Breakfast Egg Muffins

Name: Breakfast Egg Muffins
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 egg muffins
Ingredients: cooking spray; 6 eggs; salt and pepper to taste; 1/2 cup cooked chopped spinach; 1/3 cup crumbled cooked bacon; 1/3 cup shredded cheddar cheese; diced tomatoes and chopped parsley

User Reviews

4.8

207 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6 egg muffins
Calories
129 kcal
Course
Breakfast
Cuisine
American

Breakfast Egg Muffins

Benson Pickett

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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!

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Ingredients

Servings

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

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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 whisk to blend the eggs until smooth.
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.

Notes

I recommend grating your own cheese, as the pre-shredded cheese in bags at the stores often contains anti caking agents and preservatives and does not melt well.
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!
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.