Breakfast Egg Muffins
User Reviews
4.8
Breakfast Egg Muffins
Description
These egg muffins start with whisked eggs combined with cooked, drained spinach, crumbled bacon, and shredded cheddar cheese for a protein-rich morning dish. Baking in muffin cups ensures evenly cooked portions with a tender, set texture without browning excessively. The inclusion of spinach adds moisture and earthiness, while bacon provides savory crunch and cheddar contributes creaminess and flavor depth. Baking time is controlled to ensure the eggs are fully set but still soft.
Optional garnishes of diced tomatoes and chopped parsley can be added at serving to introduce freshness and a subtle herby note. The muffins are easy to make ahead, store in the refrigerator, and can be frozen for longer storage, making them a practical choice for busy mornings.
The preparation uses cooking spray for easy release and avoids overcooking by timing the bake between 15-18 minutes. Storing leftovers refrigerated or frozen ensures ready-to-eat convenience with minimal quality loss upon reheating.
Ingredients
- cooking spray
- 6 egg
- salt to taste
- black pepper to taste
- 1/2 cup spinach excess water removed, cooked, chopped
- 1/3 cup Bacon crumbled cooked
- 1/3 cup cheddar cheese shredded
- tomato optional garnish, diced (tomatoes), chopped (parsley
- parsley optional garnish, diced (tomatoes), chopped (parsley
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
- Grate your own cheese as pre-shredded cheese often contains anti-caking agents that affect melting quality.
- Use fresh cooked spinach that has been squeezed well of excess moisture; thawed frozen spinach is an alternative if thoroughly drained.
- Store cooked egg muffins in the refrigerator up to 3-4 days and freeze for up to 2 months.
- Reheat frozen muffins in the microwave before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6egg muffins
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 200mg | 67% |
| Sodium | 220mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
