Easy Breakfast Egg Muffins
These Breakfast Egg Muffins are a healthy high-protein breakfast. They can easily be made ahead of time and re-heated later on those extra busy mornings!
Prep Time10 minutes mins
Cook Time12 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Egg Muffins
Servings: 12 muffins
Calories: 117kcal
Author: Erica Walker
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt (or to taste)
- 1/3 cup steamed spinach (well drained, see notes above)
- 6 cherry tomatoes diced
- 6 slices bacon cooked, crumbled
- 1/2 cup cheese
- 1/3 cup green onion chopped
Preheat oven to 350 degrees F.Place eggs, milk, and salt in a blender and blend 5-6 seconds or until well blended. You can also whisk the eggs by hand but the eggs might not turn out as fluffy. Spray a non-stick muffin tin with cooking spray, making sure to get each individual cup covered completely. Fill each cup about half full of the egg mixture. You may have a little left over, in that case fill each cup slightly more but don't fill more than 2/3 full.
Evenly distribute the spinach, tomatoes, bacon, cheese, and green onion between the cups. Using this order will distribute the toppings evenly in each cup.
Bake in preheated oven for 10-12 mintues or until eggs are puffy and cooked through. It's a good idea to rotate the muffin pan half-way through to ensure even cooking all around.
Use a knife or thin spatula to remove muffins from cups. Serve hot.
Mix up your egg muffin recipe!
- Try different veggies, greens, and herbs. Little bits of broccoli, artichoke hearts, fresh basil, parsley.
- Make it dairy-free, or add every cheese under the sun! Some great ones are mozzarella, monterey jack, pepper jack, and parmesan cheese.
Calories: 117kcal | Carbohydrates: 1g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 250mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg