Easy Egg Muffins
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Start your day right with these incredibly easy Egg Muffins, made with bacon, bell peppers, spinach and lots of cheese. They’re great for make-ahead and are super versatile plus they can be made with any ingredients. They’re the perfect grab-and-go meal.
Every few months I go on my healthy eating kick and try different diets, like Keto, weight watchers, etc. Whatever I read about and whatever inspires me. Lately it’s been the Keto diet and this one is a tough one because I sure do love my pasta dishes.
However, healthy doesn’t have to be boring or bland. With a little planning we can have a delicious breakfast every morning, and these egg muffins are the perfect grab-and-go muffins. They’re so great because you can literally throw anything you have in the fridge.
You just make a batch on the weekend and have breakfast for the entire week. The ingredients I used here are bell peppers, spinach, bacon, Mexican cheese blend and of course eggs. However this recipe is so versatile, you can literally use anything you have in your fridge, salami, green onions, mushrooms, broccoli, any kind of deli meat, chicken or beef.
Ingredients
- Eggs – The key ingredient in these muffins.
- Bacon – Fried and chopped up. You can use salami, chicken, ground beef, whatever protein you like or have on hand.
- Bell pepper – I used red bell pepper for a pop of color but any type will work. Other veggies you can use are mushrooms, zucchini or broccoli.
- Cheddar cheese – Sharp cheddar cheese is the best, in my opinion. For a bit of heat, use a Mexican blend.
- Spinach – I used frozen spinach, thawed, with the water squeezed out. Chopped fresh spinach will work as well, just cook it first.
- Salt and pepper – to taste.
How To Make Egg Muffins
- Preheat oven and prepare muffin pan: Preheat oven to 375 F degrees. Spray a muffin tin with cooking spray or lay it with muffin liners.
- Make muffin batter: 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 batter into muffin pan: Pour the mixture into the muffin cups or into individual baking cups, dividing equally.
- Bake muffins: Bake for 15 to 20 minutes or until the top is lightly golden and lightly springs back when touched.
Egg Muffin Variations
The sky is the limit when it comes to these muffins, literally. There are many different ways to customize them. Here are some suggestions:
Protein | Cheese | Veggies |
---|---|---|
Deli meat | Provolone | Mushrooms |
Chicken | Monterey Jack | Zucchini |
Ground Beef | Mexican Blend cheddar | Broccoli |
Chorizo | Mozzarella | Green onions |
breakfast sausage | Swiss |
Some Tips
- Gently poke the top of one of your muffins to test if it’s done If it springs back up, they’re ready! You can also gently shake the tray. If the muffins still jiggle in the middle then they need more time.
- If you use fresh spinach, it’s best to cook it first and squeeze off the excess water. That way, the water won’t cook out into your egg muffins in the oven.
- You can easily double this recipe to feed a larger crowd. Simply hover over the number of servings in the recipe card and change it to the desired number of muffins you wish to make. You’ll notice the ingredients adjust accordingly.
- You can make these with egg whites to make them even lighter.
- Make sure you grease the muffin cups with cooking spray so they don’t stick.
- Don’t fill the muffin cups all the way up with the mixture. Fill the cups about 3/4 and give them some breathing room as they will grow while cooking.
Leftovers
- Store the 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 F.
- To freeze egg muffins, let them cool fully and wrap each one with plastic, then store them all in a large freezer bag or airtight container. This way they’ll avoid freezer burn as much as possible. Reheat for 1-2 minutes in the microwave wrapped in a damp paper towel.
More Must Try Breakfast Recipes:
- Crescent Bacon Breakfast Ring
- Blueberry Buttermilk Pancakes
- Sausage and Egg Breakfast Rolls
- Easy Quiche Recipe
- French Toast
- Sausage French Toast Roll Ups
- Breakfast Burritos
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Egg Muffins
Ingredients
- 4 slices bacon (chopped, or about 1 cup of diced salami)
- 1 medium bell pepper (chopped in small pieces )
- 2/3 cup cheddar cheese
- 1/2 cup spinach (chopped, frozen, excess water removed, if using fresh cook it first)
- 10 eggs (beaten well)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375 F degrees. 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.
Notes
- 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 F.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
You won’t be able to freeze these …
As you will have eaten them all! Delish… !!
Good with any ingredients … parsley, mushrooms, sweet corn …
Hooked!
Hello – These look lovely, are you able to warm them up the following day, and if so, how ? Thanks 🙂
Hi Claire, I just pop them in the microwave for about 30 seconds and they’re ready to go. 🙂
Just wanted to stop by and tell you I make these all the time, with different ingredients (whatever is in my fridge!). They come together so easily, and freeze well, I love having control over what’s going into my food, thanks for the recipe!
You’re welcome. I do too, love that it’s so simple. 🙂
Have you tried freezing these? They look great, and I happen to have all ingredients on hand. Doing lots of cooking and freezing now for when the little one arrives!
Oh.My. These really do look dee-lush (I just invented a word!). What a perfect snack. I think I’m going to make these at the weekend for breakfast. They’ll make a lovely change 🙂
LOL, love your word!
I can’t believe it’s already snowing! It’s barely starting to get cold here in SF.
Now these muffins – yes! Savory muffins are the best and I love how this is so easy!
Thanks, you gotta try them, they’re so good.
This look yummy! And..I will try them!
We are in the Okanagan.It is getting pretty chilly, and anytime the snow will begin to fly!