Egg Muffins {2 ways}

Breakfast egg muffins are loaded with bacon, spinach and cheese and baked in the oven for a delicious warm breakfast that’s perfect for brunch or for meal prep. They freeze and reheat great!

 

We are big time egg fans in my house. Scrambled eggs are on the weekend menu for breakfast every single week and I love putting fried eggs on all manner of things.

But I also love an egg breakfast that I can make ahead to have on hand for those busy school mornings when I don’t have time to cook.

Last year, I shared cheesy baked eggs and a fun twist on those, Mexican baked eggs.

And we also love these 1-ingredient egg wraps for wrapping up our favorite breakfast and lunch items.

Today it’s another favorite in our house with these egg muffin cups.

(I've also got a round-up of 5 easy make ahead egg breakfasts if you want some more ideas!)

They are really flavorful, really easy to make and perfect for serving to friends and family at a brunch party or for prepping ahead for the week.

Protein-packed and sure to satisfy, these little beauties are gonna be a hit with all ages.

Oh, and they’re gluten-free and can easily be made vegetarian by omitting the bacon, so they work well for people with special diets.

And, 4 ingredients (plus salt and pepper) is all you need for these egg muffins.

You will love these straight from the oven and you will love them again reheated to make your morning a breeze.

I’ve also got TWO ways you can make these:

1. Layer the spinach and bacon then crack the egg in the pan and bake them off. Super easy and fun to cut into.
2. Scramble the eggs and filling ingredients all together in a bowl before pouring the mixture into the egg muffin tins and baking them. This gets everything a little more combined and we seem to like that even more.

You'll see in the photos below that they also look pretty different, both before and after baking, even though they are the same ingredients. Take your pick or try both ways!

Recipe Notes:

Bacon: I use bacon in mine because, well, we love bacon. You can certainly leave it out or use turkey bacon, veggie bacon, cooked breakfast sausage, ham or chicken or just some black beans in place of the bacon if you prefer.

Spinach: The spinach is a really mild vegetable add-in (and doesn’t require any prep beyond chopping) but you could try using some sautéed zucchini, mushrooms or broccoli if you want a different veggie.

Cheese: You can use mozzarella cheese or cheddar cheese for these eggs.  You could also try them with Monterey Jack cheese or a shredded cheese blend.

Spicy: Give these a little kick by adding in a finely diced jalapeño or using Pepper Jack cheese. You can also add some hot sauce to the egg mixture - or just serve it these with some hot sauce on top.

So there’s lots of fun ways to change these up and change the flavor once you’ve got the basic recipe down.

I hope you give these egg muffin cups a try whether for meal prepping or entertaining.

Enjoy!

XO,

Kathryn

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4.13 from 8 votes

Egg Muffins

Breakfast egg muffins are loaded with bacon, spinach and cheese and baked in the oven for a delicious warm breakfast that’s perfect for brunch or for meal prep. They freeze and reheat great!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Yield: 12 muffins

1x2x3x

Cook Mode

Ingredients

• 6 pieces bacon
• 12 large eggs
• ½ cup chopped fresh spinach
• 1 cup shredded mozzarella cheese (or sub cheddar)
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Preheat oven to 350 degrees F.
• Make the bacon in the microwave, oven or stove top. Drain, let cool slightly then crumble.
• In a large bowl, crack the eggs and whisk lightly. Add the spinach, crumbled bacon and cheese. Add the salt and pepper. Whisk to combine. (See notes below for the alternate cooking method to crack an egg in each muffin tin.)
• Spray a muffin tin with cooking spray and then fill each cup about ¾ of the way full with the egg mixture. Use a measuring cup to make this a little easier.
• Bake at 350 for 18-20 minutes, until set. Serve hot or let cool then store (see notes below). Enjoy!

Notes

Bacon: We love these with bacon, but you can certainly leave it out or use turkey bacon, veggie bacon, cooked breakfast sausage, ham or chicken, or just some black beans in place of the bacon if you prefer.

Alternate cooking method:

1. Spray a muffin tin with cooking spray then add the chopped cooked bacon and spinach to the bottom of each one.
2. Crack an egg into each muffin cup, season lightly with salt and pepper, then top with the shredded cheese.
3. Bake at 350 for 18-20 minutes, until set.

How to store breakfast egg muffins:

Cooked, cooled egg muffins can be stored in the refrigerator, in a covered container, for up to 5 days. 

They freeze great too! Place in a freezer-safe ziptop bag or container, that’s labelled, then freeze for up to 3-5 months.

Defrost overnight in the refrigerator then warm in the microwave, starting with 30 seconds and adding additional time as needed.

Want to reheat straight from the freezer? Place a frozen egg muffin cup on a paper towel and microwave on high for 45 seconds. Flip the muffin over and cook for an additional 15-30 seconds. Add extra time if needed to make sure it’s warmed through all the way.

Nutrition

Serving: 2muffins | Calories: 241kcal | Carbohydrates: 2g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 393mg | Sodium: 524mg | Sugar: 1g

Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!

Need to pair these egg muffins with something? Here are some ideas.

What to serve with egg muffin cups:

• Fresh fruit or a fruit salad
• Buttered toast or biscuits
• Bagel with cream cheese
• Plain or flavored Greek yogurt
• Extra bacon or breakfast sausage
• Small bowl of oatmeal

For a brunch party, you could pair these with some scones or muffins (like healthy blueberry muffins) and a brunch salad (like my mixed green salad with fruit) to round out your spread.