Egg muffins on a serving plate topped with diced tomatoes.
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Breakfast Egg Muffins

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!
Course Breakfast
Cuisine American
Keyword breakfast egg muffins, egg muffins
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 egg muffins
Calories 129kcal
Author Sara Welch

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.

Video

Nutrition

Calories: 129kcal | Carbohydrates: 1g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 200mg | Sodium: 220mg