Introduction
You get all the deliciousness of a loaded omelet in a portable, single-serving form. These breakfast egg muffins are protein-packed, endlessly customizable, and perfect for meal prep. They make busy mornings feel effortless.
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 a 6-cup standard muffin tin with cooking spray.
- In a large bowl, crack the 6 eggs. Add salt and pepper, then whisk until well combined and slightly frothy.
- Evenly distribute the cooked chopped spinach, crumbled bacon, and shredded cheddar cheese among the 6 prepared muffin cups.
- Carefully pour the whisked egg mixture over the fillings in each cup, filling each about 3/4 full. Gently stir with a fork to ensure the fillings are incorporated into the egg.
- Bake for 15-18 minutes, or until the tops are set and the edges are just beginning to turn golden.
- Remove from the oven and let cool in the tin for 5 minutes. Run a butter knife around the edges to loosen, then carefully remove each muffin. Garnish with diced tomatoes and chopped parsley if desired before serving.
Variations
- Veggie-Forward: Skip the bacon and double the spinach for a vegetarian version.
- Crustless Quiche Style: Blend the eggs with 1/4 cup of milk or cream (not included in ingredient list) before baking for a richer, softer texture.
- Portable Sandwich: Slice a cooked muffin in half and serve it between two halves of an English muffin or a small biscuit.
- Make-Ahead Freezer Meal: Let muffins cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag for storage.
Tips for Success
- Squeeze all excess water from the cooked spinach to prevent soggy muffins.
- For easier cleanup, consider using silicone muffin liners sprayed with cooking spray.
- Let the muffins rest in the tin for a few minutes after baking; they will be much easier to remove.
Storage & Reheating
Store cooled muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 2 months. Reheat in the microwave for 30-60 seconds, or in a toaster oven/regular oven at 350°F until warmed through.
FAQ
Can I make these egg muffins ahead of time?
Absolutely! They are perfect for make-ahead breakfasts. Cook, cool, and store them as directed, then simply reheat.
Why are my egg muffins soggy?
The most common cause is not removing enough moisture from the cooked spinach. Be sure to squeeze it very well in a clean kitchen towel or paper towels.
Can I use a different type of cheese?
Yes, any good melting cheese like Monterey Jack, Gouda, or a Mexican blend would work perfectly as a substitute for the cheddar.
My muffins stuck to the pan. How can I prevent this?
Ensure you use enough cooking spray, coating the entire cup, including the sides. Non-stick pans or high-quality silicone molds work best.
Can I double this recipe?
Yes, simply double all ingredients and use a second muffin tin. You may need to rotate the tins in the oven for even cooking.
Are these served hot or cold?
They are best served warm, but they are also perfectly tasty cold, making them a great grab-and-go option.
