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.
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.
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.
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.
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.
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
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 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
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.
Daphne says
Hi, sorry, can I chk if it is 375 degrees Celsius or Fahrenheit?
Thank you!
Sara says
It’s Fahrenheit
Deb says
What a yummy way to serve eggs! I made them for a brunch and they were delicious!
Catherine Toledo says
I started making these for a friend in the hospital. These were to augment his daily protein intake. He loved them and staff thought it was a great idea. Thank you for your recipes.
Vanessa S says
Hi,
If using chicken, do you use ground chicken and cook it before adding it to the egg?
Thanks
Sara says
Yes you would cook it first.
Dee says
Can I use fresh spinach in this recipe?
Sara says
Yes that’s fine!
Barb says
Can you freeze them?
Sara says
Yes you can!
AJ says
Needed something tasty and portable for my husband’s busy mornings. I made them yesterday, put them in the fridge, and this morning I received a phone call about how much he LOVED them. I don’t eat eggs, so there was no way for me to gauge how tasty they were, but he thinks they’re a HIT! Thanks for the recipe!
Imogen Plimmer says
How long would these typically store for?
Sara says
Up to 4 days!
Vera says
Hi, could you specify what means 1/2 cup, 1/3 cup? Thanks.
Becca says
The cup amounts are listed in the ingredients.
Kristi Wheeler says
Loved the combination of ingredients! So good! Thank you so much for the great recipe!
Ed says
So good!!!!!,!!
Masha says
This was yummy! Very easy to make. Attractive on plate. and eaten in seconds.Thank you.
Masha says
This was delicious. My first time making egg muffins. Going to try out other foo combinations for it. Thank you.
BOB | NAVANFOODS says
Hi.. Thanks a lot for sharing, I love muffins and trying new food with the use of muffins. I am going to share with my others family. .
Keith White says
Love this recipe!!!
Deb says
These yummy muffins keep me on my healthy diet! They are so easy to make and reheat. I find that they satisfy my hunger in the morning.