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Home » Breakfast » Breakfast Egg Muffins

Published: March 17, 2019 Last Modified: March 17, 2019 By Sara 149 Comments

Breakfast Egg Muffins

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Egg Muffins Recipe | Low Carb Breakfast | Breakfast Meal Prep #eggs #lowcarb #keto #spinach #cheese #mealprep #breakfast #dinneratthezoo

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 choices that are high in protein and lower in carbs. I often turn to ham and egg cups, breakfast burritos and these delicious little egg muffins.

Egg Muffins Recipe | Low Carb Breakfast | Breakfast Meal Prep #eggs #lowcarb #keto #spinach #cheese #mealprep #breakfast #dinneratthezoo Egg Muffins Recipe | Low Carb Breakfast | Breakfast Meal Prep #eggs #lowcarb #keto #spinach #cheese #mealprep #breakfast #dinneratthezoo

Egg muffins on a serving plate topped with diced tomatoes.

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 new. I whipped up these fun breakfast egg muffins in just minutes for a fresh take on a classic recipe.

How do you make egg muffins?

This is a simple recipe made with beaten eggs, spinach, bacon, cheese and seasonings. Everything gets mixed together and then is poured into muffin tins and baked until set. You can eat you egg muffins as-is, or add a topping of diced tomatoes and herbs.

Bacon, beaten eggs, cheese and spinach in a mixing bowl.

Tips for egg muffins

  • This recipe can easily be doubled to feed a larger crowd.
  • To save on prep time, buy pre-cooked bacon and pre-shredded cheese.
  • 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 tins well so that your egg muffins don’t stick to the pan. Alternatively, you can use silicon cupcake liners in your pan.
  • Looking to save a few calories? Use 4 egg whites and 3 whole eggs rather than 6 whole eggs.

Uncooked egg muffins in a muffin tin.

How do you reheat egg muffins?

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.

Baked egg muffins made with bacon and spinach.

How long can I keep egg muffins in the fridge?

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.

A stack of spinach and bacon egg muffins topped with diced tomatoes.

Egg Muffin Variations

There are SO many different ways to customize your egg muffins! I like to choose one protein, one cheese and one veggie to mix and match and create new flavors.

  • Protein: Ham, breakfast sausage, chicken, chorizo, ground beef
  • Cheese: Monterey Jack, swiss, mozzarella, fontina, pepper jack, feta
  • Veggies: Mushrooms, bell peppers, onions, kale, broccoli, artichokes

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!

Breakfast Egg Muffins Video

Egg muffins on a serving plate topped with diced tomatoes.
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4.72 from 52 votes

Breakfast Egg Muffins

This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. The protein packed egg muffins are loaded with bacon, cheddar cheese and spinach for maximum flavor!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 egg muffins
Calories 129kcal
Author Sara Welch

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 Braun MultiQuick 7 Hand Blender or a whisk to blend the eggs until smooth, this will take less than a minute.
  • 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.

Nutrition

Calories: 129kcal | Carbohydrates: 1g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 200mg | Sodium: 220mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This is a sponsored conversation written by me on behalf of Braun. The opinions and text are all mine. This post was originally published on June 27, 2016 and was updated on March 17, 2019 with new content.

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Filed Under: Breakfast, Brunch

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    Comments

    1. Em says

      September 2, 2022 at 7:06 am

      Mine came out a little underdone which I didn’t figure out until they had already been cooked and stored in the fridge. Can I rebake them in the oven to set up a little more?

      Reply
      • Sara says

        September 2, 2022 at 9:03 am

        That should be fine!

        Reply
    2. Katie says

      September 9, 2021 at 11:27 am

      5 stars
      OMG! Wonderful, easy and reheat well.

      Reply
    3. Danielle says

      August 15, 2021 at 1:00 pm

      Have you had success reheating them after being frozen? If they freeze well… I’m game. Mornings are rough. Lol!

      Reply
      • Sara says

        August 17, 2021 at 10:21 am

        Yes you can reheat them from frozen!

        Reply
    4. Baiba says

      May 12, 2021 at 4:46 am

      5 stars
      Very tasty! I used 3 eggs for 6 small muffins, it’s enough at breakfast for 2 people
      Cooked 18 minutes so that they’d be a bit denser, but after checking at 15min mark they also looked good, so it depends on your taste
      Also, if your muffin papers are thin, I recommend using two for each muffin, so that it doesn’t soak through

      Reply
    5. Stella says

      April 12, 2021 at 11:57 am

      How can we reheat these without a microwave? Foiled wrapped in the oven or just uncovered?

      Reply
      • Sara says

        April 13, 2021 at 3:31 pm

        I’d wrap them in foil so they don’t dry out!

        Reply
    6. Dawn M. says

      March 13, 2021 at 9:37 am

      5 stars
      I used this as inspiration to make them with ham, cheese, and chives and also crumbled up freezer sausage patties, cheese and green onion. My muffin tins are extra-large so I use 12 eggs and cook 20 min at 380. After several variations I’ve ended up just putting the eggs in a bowl to whisk up with seasonings and put all the other Ingredients directly in the buttered tins to get the same amount in every one. They turn out perfect and reheat very well in the microwave for grab and go breakfast. Thank you for sharing!

      Reply
    7. Carmen says

      March 3, 2021 at 6:03 am

      375 f or Celsius

      Reply
      • Sara says

        March 3, 2021 at 9:51 am

        Fahrenheit!

        Reply
    8. bill says

      January 30, 2021 at 3:50 am

      5 stars
      What can I use instead of spinach?

      Reply
      • Sara says

        January 30, 2021 at 7:36 pm

        Any types of greens or sauteed vegetables!

        Reply
    9. Cindy Read says

      January 17, 2021 at 7:22 am

      I sautéed fresh baby spinach, ribbon cut, with onion. That took most of the moisture out of the spinach. They turned out great!!!!

      Reply
    10. Diane says

      January 9, 2021 at 7:22 pm

      I add jalapeños

      Reply
    11. Cheryl says

      January 9, 2021 at 5:51 pm

      5 stars
      I made them with turkey bacon and they came out perfect! What a healthy breakfast we had!

      Reply
    12. Alex says

      December 29, 2020 at 8:30 am

      5 stars
      I doubled the recipe today so we’d have some to store and it went perfectly! The recipe is so simple and is so yummy. I will be making these again!

      Reply
    13. Katie Runion says

      November 29, 2020 at 4:16 pm

      I have been making these for several months now, and eat one on the wAy to work for a quick protein boost. I store them in individual airtight containers and reheat for 25 seconds. They come out perfect!

      Reply
    14. Sarah says

      November 15, 2020 at 9:30 am

      To keep on a healthy diet, I want to try these. I just have a couple questions. #1 When reheating, how long should you put them in the microwave. I don’t’ want them to turn out rubbery. #2 For calorie intake, how many do you suggest having in one sitting?

      Reply
      • Sara says

        November 15, 2020 at 7:53 pm

        Most people eat 2 in one serving, I’d reheat for just about 20-30 seconds!

        Reply
    15. Phylis says

      September 12, 2020 at 7:29 pm

      5 stars
      We love eating breakfast for dinner so I made these wonderful egg cups tonight and we gobbled them down!

      Reply
    16. Den says

      September 3, 2020 at 3:44 am

      What is the best way to store the egg muffins in the fridge?

      Reply
      • Sara says

        September 3, 2020 at 5:11 pm

        In a single layer in an airtight container!

        Reply
    17. Jae says

      July 21, 2020 at 9:50 am

      5 stars
      These were great….!
      I used to make mini frittatas similar to this, but I lost the recipe. These are really good. I made them for my mum this morning for breakfast and she loved them!

      Reply
    18. Jane S says

      July 21, 2020 at 5:09 am

      We literally just made this and had then this morning! So good! Eggs were cooked well (I did bake them for a few extra mins-little paranoid in case they were a bit raw). I actually mixed them with pico de Gallo instead of Spinach. We served them with salsa. Delish!!! Definitely gonna repeat!

      Reply
    19. Chasity Jade says

      July 18, 2020 at 11:06 pm

      5 stars
      I’m starting out with 5 stars and that is from just READING the recipe! This is the first recipe review I have ever left even though I spend countless hours daily looking at them! This just sounds amazingly good and I’m thankful that you have put this online for me to find! I LOVE cooking but my imagination eludes me to come up with good recipes on my own. This is the perfect fix for my current quarantined craziness! 😷🍴🥚🥓🥬🧀… Yum! Again, thanks for the inspiration!

      Reply
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