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?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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.
Nice idea and recipe: it really sounds like Braun asked you to advertise or sponsor their products though ????
Sorry, missed the disclaimer; thought you were being sneaky ????
These things are so amazing!
How long do you put these in the microwave for and at what power setting? I’m afraid of exploding egg!
It just takes about 30 seconds to reheat them!
thanks for sharing i love your all recipes
Can you use this recipe in a 12 count muffin tin?
Yes, you can simply double the recipe for 12 muffins.
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!!
Yes, pre-cook the meat!
How long can these last in the fridge before eating?
I usually store them for 3-4 days!
Love these! Do you happen to know calorie count?
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!
is the nutritional information per muffin?
Yes!
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
Yes they can, you can thaw in the microwave!
These sound great and also a good low carb option for breakfast! Hope you’re feeling better soon!
Can these be frozen?
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!
Thank you, I will give that a try.
Just wondering if you’ve tried this and how it went?
nevermind, just read the comment below
Oven set to degrees C or Fahrenheit
Fahrenheit!
I have a Braun and love it! This recipe is perfect for lazy weekend mornings and kids would gobble this up. Sharing 🙂
Never skip breakfast again with these on the go goodies!
These are so pretty Sara, what a great idea to make a bunch and then just warm them up all week long!
Love these egg muffins, perfect for overnight guests.
Great idea for breakfast. Looking forward to trying them out as I’m always in a hurry in the mornings!
I love Braun products, they last forever! These little muffins sound like the perfect on the go breakfast!
These look easy and so good! I need that Bruan multiquick in my kitchen!
These are absolutely egg-cellent! We love a fun little muffin sized breakfast! Also love the addition of spinach – sharing and pinning!
Can’t wait to try these breakfast muffins!
This is going to be my Christmas and early Thanksgiving morning breakfast. this is great. TYhanks so much for such and easy recipe.
I have prepared them today for the next 6 days, they look good can’t wait to try them