Introduction
You’ll love these Breakfast Egg Muffins for their ultimate convenience and protein-packed start to your day. They’re perfectly portable, endlessly customizable, and great for making ahead to grab all week long.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 muffins
Ingredients
- cooking spray
- 6 eggs
- salt and pepper to taste
- 1/2 cup cooked chopped spinach (excess water removed)
- 1/3 cup crumbled cooked bacon
- 1/3 cup shredded cheddar cheese
- diced tomatoes and chopped parsley (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Generously coat 6 cups of a standard muffin tin with cooking spray.
- In a medium bowl, whisk the eggs together until well blended. Season with salt and pepper.
- Evenly divide the cooked chopped spinach, crumbled bacon, and shredded cheddar cheese among the 6 prepared muffin cups.
- Carefully pour the whisked eggs over the fillings in each cup, filling them about 3/4 full.
- Bake for 12-15 minutes, or until the eggs are fully set and the tops are lightly golden.
- Let the muffins cool in the tin for 2-3 minutes before gently running a knife around the edges to loosen and remove them.
- Garnish with diced tomatoes and chopped parsley, if desired, and serve warm.
Variations
- Crustless Quiche Style: Whisk 1/4 cup of milk or cream into the eggs before pouring for a softer, more quiche-like texture.
- Serving Ideas: Serve the muffins on a toasted English muffin for a breakfast sandwich, or slice them and add to a fresh green salad for lunch.
- Flavor Layering: Mix all the fillings directly into the beaten eggs and then pour for a more uniform distribution in every bite.
- Mini Muffins: Use a mini muffin tin for a bite-sized appetizer or snack, reducing the bake time to 8-10 minutes.
Tips for Success
- Dry Fillings: Squeeze all excess moisture from the cooked spinach with a clean towel to prevent soggy muffins.
- Don’t Overbake: Check the muffins at the 12-minute mark. They are done when the centers are just set, as they will continue to cook slightly out of the oven.
- Easy Release: Allowing the muffins to cool briefly in the tin makes them much easier to remove without breaking.
Storage & Reheating
Store cooled muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-45 seconds until warm, or warm them in a toaster oven or conventional oven at 350°F for about 5-10 minutes to restore a crisp exterior.
FAQ
Can I use fresh spinach instead of cooked?
It’s best to use cooked spinach as specified. Fresh spinach releases a lot of water during baking, which can make the muffins watery. If you must use fresh, wilt it in a pan first and squeeze out all the liquid.
Can I make these ahead of time?
Absolutely. They are perfect for meal prep. Make a batch on Sunday, store them in the fridge, and reheat each morning for a quick breakfast.
Can I freeze Breakfast Egg Muffins?
Yes, they freeze well. Let them cool completely, then wrap individually and store in a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
My muffins stuck to the pan. What happened?
This likely means the muffin cups were not coated thoroughly enough with cooking spray. Be generous with the spray, covering the sides and bottom completely.
How do I know when they are fully cooked?
The muffins are done when the tops are puffed and lightly golden, and the center feels firm to a gentle touch. A toothpick inserted should come out clean.
Can I mix everything in one bowl instead of layering?
Yes, you can whisk the eggs, then stir in the spinach, bacon, and cheese before pouring the mixture into the cups. This method is faster and ensures even distribution.
