Easy Egg Muffins

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.

Egg Muffins

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.

What You Need To Make Egg Muffins

• 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

1. 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.
2. 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.
3. Pour batter into muffin pan: Pour the mixture into the muffin cups or into individual baking cups, dividing equally.
4. 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:

Some Tips For Making The Best Egg Muffins

1. 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.
2. 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.
3. 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.
4. You can make these with egg whites to make them even lighter.
5. Make sure you grease the muffin cups with cooking spray so they don’t stick.
6. 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.

How To Store And Reheat These Muffins

1. Store the 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 F.
3. 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

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Egg Muffins

5 from 3 votes

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Author: Joanna Cismaru

Serves: 12

Print Pin Rate

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.

Equipment

• 12-Cup Muffin Pan
• Glass Mixing Bowl Set (3 piece)
• Muffin Liners

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 tsp salt or to taste
• 1/2 tsp pepper or to taste

US Customary - Metric

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.

Recipe 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 F.
3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1muffinCalories: 113kcal (6%)Carbohydrates: 1gProtein: 7g (14%)Fat: 9g (14%)Saturated Fat: 3g (19%)Cholesterol: 148mg (49%)Sodium: 242mg (11%)Potassium: 115mg (3%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1334IU (27%)Vitamin C: 13mg (16%)Calcium: 74mg (7%)Iron: 1mg (6%)

Course:Breakfast

Cuisine:American

Keyword:breakfast egg muffins, egg muffins

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