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!
This is a sponsored conversation written by me on behalf of Braun. The opinions and text are all mine.
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!
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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
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.
This is a sponsored conversation written by me on behalf of Braun. The opinions and text are all mine.
Sam says
Can’t wait to try these breakfast muffins!
Vicky says
This is going to be my Christmas and early Thanksgiving morning breakfast. this is great. TYhanks so much for such and easy recipe.
Angela says
I have prepared them today for the next 6 days, they look good can’t wait to try them
Tricia @ Saving room for dessert says
These are absolutely egg-cellent! We love a fun little muffin sized breakfast! Also love the addition of spinach – sharing and pinning!
Debbie says
These look easy and so good! I need that Bruan multiquick in my kitchen!
sue|theviewfromgreatisland says
I love Braun products, they last forever! These little muffins sound like the perfect on the go breakfast!
Bea says
Great idea for breakfast. Looking forward to trying them out as I’m always in a hurry in the mornings!
cheri says
Love these egg muffins, perfect for overnight guests.
Chris Scheuer says
These are so pretty Sara, what a great idea to make a bunch and then just warm them up all week long!
Katherine | Omnivore's Cookbook says
Never skip breakfast again with these on the go goodies!
Robyn @ Simply Fresh Dinners says
I have a Braun and love it! This recipe is perfect for lazy weekend mornings and kids would gobble this up. Sharing 🙂
Madeline says
Can these be frozen?
Sara says
I personally have not frozen them, but I think you could wrap them individually in plastic wrap and freeze them in a bag. I would recommend either taking one out of the freezer the night before and putting it in the fridge to thaw, or simply microwaving from frozen until heated through. I hope that helps!
Madeline says
Thank you, I will give that a try.
Skye says
Just wondering if you’ve tried this and how it went?
Skye says
nevermind, just read the comment below
Ruby says
Oven set to degrees C or Fahrenheit
Sara says
Fahrenheit!
Debra says
These sound great and also a good low carb option for breakfast! Hope you’re feeling better soon!
Melissa says
Hi, could these be frozen after baking? I am trying to fill my freezer with easy stuff before the kids head back to school in January. Thanks
Sara says
Yes they can, you can thaw in the microwave!
Lynn says
Love these! Do you happen to know calorie count?
Sara says
Hi Lynn, I just added the nutritional information. I am in the process of adding the nutritional info to all of my recipes, but there are almost 250 so it’s taking me some time!
Katy says
is the nutritional information per muffin?
Sara says
Yes!
Aubrie says
How long can these last in the fridge before eating?
Sara says
I usually store them for 3-4 days!
Chas says
This is a silly question, but I’m new to the cooking club! Do I cook the bacon, ham, or sausage before hand? Thank you!!
Sara says
Yes, pre-cook the meat!
Lakenya says
Can you use this recipe in a 12 count muffin tin?
Sara says
Yes, you can simply double the recipe for 12 muffins.
palak bhatti says
thanks for sharing i love your all recipes
Carrie Emge says
How long do you put these in the microwave for and at what power setting? I’m afraid of exploding egg!
Sara says
It just takes about 30 seconds to reheat them!
Caroline DePirro says
These things are so amazing!
rh says
Nice idea and recipe: it really sounds like Braun asked you to advertise or sponsor their products though ????
rh says
Sorry, missed the disclaimer; thought you were being sneaky ????
Marie says
I wasn’t impressed by this recipe. The egg muffins mix spilled over in the oven, turned out to be kind of dry (had them in for 16 min) and were glued to the very thoroughly greased muffin tin.
The taste was ok but also didn’t blow my mind.
Lisa H says
Could you make this with raw spinach (leaves) torn up?
Sara says
Yes you can!
Amy Fawcett says
Yes, I used raw baby spinach torn up, with cut up deli-ham and moz. Cheese. They taste really good with just a little coursely grounded salt and cracked black pepper.
Sandi B says
How can I save recipe? There is no option listed.
Sara says
You can hit the print button to print the recipe, or you can pin it to a pinterest board. Were you trying to save it some other way?
Craig says
Have you tried making in a pan instead of a muffin tin? Would the cooking time and temp remain the same? Easier cleanup that way and no paper liners to mess around with.
Sara says
I have not but I think it would work the same way, although you’d likely have to add more time in the oven to make sure the center is cooked through.
Camille says
Thanks for this recipe! I recently changed my schedule and have to wake up and go to work WAY earlier than before, and those egg muffins are really lifesavers right now. They are tasty and super easy to do.
Healthy Beauty says
I’m gonna try these next weekend! I will let you know how they taste!
Thanks!
Rachel says
Will the egg stick to the paper liners? Or do I still need to spray the liners? Some family members hate the crispier edges the egg gets if it goes straight in the pan (and I don’t have silicone liners handy). Thanks in advance!
Sara says
You need to spray the paper liners as the egg will stick otherwise.
Erica says
Why are my muffins “deflating”? The tops are caving in. :-/ They still look yummy. Just waiting for them to cool down.
Sara says
That’s pretty typical, the eggs expand as they bake and then shrink down when they come out of the oven!
Venisa says
this is really good thanks for the recipe
Darlene says
Could I blend the eggs, mix all the ingredients and refrigerate the night before but not bake them until the morning?
Sara says
Yes that will work!
Lisa says
Can these be frozen once cooked?
Sara says
Yes, you can wrap them individually and freeze them, then microwave them when you’re ready to eat.
Stephanie Dallaire says
Made these but instead of the bacon and spinach, I did 0.5 cup of frozen corn and 1/3 cup of black beans. Added fresh cilantro and 1/8 cup of salsa! They were so tasty! Thank you for the recipe!
luila says
love love love