Introduction
These Spinach & Cheese Egg Muffins are a perfect grab-and-go breakfast that packs protein and veggies in every bite. You’ll love how customizable they are and how easily they come together in just minutes, making them ideal for busy mornings or meal prep.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12
Ingredients
- 6 to 8 strips of bacon (chopped)
- ½ large onion (chopped)
- 1 ½ cups cheddar cheese (shredded)
- 2 to 3 cups spinach
- 12 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with parchment liners.
- In a skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pan.
- Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Remove from heat.
- In a large bowl, whisk the 12 large eggs until well beaten and slightly frothy.
- Stir in the cooked bacon, cooked onion, shredded cheddar cheese, and spinach. Mix until all ingredients are evenly distributed.
- Divide the egg mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- Bake for 15-18 minutes, or until the eggs are fully set and the tops are lightly golden.
- Allow the muffins to cool in the tin for 5 minutes before carefully removing them with a butter knife or spoon.
Variations
- For a crustless quiche style, pour the mixture into a greased 9×13 inch baking dish and bake for 20-25 minutes.
- Make mini egg muffins by using a mini muffin tin and reducing the bake time to 10-12 minutes.
- Achieve a crispier top by broiling the muffins for the final 1-2 minutes of baking, watching closely to avoid burning.
- Serve chilled for a refreshing cold option, perfect for picnics or on-the-go snacks.
Tips for Success
- Whisk the eggs thoroughly to incorporate air, which results in a lighter, fluffier texture.
- Chop the onion finely to ensure it cooks quickly and distributes evenly in each muffin.
- Use a standard 12-cup muffin tin and avoid overfilling to prevent spillage and ensure even cooking.
- Let the muffins cool slightly before removing from the tin; this helps them set and prevents breaking.
Storage & Reheating
Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave on high for 30-60 seconds until warm, or bake in a 350°F oven for 10 minutes.
FAQ
Can I make these egg muffins ahead of time?
Yes, you can prepare them up to 4 days in advance and store them in the refrigerator for quick breakfasts throughout the week.
How do I know when the muffins are done baking?
The muffins are done when the eggs are fully set and no longer jiggle in the center, and the tops are lightly golden.
Can I freeze these egg muffins?
Absolutely. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Why did my egg muffins stick to the tin?
Ensure you grease the tin well or use liners. Letting them cool for 5 minutes before removal also helps release them easily.
Can I omit the bacon for a vegetarian version?
Yes, simply skip the bacon and cook the onion in a tablespoon of oil or butter instead. The muffins will still be flavorful from the cheese and spinach.
What if I don’t have a muffin tin?
You can bake the mixture in a greased 9×13 inch baking dish and cut into squares after cooling, adjusting the bake time to 20-25 minutes.
