This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. Egg muffins are loaded with bacon, cheddar cheese and spinach, and are packed with plenty of protein!
I’m always on the lookout for quick breakfast recipes that are high in protein and lower in carbs. I often turn to sausage egg casserole, corned beef hash, tater tot breakfast casserole, ham and egg cups, breakfast burritos and these delicious little egg muffins.
Eggs. It’s what’s for breakfast pretty much every single day at my house. I eat eggs every morning because I love to start my day with some protein, and my kids eat scrambled eggs most days too along with cereal or yogurt. After making the same scrambled eggs for the 10th day in a row, I decided we needed to shake up our breakfast routine and try something different, like breakfast sundaes and also a new twist on eggs. I whipped up this fun breakfast egg muffin recipe in just minutes for a fresh take on a classic recipe.
Table of Contents
Egg Muffins Ingredients
You will need eggs, salt, pepper, spinach, cheese and bacon to prepare this recipe.
How Do You Make Egg Muffins?
Mix together the eggs, spinach, bacon, cheese and seasonings. Pour the egg mixture into muffin tins, then bake until set. You can eat you egg muffins as-is, or add a topping of diced tomatoes and herbs.
Tips For Egg Muffins
- You can easily double this recipe to feed a larger crowd.
- To save on prep time, buy pre-cooked bacon.
- 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!
- Be sure to grease your muffin pan well so that your egg muffins don’t stick. Alternatively, you can use silicon or paper cupcake liners in your pan.
- Looking to save a few calories? Use 4 egg whites and 3 whole eggs rather than 6 whole eggs.
- Serve your muffins with a pineapple smoothie, chia pudding or a slice of blueberry banana bread for a memorable meal.
Quick Tip
This easy breakfast recipe also happens to be gluten-free, and can easily be made dairy-free if you omit the cheese.
Recipe FAQs
The easiest way to reheat egg muffins is in the microwave. I cook each egg muffin for approximately 30 seconds or until just heated through. Be sure not to over cook them or your eggs might become tough.
These egg muffins keep in the fridge for 3-4 days in airtight containers. 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.
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Flavor Variations
There are SO many different ways to customize your egg muffins! I like to choose one protein, one cheese and one vegetable to mix and match and create new flavors.
- Protein: Ham, breakfast sausage, chicken, chorizo, ground beef, or even leftover steak.
- Cheese: Monterey Jack, Swiss cheese, mozzarella, fontina, pepper jack, parmesan cheese or feta cheese.
- Veggies: Mushrooms, bell peppers, onions, kale, broccoli, artichokes, potato or sun dried tomatoes.
- Seasonings: Feel free to add other spices such as garlic powder, onion powder, Italian seasoning,
I make breakfast muffins almost every week; they’re the perfect way to get your day off to a healthier start and the protein will help keep you full all morning long!
More Great Breakfast Recipes
Easy Acai Bowl Recipe
15 mins
Overnight Yeast Waffles
45 mins
Sticky Buns Recipe
3 hrs 30 mins
Sausage Casserole
55 mins
Cheese Blintzes Recipe
1 hr 25 mins
Breakfast Egg Muffins Video
Love This Recipe?
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Breakfast Egg Muffins
Ingredients
- 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
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.
Made these yesterday and they came out so well. Delicious warm from the oven but I couldn’t resist a cold one at lunchtime too.
I made a big batch of these at the beginning of the week and they have been the perfect grab and go breakfast for my kids in the mornings!! Love how filling these are too!
Made these for my kiddos and they loved them! No one even questioned the spinach 🙂
I made this for breakfast, and we loved it! I usually have hard-time feeding the kids breakfast, but they devoured this quickly. Saving this and making it again. Thanks!
The egg muffin turns out delicious. I followed the exact recipe except I added chicken sausage instead of bacon. My family loved it. Thank you
When you freeze them, do you defrost them before heating them in the microwave or just put them straight in the microwave? Thanks!
Straight in the microwave from frozen!
everything looks great Can’t wait to try some. Thanks.
I tried several of these egg recipes and they all tasted great but every batch fell flat .. your pics don’t look flattened but I followed each recipe to a tee and it didn’t seem to make a dif .. all fell!
The eggs deflate as they cool, that’s totally normal for any baked egg recipes and also happens with egg heavy dishes like souffles, pop overs, dutch baby pancakes etc.