This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. Egg muffins are loaded with bacon, cheddar cheese and spinach, and are packed with plenty of protein!
I’m always on the lookout for quick breakfast choices that are high in protein and lower in carbs. I often turn to ham and egg cups, breakfast burritos and these delicious little egg muffins.
Egg muffins on a serving plate topped with diced tomatoes.
Eggs. It’s what’s for breakfast pretty much every single day at my house. I eat eggs every morning because I love to start my day with some protein, and my kids eat scrambled eggs most days too along with cereal or yogurt. After making the same scrambled eggs for the 10th day in a row, I decided we needed to shake up our breakfast routine and try something new. I whipped up these fun breakfast egg muffins in just minutes for a fresh take on a classic recipe.
HOW DO YOU MAKE EGG MUFFINS?
This is a simple recipe made with beaten eggs, spinach, bacon, cheese and seasonings. Everything gets mixed together and then is poured into muffin tins and baked until set. You can eat you egg muffins as-is, or add a topping of diced tomatoes and herbs.
Bacon, beaten eggs, cheese and spinach in a mixing bowl.
TIPS FOR EGG MUFFINS
This recipe can easily be doubled to feed a larger crowd.
To save on prep time, buy pre-cooked bacon and pre-shredded cheese.
I like to use fresh spinach that’s been cooked and then squeezed to remove excess water. You can also use thawed frozen spinach, just be sure to get all that water out!
Be sure to grease your muffin tins well so that your egg muffins don’t stick to the pan. Alternatively, you can use silicon cupcake liners in your pan.
Looking to save a few calories? Use 4 egg whites and 3 whole eggs rather than 6 whole eggs.
Uncooked egg muffins in a muffin tin.
HOW DO YOU REHEAT EGG MUFFINS?
The easiest way to reheat egg muffins is in the microwave. I cook each egg muffin for approximately 30 seconds or until just heated through. Be sure not to over cook them or your eggs might become tough.
Baked egg muffins made with bacon and spinach.
HOW LONG CAN I KEEP EGG MUFFINS IN THE FRIDGE?
These egg muffins keep in the fridge for 3-4 days. If you have any left over, you can always freeze them for another day, then reheat in the microwave when you’re ready to enjoy them. Egg muffins will keep in the freezer for up to 2 months.
A stack of spinach and bacon egg muffins topped with diced tomatoes.
EGG MUFFIN VARIATIONS
There are SO many different ways to customize your egg muffins! I like to choose one protein, one cheese and one veggie to mix and match and create new flavors.
Protein: Ham, breakfast sausage, chicken, chorizo, ground beef
Cheese: Monterey Jack, swiss, mozzarella, fontina, pepper jack, feta
Veggies: Mushrooms, bell peppers, onions, kale, broccoli, artichokes
I make breakfast muffins almost every week; they’re the perfect way to get your day off to a healthier start and the protein will help keep you full all morning long!
Breakfast Egg Muffins
This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. The protein packed egg muffins are loaded with bacon, cheddar cheese and spinach for maximum flavor!
INGREDIENTS
cooking spray
6 eggs
salt and pepper to taste
1/2 cup cooked chopped spinach excess water removed
1/3 cup crumbled cooked bacon
1/3 cup shredded cheddar cheese
diced tomatoes and chopped parsley optional garnish
INSTRUCTIONS
Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
Crack the eggs into a large bowl. Use a Braun MultiQuick 7 Hand Blender or a whisk to blend the eggs until smooth, this will take less than a minute.
Add the spinach, bacon and cheese to the egg mixture and stir to combine.
Divide the egg mixture evenly among the muffin cups.
Bake for 15-18 minutes or until eggs are set.
Serve immediately or store in the refrigerator until ready to eat. Top with diced tomatoes and parsley if desired.
NUTRITION
Calories: 129kcal | Carbohydrates: 1g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 200mg | Sodium: 220mg
