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5 from 5 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 140kcal


  • 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.
  • Serve immediately.


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