Easy Breakfast Egg Muffins

5 from 8 votes

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

Cook Time12

Course: Breakfast

Cuisine: American

Keyword: Egg Muffins

Servings: muffins

Calories: 117kcal

Author: Erica Walker

Ingredients

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

Instructions

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.

Notes

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.

Nutrition