Breakfast Egg Muffins
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.
Servings: 12
Calories: 140kcal
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.
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.
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 1g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 190mg | Sodium: 272mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 775IU | Vitamin C: 13mg | Calcium: 96mg | Iron: 1mg