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Easy High Protein Snack Egg Muffins Recipe

These muffins freeze well, so you can prep them in advance and they'll be ready when you need them. Made with eggs, cheese, bacon, spinach, onions, and bell peppers, these bite-sized snacks are a great way to help you maintain a healthy diet even when you’re short on time.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 servings

Ingredients

  • Non-stick cooking spray
  • 12 large eggs
  • 1 cup cooked bacon crumbled
  • 1 cup fresh baby spinach roughly chopped
  • 1 cup red bell pepper diced
  • ½ cup onions diced
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

    Cup of Yum
  1. How to cook egg muffins:
  2. Preheat oven to 350°F (180°C). Spray a 12-cup muffin pan with non-stick oil spray and set aside.
  3. Wash, dry and dice red bell pepper and onions. Dry spinach and chop it roughly.
  4. Add cooked bacon, red bell pepper, onions and spinach in each muffin tin, about 2/3 full. (Divide evenly among greased muffin cups.)
  5. 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.)
  6. Add in the egg mixture and fill each muffin tin 3/4 full. Sprinkle cheddar cheese on top.
  7. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
  8. As soon as you take the muffins out from the oven, run a small spatula around the edges of each muffin to loosen.
  9. Remove them from the muffin tin. Serve warm immediately or freeze for meal prep.
  10. How to freeze egg muffins:
  11. Let baked egg muffins cool down completely.
  12. 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.)