High Protein Breakfast Egg Muffins Recipe

Name: High Protein Breakfast Egg Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Ingredients: Non-stick cooking spray; 12 large eggs; 1 cup cooked bacon; 1 cup fresh baby spinach; 1 cup red bell pepper; ½ cup onions; 1 cup shredded cheddar cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper

User Reviews

0.0

0 reviews

Unrated

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

High Protein Breakfast Egg Muffins Recipe

Silas Stewart

Report

Make a batch of egg muffins and store them in the freezer! Grab a couple for breakfast and warm them up in the microwave. They’re made with eggs, bacon, fresh spinach, bell pepper, onions, and shredded cheddar.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

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 large eggs
1 cup cooked bacon crumbled (I use store-bought pre-cooked bacon, but you can cook your own if inclined)
1 cup fresh baby spinach roughly chopped
1 cup red bell pepper diced
½ cup onions diced
1 cup shredded cheddar cheese (I use pre-shredded cheddar cheese, you can use your favorite cheese such as mozzarella)
1/4 teaspoon salt
1/4 teaspoon pepper

Add to Shopping List

Instructions

How to cook egg muffins:

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

How to freeze egg muffins:

Let baked egg muffins cool down completely.
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.)