: Gives a classic mac and cheese texture Hold up best in bite sized muffins Choose a small shape for even mixing
• Unsalted butter: Adds flavor and richness Helps create a creamy cheese sauce Opt for high quality butter for better taste
• All purpose flour: Thickens the cheese sauce Choose a fresh batch for best results
• Whole milk: Used in both sauce and eggs for creaminess Fresh milk gives a better flavor than ultra pasteurized
• Shredded sharp cheddar cheese: Brings bold cheesy flavor Shred your own for best melt and pure flavor Avoid pre shredded with additives
• Salt and ground black pepper: Enhances overall taste Use flaky salt or fresh cracked pepper for brighter flavor
• Large eggs: The heart of the muffins Look for farm fresh or free range eggs if possible for deeper color and flavor
• Paprika (optional): Adds a gentle warm flavor and golden color Smoked paprika gives a nice twist
• Diced cooked ham or bacon (optional): Adds smoky, savory depth Choose good quality or skip for vegetarian
• Chopped chives or green onions: Sprinkle in fresh flavor and color Use fresh for best results
• Chopped baby spinach (optional): Boosts nutrition and adds color Fresh spinach wilts beautifully in the mix

Instructions

Prep the Pan:

Grease a 12 cup muffin tin with cooking spray or butter or use paper liners This prevents sticking for easy muffin release

Cook the Pasta:

Boil the elbow macaroni in salted water following package instructions Cook just until al dente or about 1 minute less than stated Drain well to prevent watery muffins

Make the Cheese Sauce:

Melt the butter in a small saucepan over medium heat Whisk in the flour to get a smooth roux Cook for about 1 minute to remove any raw taste Slowly pour in the milk whisking constantly to blend smoothly Keep stirring for 2 to 3 minutes until thickened enough to coat the back of a spoon Turn off the heat and stir in the shredded cheddar until melted and creamy Mix in salt and pepper for seasoning Work quickly so the sauce stays smooth but ensure the cheese fully melts

Mix Pasta and Sauce:

Fold the cooked macaroni into the warm cheese sauce Stir so all pasta is coated Let this mix cool for several minutes This prevents the eggs from scrambling when added

Whisk the Egg Mixture:

In a large mixing bowl whisk together the eggs milk salt pepper and optional paprika until well combined for fluffy muffins

Combine Mix Ins:

Add the slightly cooled mac and cheese to the egg mixture Sprinkle in ham or bacon chives and baby spinach Stir gently until all ingredients are evenly distributed

Fill the Muffin Tin:

Spoon the batter into the prepared muffin cups filling each about three quarters full This ensures room for the muffins to rise

Bake:

Place the tray in a preheated 350 degree oven Bake for 20 to 25 minutes until the tops puff up and turn golden brown A toothpick inserted in the center should come out clean The aroma will fill your kitchen

Cool and Serve:

Let muffins rest in the pan for five minutes before gently lifting them out to finish cooling on a wire rack Tastes best warm

Save

The sharp cheddar brings the real magic to these muffins It reminds me of Sunday brunches when my brother and I competed for the cheesiest piece No matter what leftovers are in the fridge I always find a way to sneak in extra cheddar

Storage Tips

Refrigerate fully cooled muffins in an airtight container They stay fresh up to four days Reheat in the microwave for thirty seconds or in a toaster oven for a crisp edge For longer storage freeze on a baking sheet until firm then transfer to a zip bag and thaw overnight in the fridge before warming

Ingredient Substitutions

Try whole wheat pasta or gluten free elbows for different dietary needs Monterey jack or gouda swap in easily for cheddar Use dairy free butter and plant milk plus vegan cheese for a dairy free version Skip ham and double the veggies for vegetarian muffins

Serving Suggestions

Pair these muffins with sliced tomato or avocado for a quick nourishing breakfast They also shine as a snack with a cup of soup or as a fun dinner for kids I like serving them at brunches with fruit salad and mimosas for a playful twist

Cultural and Historical Context

Mac and cheese has long been an American staple at gatherings and holidays Fusing it with breakfast classics like eggs creates a filling meal inspired by the brunch loving tradition of combining comfort foods The grab and go muffin format is a nod to the modern need for convenient but hearty homemade breakfast

Seasonal Adaptations

In summer add diced zucchini or cherry tomatoes Swap in roasted butternut squash or sautéed mushrooms in fall and winter Use a splash of fresh herbs in spring for a brighter flavor

Save

These muffins are the perfect make ahead breakfast for busy mornings or sharing at brunch Try adding your favorite fillings for a new twist every time

Cooking Questions

→ Can I make these muffins ahead of time?

Yes, they can be made ahead, stored in the fridge, and reheated for a quick breakfast or snack.

→ Are there any meat-free add-ins for this dish?

Absolutely. Omit ham or bacon and add more spinach, chives, or even vegetarian sausage for flavor.

→ Can I freeze the muffins and reheat later?

These muffins freeze well. Let them cool, freeze in airtight containers, and reheat in the microwave or oven.

→ What cheese works best for this dish?

Sharp cheddar melts smoothly and adds rich flavor, but you can substitute with your preferred cheese blend.

→ How do I prevent muffins from sticking to the pan?

Use paper liners or thoroughly grease each cup in the muffin tin to ensure easy release after baking.

→ Can the muffins be served cold?

While best warm, they can also be enjoyed at room temperature or cold for an on-the-go snack.