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Mornings have never been easier with this healthy Breakfast Egg Muffins recipe made with bacon! They’re the perfect grab-and-go meal. You can load them up with any of your favorite ingredients, they’re delicious, and perfectly filling.
Breakfast Egg Muffins
Let’s get real, who actually has time in the morning to enjoy a nice and fulfilling breakfast before heading to work or school? I say, the day should never begin with an empty stomach. These healthy breakfast egg muffins with bacon, spinach, and cheese are such a wonderful way to make a week’s worth of breakfast that you can enjoy on the go.
You know what I love most about this recipe? It can never get old. Switch up the fillings every week if you want to keep things fresh and new. These muffins are so versatile and will work with practically anything you want to mix in there.
Ingredients in Breakfast Egg Muffins Recipe
Keep scrolling for the full recipe and ingredient amounts. For this recipe you’ll need:
- Eggs – I used large eggs for this recipe. Adjust as necessary if you have a different size.
- Salt and pepper – Feel free to use more or less.
- Bacon – I find it easiest to chop up the bacon first and then fry it. Cut the pieces a bit bigger than you want as they’ll shrink in the pan.
- Bell pepper – I used red bell pepper for a pop of color but any type will work.
- Cheddar cheese – Sharp cheddar cheese is the best, in my opinion. You can use more or less if you like.
- Spinach – I used frozen spinach, thawed, with the water squeezed out. Chopped fresh spinach will work as well.
What Else Can I Mix Into My Breakfast Egg Muffins?
This recipe is super easy to modify and switch up depending on what your favorite ingredients are. Feel free to try these other fillings out! They’re all great to mix and match.
Veggies:
- Tomatoes (fresh or sun dried)
- Mushrooms
- Asparagus
- Olives
- Onion
Meats:
- Breakfast sausage
- Ground beef
- Shredded chicken
- Chorizo
- Ham
Cheeses:
- Parmesan
- Feta
- Mozzarella
- Gouda
- Monterey Jack
The options are endless. Think about these like a little frittata or omelette; how would you ideally load them up for a solid breakfast? You can even mix in some hot sauce if you want to get a little spicy in the morning!
How to Make Breakfast Egg Muffins
- Prep muffin tin and oven: Generously spray a 12-cup muffin tin with oil, or fill it with silicone muffin liners, and preheat your oven to 375 F degrees.
- Prepare the egg mixture: Whisk the eggs together in a large bowl. Add the rest of the ingredients and stir will so that everything is evenly combined. Divide the mixture evenly among the muffin cups.
- Bake and serve: Bake for 15-20 minutes, then let the muffins cool in the tin for 10 minutes. Serve hot.
Can a delicious breakfast get any easier than that? I don’t think so!
Tips for Making the Best Breakfast Egg Muffins
- 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 make these with egg whites to make them even lighter.
- I prefer to just grease the pan rather than use muffin liners. The egg tends to stick to the paper. If you want to use liners, silicone works best. However, I’ve found that even if I forget to spray the muffin tin, the muffin didn’t stick to the pan at all. Up to you what you try.
- 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.
- Letting the muffins cool for a few minutes in the tin is key! They may fall apart if you try to take them out right away.
How to Store and Reheat Breakfast Egg Muffins
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.
To freeze your 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.
Did You Love This Simple Breakfast? Try These Recipes!
- Easy Quiche Recipe
- Breakfast Burritos
- Chocolate Chip Muffins
- Easy Waffle Recipe
- Spinach Ricotta Brunch Bake
- No Knead 1 Hour Cinnamon Rolls
- Crescent Bacon Breakfast Ring
- Cornbread Muffins
- Breakfast Egg Rolls
- Skillet Breakfast Hash
- Breakfast Sandwich
- Bacon Egg And Cheese Croissants
Breakfast Egg Muffins
Ingredients
- 10 large eggs
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 4 slices bacon fried and chopped
- 1 red bell pepper chopped
- 1 cup cheddar cheese shredded
- ½ cup spinach frozen, excess water removed, if using fresh cook it first
Instructions
- Preheat oven to 375 F degrees. Spray a muffin tin with cooking spray or lay it with muffin liners.
- Whisk the eggs in a large bowl, then add the rest of the ingredients and mix to combine.
- Divide the mixture evenly between the muffin cups.
- Bake for 15 to 20 minjutes or until the top is lightly golden and lightly springs back when touched.
- Serve immediately.
Tips & 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.
- To freeze your 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.
