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Best Low-Calorie Breakfast (Egg Muffins Recipe and More)
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Best Low-Calorie Breakfast (Egg Muffins Recipe and More)

These easy, make-ahead Egg Muffins only take a few minutes to throw together. You only need eggs, cheese, bacon, spinach, onions, and bell peppers to make this delicious, nutritious, freezer-friendly recipe, perfect for busy mornings!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 servings
Course: Breakfast
Cuisine: American

Ingredients

  • Non-stick cooking spray (It's important to use non-stick cooking spray, as the regular oil spray won't prevent eggs from sticking.)
  • 12 egg large
  • 1 cup Bacon crumbled (I use store-bought pre-cooked bacon, but you can cook your own if inclined, cooked
  • 1 cup spinach roughly chopped, fresh baby
  • 1 cup red bell pepper diced
  • ½ cup onion diced
  • 1 cup cheddar cheese I use pre-shredded cheddar cheese, you can use your favorite cheese such as mozzarella, shredded
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

How to cook egg muffins:
    Cup of Yum
  1. Preheat the oven to 350°F (180°C). Spray a 12-cup muffin pan with non-stick oil spray and set aside.
  2. Wash, dry and dice red bell pepper and onions. Dry spinach and chop it roughly.
  3. Add cooked bacon, red bell pepper, onions and spinach in each muffin tin, about 2/3 full. (Divide evenly among greased muffin cups.)
  4. In a large measuring cup, whisk eggs and season with salt and pepper. Mix until well combined. (I recommend using a measuring cup for easy pouring.)
  5. Add in the egg mixture and fill each muffin tin 3/4 full. Sprinkle cheddar cheese on top.
  6. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
  7. As soon as you take the muffins out from the oven, run a small spatula around the edges of each muffin to loosen.
  8. Remove them from the muffin tin. Serve warm immediately or freeze for meal prep.
How to freeze egg muffins:
  1. Let baked egg muffins cool down completely.
  2. Wrap them in plastic wrap individually and place them in a freezer-safe zip-lock bag. (They’ll last for up to 3 months when stored properly in the freezer.)

Notes

  • You can also use paper liners instead of cooking spray to prevent the egg muffins from sticking to the muffin tin.