Easy Breakfast Egg Muffins
User Reviews
5
Easy Breakfast Egg Muffins
Description
Easy Breakfast Egg Muffins start with eggs blended with milk and salt to form a light base. The mixture is distributed into greased muffin tins and layered with well drained steamed spinach, diced cherry tomatoes, crumbled cooked bacon, shredded cheese, and chopped green onion. Baking at moderate temperature allows the eggs to puff and set, cooking vegetables and bacon inside, while creating a tender and moist muffin texture.
The muffins offer a balanced combination of savory ingredients and fresh vegetables, making them a convenient, handheld breakfast item. Flavor and texture vary slightly with the choice of cheese and the freshness of greens and tomatoes, while crumbled bacon adds smoky notes.
The recipe lends itself to variation with other vegetables, herbs, and cheeses according to preference, enabling customization to dietary needs or flavor preferences.
Ingredients
- 8 large egg
- 1/4 cup milk
- 1/2 teaspoon salt (or to taste)
- 1/3 cup spinach well drained, see notes above, steamed
- 6 cherry tomato diced
- 6 lices Bacon cooked, crumbled
- 1/2 cup cheese
- 1/3 cup green onion chopped
Instructions
- Preheat oven to 350 degrees F.Place eggs, milk, and salt in a blender and blend 5-6 seconds or until well blended. You can also whisk the eggs by hand but the eggs might not turn out as fluffy.
- Spray a non-stick muffin tin with cooking spray, making sure to get each individual cup covered completely. Fill each cup about half full of the egg mixture. You may have a little left over, in that case fill each cup slightly more but don't fill more than 2/3 full.
- Evenly distribute the spinach, tomatoes, bacon, cheese, and green onion between the cups. Using this order will distribute the toppings evenly in each cup.
- Bake in preheated oven for 10-12 mintues or until eggs are puffy and cooked through. It's a good idea to rotate the muffin pan half-way through to ensure even cooking all around.
- Use a knife or thin spatula to remove muffins from cups. Serve hot.
Notes
- Try different vegetables and herbs such as broccoli, artichoke hearts, basil, or parsley to vary flavors.
- Consider adding various cheeses like mozzarella, monterey jack, pepper jack, or parmesan to alter taste and texture.
- The recipe can be adapted to be dairy-free by omitting cheese and substituting milk if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 136mg | 45% |
| Sodium | 250mg | 10% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 306IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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