Easy Egg Muffins
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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:
| Protein | Cheese | Veggies |
|---|---|---|
| Deli meat | Provolone | Mushrooms |
| Chicken | Monterey Jack | Zucchini |
| Ground Beef | Mexican Blend cheddar | Broccoli |
| Chorizo | Mozzarella | Green onions |
| breakfast sausage | Swiss |
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.
Expert 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.
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
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Egg Muffins
Video
Ingredients
- 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)
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℉. 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℉.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Looks delish! Would I have to fry the mushrooms first?
Thank you! Frying the mushrooms first is optional, but doing so will remove excess moisture and enhance their flavor. Enjoy making the egg muffins!
Why do you recommend cooking the fresh spinach?
Firstly, cooking the spinach helps reduce its volume. Raw spinach can be quite bulky, and when added to the muffin mixture without cooking, it can take up a lot of space and result in dense, overcrowded muffins. Cooking the spinach allows it to wilt, reducing its size and making it easier to evenly distribute throughout the muffins. Secondly, cooking the spinach helps soften it and enhances its flavor. Raw spinach has a slightly bitter taste and a chewy texture. By quickly cooking it, the spinach becomes tender and more palatable. It also releases some of its moisture, preventing the egg muffins from becoming watery during the baking process.
However, if you prefer the taste and texture of raw spinach, you can certainly add it directly to the muffin mixture without cooking. Just make sure to chop it finely to ensure even distribution.
This was a great recipe.
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!