These Egg Muffins come together in about 30 minutes, creating the perfect on-the-go meal that your family will love!
Ingredients Breakdown
Let’s dive into what you’ll need for these Easy Egg Muffins!
- 6 large eggs
- 1 cup cooked bacon, chopped
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
- Non-stick cooking spray or muffin liners
Feel free to customize these muffins to your heart’s content! Want to throw in some diced bell peppers, onions, or maybe a bit of salsa? Go for it! The beauty of Easy Egg Muffins is their adaptability.
Let’s Get Cooking!
Now that we have everything on our list, let’s dig into the cooking process!
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because it sets the perfect baking temperature for fluffy egg muffins!
Step 2: Whisk It Up
While the oven is warming up, grab a mixing bowl and whisk together the eggs, salt, and pepper. You’re aiming for a nice, frothy mixture, this incorporates air in the eggs for that fluffy texture we all love.
Step 3: Mix in the Good Stuff
Next, stir in the chopped bacon, spinach, and cheese, if you’re using it. I like to add the bacon first, and then the greens and cheese, mix it all until it’s evenly distributed. Don’t be shy; get in there and mix!
Step 4: Prepare the Muffin Tin
Grab your muffin tin and either spray it with non-stick cooking spray or line it with muffin liners. This is where your muffins will transform into adorable little breakfast bites.
Step 5: Pour and Fill
Now, pour the egg mixture evenly into each muffin cup, filling each about 3/4 full. You want them to rise without overflowing.
Step 6: Bake
Pop the muffin tin into the preheated oven and bake for about 20-25 minutes. While they bake, your kitchen will smell amazing, seriously, it’s like a warm hug of bacon and eggs wafting through your home. You’ll want to check that they’re set and lightly golden on top!
Step 7: Cool and Enjoy!
Once they’re done, let them cool slightly in the tin before removing them. Trust me, the anticipation is worth it! You can enjoy them warm or store them in the refrigerator for those on-the-go mornings.
If you loved this Easy Egg Muffins recipe, be sure to check out my Breakfast Turkish eggs or my egg and sausage casserole!
Why These Egg Muffins Works
Quick & Easy
These Easy Egg Muffins come together in under 30 minutes! Perfect for busy mornings when you need fuel fast.
One Pan Wonder
Minimal cleanup required! Just one muffin tin and a mixing bowl, which means less time doing dishes and more time enjoying breakfast.
Customizable
You can toss in whatever veggies or proteins you have handy. It’s a clean-out-the-fridge champion! Use your imagination, there’s no wrong way to enjoy these.
Budget-Friendly
This recipe is super affordable, using everyday ingredients. Eggs, bacon, and whatever greens or cheese you have left are all you need.
Make-Ahead Friendly
You can whip up a batch on the weekend and keep them in the fridge for the week ahead. They save so well and reheat beautifully!
Serving and Storage Tips
How to Serve These Muffins
These muffins are delightful on their own or served with a dollop of salsa or avocado slices. You could even pair them with fruit for a complete breakfast! If you want to go the extra mile, serve with a side of crispy hash browns or a smoothie.
Storage
These muffins can be stored in an airtight container in the refrigerator for up to 5 days. Perfect for meal prep!
Reheating Instructions
To reheat, simply pop them in the microwave for about 30-40 seconds until warm. You can also reheat them in an oven preheated to 350°F for about 10 minutes if you prefer a fresher experience.
Freezer Friendly
Yes, these muffins are freezer friendly! Just make sure they are fully cooled before placing them in a freezer-safe bag or container. They’ll last up to 3 months in the freezer. To reheat from frozen, just add a little extra time in the microwave or oven.
And there you have it! These Quick and Easy Egg Muffins are not just simple, they’re absolutely delicious, packed with flavor, and will get your family excited about breakfast! So happy cooking, my friends! And remember, the kitchen should always be a joyful place filled with love and laughter. Enjoy! And for more recipes, follow us on Pinterest.
Print
Quick and Easy Egg Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Gluten-Free
Description
These Easy Egg Muffins are a quick, versatile breakfast option packed with protein and flavor, perfect for busy mornings.
Ingredients
- 6 large eggs
- 1 cup cooked bacon, chopped
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
- Non-stick cooking spray or muffin liners
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, salt, and pepper until frothy.
- Stir in the chopped bacon, spinach, and cheese, if using.
- Prepare your muffin tin with non-stick spray or liners.
- Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full.
- Bake for about 20-25 minutes until set and lightly golden.
- Let cool slightly in the tin before removing and enjoy warm or store in the fridge.
Notes
Feel free to customize with any veggies or proteins you have on hand.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 290mg