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a bunch of egg muffins on a platter.
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4.75 from 16 votes

Egg Muffins

Almost like little handheld baked mini frittatas, these healthy and delicious easy Egg Muffins are a fantastic way to start your day! Loaded with tasty bacon, bell peppers, spinach, and plenty of cheese, they are just the grab-and-go breakfast you’ve been looking for!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast egg muffins, egg muffins
Servings: 12
Calories: 113kcal

Ingredients

  • 4 slices fried bacon chopped, or about 1 cup of diced salami
  • 1 medium bell pepper chopped in small pieces
  • cup cheddar cheese
  • ½ cup spinach chopped, frozen, excess water removed, if using fresh cook it first
  • 10 eggs beaten well
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste

Instructions

  • Preheat oven to 375℉. Spray a muffin tin with cooking spray or lay it with muffin liners.
  • Add the bacon, chopped bell pepper, cheese, and spinach to a bowl and toss. Stir in the beaten eggs and season with salt and pepper.
  • Pour the mixture into the muffin cups or into individual baking cups, dividing equally.
  • Bake for 15 to 20 minutes or until the top is lightly golden and lightly springs back when touched.

Video

Notes

  1. Store your egg muffins either in an airtight container or a large freezer bag. They'll last 2-3 days in the fridge.
  2. These muffins reheat really well in the microwave! They heat up fast, so 10-30 seconds should be plenty depending on how strong your microwave is. You can also reheat them for 5-7 minutes in an oven at 350.

Nutrition

Serving: 1muffin | Calories: 113kcal | Carbohydrates: 1g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 148mg | Sodium: 244mg | Potassium: 114mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1337IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 1mg