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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Keyword: breakfast egg muffins, egg muffins
Servings: 12
Calories: 113kcal
- 4 slices fried bacon chopped, or about 1 cup of diced salami
- 1 medium bell pepper chopped in small pieces
- ⅔ 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
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.
- Store your egg muffins either in an airtight container or a large freezer bag. They'll last 2-3 days in the fridge.
- 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℉.
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