Breakfast Egg Muffins

This is a sponsored conversation written by me on behalf of Braun. The opinions and text are all mine.

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!

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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. These egg cups are like hand held omelettes, and best of all, you can make a large batch and eat them all week long for the perfect grab and go breakfast.

This recipe starts with the eggs, which I blend to smooth perfection with my Braun Multiquick 7 Hand Blender. Let me just tell you, this hand blender is amazing. It comes with a variety of attachments and the handle even plugs into an included food processor bowl to give you maximum flexibility and creativity in the kitchen. This blender is perfect for both the advanced chef and for people that are just learning to cook, I’m definitely going to be purchasing some for wedding gifts! Braun is known worldwide for their multitude of products, and this new household line is the first time that Braun kitchen appliances have been available in North America since 2008. The company has done a lot of market research to create appliances that are intuitive and contain features that simplify work in the kitchen. This hand blender features the world’s first Smart Speed technology where you can control the speed of the blender with just a squeeze of the blender’s trigger.

This hand blender cuts down on prep time for this recipe because you can whip up a dozen (or more!) eggs in just seconds. I stir a combination of cooked bacon, shredded cheddar cheese and cooked spinach into the eggs along with some seasoning, then bake the eggs in muffin cups to create these hand held delights.

You can use fresh or frozen spinach for these breakfast egg muffins, just make sure that you’ve squeezed all of the excess water out of the spinach so that your eggs don’t get watery. You can customize these egg cups to your liking by switching up the ingredients – instead of ham, try bacon, or use sauteed mushrooms in lieu of spinach. Regardless of how you serve them up, it’s a breakfast that’s as effortless to make as it is fun to eat.

You can either line your muffin pans with paper liners, or simply spray the cups with cooking spray; I’ve done it both ways with success. I like to serve these egg muffins with a sprinkling of chopped tomatoes on top for added color and nutrition. The egg muffins will keep in the fridge for a few days, so you can make a batch in advance and then heat them up when you’re ready to eat. I’ve included a video to demonstrate how easy they are to make! Be sure to check out the Braun website (US link) (Canada link) for more information about the new line of household products! You can also connect with Braun on Facebook and Pinterest.

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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

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 egg muffins

Calories 129 kcal

Author Dinner at the Zoo

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

Instructions

1. Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.

2. 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.

3. Add the spinach, bacon and cheese to the egg mixture and stir to combine.
4. Divide the egg mixture evenly among the muffin cups.
5. Bake for 15-18 minutes or until eggs are set.
6. Serve immediately or store in the refrigerator until ready to eat.

Nutrition Facts

Breakfast Egg Muffins

Amount Per Serving

Calories 129 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 4g 20%

Cholesterol 200mg 67%

Sodium 220mg 9%

Total Carbohydrates 1g 0%

Protein 10g 20%

* Percent Daily Values are based on a 2000 calorie diet.

This is a sponsored conversation written by me on behalf of Braun. The opinions and text are all mine.