These breakfast egg muffins come together quickly and are a great option for busy mornings. They are hearty and loaded with bacon, cheese, and cheese.
I’ve made several different varieties of these breakfast egg muffins because they are very versatile. Today’s recipe is my favorite variety, with bacon, cheese, and spinach. I’m always on the lookout for recipes that are high in protein, and low in carbs, but quick to make and easy to eat on those busy mornings.
Why these are a great quick breakfast idea
- They are naturally healthy, gluten-free, and carb-free.
- It’s simple to customize based on what you like or what you have available.
- Great for weekly meal prep ideas, you can make them on the weekend and quickly reheat them in the morning.
- You can eat them on their own or tuck them in between two pieces of toast for a quick and delicious breakfast sandwich.
Ingredients in Egg Muffins
This recipe is very versatile; you can add all kinds of flavors and switch them up each time you make it so that you don’t get tired of the flavors.
- Eggs You can use large whole eggs or carton eggs such as half-egg whites or egg substitutes. I add salt and pepper, but you can use other seasonings like dried parsley, Italian seasoning, taco seasoning, or anything else you would like to try.
- Vegetables There are a lot of different vegetables: bell peppers, diced onions, mushrooms, broccoli, spinach, or diced tomatoes.
- Cheese Stronger cheese, like sharp cheddar, is a great choice for these muffins, but there are so many great cheese options. Pepper jack, cream cheese, Swiss, gouda, or goat cheese—it’s all up to your taste preference.
How to make Egg Muffins
These simple breakfast egg muffins come together very quickly and consist of eggs, meat, cheese, and veggies.
- Grease Liberally grease your muffin tins and liners so that your egg muffins don’t stick while baking.
- Beat Place the eggs into a medium-sized bowl and beat the eggs until frothy.
- Add-ins Add your meat, cheese, and veggies to the beaten egg mixture.
- Bake and Enjoy!
Breakfast Egg Muffins Storage
You can store the egg muffins in the fridge or the freezer. You can keep them in the fridge for up to 5 days; if you want them longer than that, I would suggest freezing them in a single layer, and when you’re ready to use them, place them in the microwave for 30–60 seconds if they are fresh, or 60–90 seconds if they are frozen.
Tip for Successful Egg Muffins
- This recipe can easily be doubled or tripled to feed a large group or prepped ahead of time for busy weeks.
- You can save time by purchasing precooked bacon and pre-shredded cheese.
- When I use spinach, I like to cook it first and then squeeze the liquid out of it before adding it to the egg mixture. You can also buy frozen spinach and squeeze the liquid from it the same way as with fresh.
- Be sure to grease your muffin tins well so that the egg muffin doesn’t stick; alternatively, you can use silicone cupcake liners, which work very well and release from the egg muffin easily.
Frequently Asked Questions
Will the muffins stick to the cupcake liners?
They sometimes stick to cupcake liners, so I recommend using a well-greased silicone mold; if you’re using paper liners, I suggest greasing them well before filling them with egg mixture.
Why are the egg muffins going flat?
After the eggs come out of the oven, pretty soon they will go from being fluffy to deflated, and that’s ok; the muffins don’t have enough structure to keep them up and fluffy.
The Best Breakfast Egg Muffins
- 1 muffin tin
- 12 silicon muffin cups
- cooking spray
- 10 eggs
- ½ tsp pepper
- ¼ tsp salt
- ¼ tsp garlic powder
- ½ cup spinach cooked or frozen
- 8 slices bacon or 1-1/2 cups diced ham
- ½ cup bell pepper diced *optional
- 3 tbsp onion diced finely or 2 green onions diced
- 1 cup shredded cheese
- ½ cup mozzarella cheese grated
- Preheat the oven to 350°F.
- Combine eggs, salt, & pepper in a medium bowl. Whisk to combine.
- Spray a muffin pan very well with cooking spray or grease with butter. Divide the red pepper, spinach, onion, ham/bacon/sausage, and cheese over 12 wells.
- Pour the egg mixture over the cheese mixture.
- Bake for 22-25 minutes or until set.
- Remove from cups and serve warm or let cool completely and refrigerate or freeze.