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.
FOLLOW ME
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.
If trying to do mini muffin size for a crowd, what cook time would you recommend?
I have not tested this recipe in a mini muffin tin, but my estimate would be 10-12 minutes. They may be harder to get out of a mini muffin tin.
Mine came out a little underdone which I didn’t figure out until they had already been cooked and stored in the fridge. Can I rebake them in the oven to set up a little more?
That should be fine!
OMG! Wonderful, easy and reheat well.
Have you had success reheating them after being frozen? If they freeze well… I’m game. Mornings are rough. Lol!
Yes you can reheat them from frozen!
Very tasty! I used 3 eggs for 6 small muffins, it’s enough at breakfast for 2 people
Cooked 18 minutes so that they’d be a bit denser, but after checking at 15min mark they also looked good, so it depends on your taste
Also, if your muffin papers are thin, I recommend using two for each muffin, so that it doesn’t soak through
How can we reheat these without a microwave? Foiled wrapped in the oven or just uncovered?
I’d wrap them in foil so they don’t dry out!
I used this as inspiration to make them with ham, cheese, and chives and also crumbled up freezer sausage patties, cheese and green onion. My muffin tins are extra-large so I use 12 eggs and cook 20 min at 380. After several variations I’ve ended up just putting the eggs in a bowl to whisk up with seasonings and put all the other Ingredients directly in the buttered tins to get the same amount in every one. They turn out perfect and reheat very well in the microwave for grab and go breakfast. Thank you for sharing!
375 f or Celsius
Fahrenheit!
What can I use instead of spinach?
Any types of greens or sauteed vegetables!
Try blanching kale for a few minutes then drain well, chop it up and add instead of spinach. I’m not much of a kale fan, but jts delicious in egg muffins
I sautéed fresh baby spinach, ribbon cut, with onion. That took most of the moisture out of the spinach. They turned out great!!!!
I add jalapeños
I made them with turkey bacon and they came out perfect! What a healthy breakfast we had!
I doubled the recipe today so we’d have some to store and it went perfectly! The recipe is so simple and is so yummy. I will be making these again!
I have been making these for several months now, and eat one on the wAy to work for a quick protein boost. I store them in individual airtight containers and reheat for 25 seconds. They come out perfect!
To keep on a healthy diet, I want to try these. I just have a couple questions. #1 When reheating, how long should you put them in the microwave. I don’t’ want them to turn out rubbery. #2 For calorie intake, how many do you suggest having in one sitting?
Most people eat 2 in one serving, I’d reheat for just about 20-30 seconds!
We love eating breakfast for dinner so I made these wonderful egg cups tonight and we gobbled them down!
What is the best way to store the egg muffins in the fridge?
In a single layer in an airtight container!
These were great….!
I used to make mini frittatas similar to this, but I lost the recipe. These are really good. I made them for my mum this morning for breakfast and she loved them!
We literally just made this and had then this morning! So good! Eggs were cooked well (I did bake them for a few extra mins-little paranoid in case they were a bit raw). I actually mixed them with pico de Gallo instead of Spinach. We served them with salsa. Delish!!! Definitely gonna repeat!
I’m starting out with 5 stars and that is from just READING the recipe! This is the first recipe review I have ever left even though I spend countless hours daily looking at them! This just sounds amazingly good and I’m thankful that you have put this online for me to find! I LOVE cooking but my imagination eludes me to come up with good recipes on my own. This is the perfect fix for my current quarantined craziness! 😷🍴🥚🥓🥬🧀… Yum! Again, thanks for the inspiration!