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.
That looks like the perfect breakfast! I love all the protein in there. It’s a great way to keep me going all morning.
Can’t wait to try. I see this recipe makes 6 servings yet how many of these do I eat per serving to get the nutritional value listed? All 6 in one serving? Trying to see how many I should eat a morning.
Calories are per muffin, and most people eat two!
I just made them! They are delish! I made with cheese, broccoli and bacon. Thanks for the quick response!
On weekends, you can always please your family with a good unusual breakfast. This is a simple recipe, variations can be different: something to remove or add something – everyone decides for himself.
I will be trying these. They look so tasty! However, I have never scrambled eggs or made omelette s without adding milk. Just wondering if milk is optional or if it shouldn’t be used for some other reason???
You can add milk if you prefer!
Hi! I think these look amazing, and I really want to try them! But as I’m from Europe we don’t use cups. Do you know how many grams I would need of the spinach, bacon and cheese?
I really can’t wait to try these!
Here is a converter to convert cups to grams! https://www.thecalculatorsite.com/cooking/cups-grams.php
These are amazing! I made them for a school project and everyone enjoyed them!
So happy to hear that everyone enjoyed them, thanks for reporting back!
superb recipe you must try this.
love love love
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!
Can these be frozen once cooked?
Yes, you can wrap them individually and freeze them, then microwave them when you’re ready to eat.
Could I blend the eggs, mix all the ingredients and refrigerate the night before but not bake them until the morning?
Yes that will work!
this is really good thanks for the recipe
Why are my muffins “deflating”? The tops are caving in. :-/ They still look yummy. Just waiting for them to cool down.
That’s pretty typical, the eggs expand as they bake and then shrink down when they come out of the oven!
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!
You need to spray the paper liners as the egg will stick otherwise.
I’m gonna try these next weekend! I will let you know how they taste!
Thanks!
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.
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.
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.
How can I save recipe? There is no option listed.
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?
Could you make this with raw spinach (leaves) torn up?
Yes you can!
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.
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.