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.
- 10 large eggs
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 4 slices bacon fried and chopped
- 1 red bell pepper chopped
- 1 cup cheddar cheese shredded
- 1/2 cup spinach frozen, excess water removed, if using fresh cook it first
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.
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.
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