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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!
Easy Egg Muffins Recipe
Need a breakfast solution that fits your schedule!?! Muffin pans make cooking eggs easy! And these tasty egg muffins are the ultimate on-the-go breakfast that is low-carb, gluten-free, and full of flavor! Similar to a mini frittata, these muffins are made by baking beaten eggs together with savory bacon, veggies, and lots of cheese in a muffin pan. It’s a super simple 30-minute easy breakfast recipe that anyone can make.
And just like my Ham and Cheese Breakfast Muffins, these egg muffin cups can be made in bulk and then stored in the refrigerator to feed your family for a week or in the freezer to last you a few months! Plus this recipe is versatile. You can literally use anything you have in your fridge to whip a batch of these breakfast muffins together, which makes them a perfect way to use up leftover deli meat and vegetables.
Why You’ll Love These Egg Muffins
- Easy Recipe! With just a handful of affordable basic ingredients and a muffin tin, you can whip these yummy egg muffins together in 30 minutes with very little effort.
- Tasty Handheld Breakfast! Loaded with bacon, veggies, and cheese, these low-carb and gluten-free handheld breakfast egg muffins make a fantastic grab-and-go meal.
- Versatile Recipe! You can customize this recipe and use any fillings you like. It’s easy to make the muffins vegetarian, add some spice, add extra meat, or even use just egg whites.
- 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.
Breakfast recipes don’t get much easier than this! After just 10 minutes of prep time, your oven does the rest! And 20 minutes later you’ve got a perfectly cooked grab-and-go meal to serve your busy family.
To begin, you’ll need to preheat your oven temperature to 375°F (191°C). The oven must be hot before the muffins go in to bake. Then spray a 12-cup muffin tin well with cooking spray or line it with cupcake liners. You can also use individual ramekins if you prefer.
Next, toss the cooked bacon, bell peppers, shredded cheese, and spinach together in a large bowl. Then add the beaten eggs and mix everything together. Now, season the mixture with some salt and black pepper to taste.
To bake, first equally distribute the egg mixture into the 12 muffin cups. I often use a ladle or large ice cream scoop to make it easier. Then put the muffins into the oven and bake them for 15 to 20 minutes or until they are slightly golden brown on top and spring 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:
|Ground Beef||Mexican Blend cheddar||Broccoli|
Why Are mY Egg Muffins Rubbery?
If your muffins turned out rubbery this means that you left them in the oven for too long. When eggs are overcooked they become dry and rubbery. This is why it’s important to use a timer when cooking.
Why Did My Egg Muffins Deflate?
You most likely overbeat your eggs. You see when eggs are beaten it creates air bubbles, which makes the eggs fluffy and puff up even more in the hot oven. Yet, the eggs themselves don’t usually have enough structure to stay puffed up so they deflate a little. But don’t worry this is totally normal and does not impact the taste at all. So if this happens, just whisk your eggs a little less next time.
- 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.
- 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.
Other Must Try Breakfast Recipes
- Crescent Bacon Breakfast Ring
- Blueberry Buttermilk Pancakes
- Sausage and Egg Breakfast Rolls
- Leftover Ham and Cheese Breakfast Muffins
- French Toast
- Sausage French Toast Roll Ups
- Breakfast Burritos
- 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℉.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.