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.

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.

In fact, it was my mother-in-law (she’s gluten-free) who first made these for us during a spring break beach trip. We all gobbled them up, so I knew I needed the recipe.

They’re also a great one for the beach and other vacations because you don’t need a lot of ingredients/groceries.

In fact, 4 ingredients (plus salt and pepper) is all you need for these egg muffins. (Though read on because I have lots of ideas for ways you can change these up.

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

(Well, at least to make breakfast a breeze. I can’t help with school bags, commutes and bosses. 😜)

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. This was what my mother-in-law originally did for us.
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!

Now, I’ve got some notes, tips and substitutions coming up below on how to make egg muffin cups. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on egg muffins:

• 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.
• 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. It could be a good way to use any veggie scraps in the fridge.
• 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.
• 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.

Let’s also discuss how to store egg muffin cups, since one of the best things about this recipe is that you can keep some on hand to reheat quickly in the mornings.

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.

I can happily have a couple of these in the morning and call it delicious.

But if you want to pair them with something, I’m all for that too. Here are some ideas.

What to serve with egg muffin cups:

• Fresh fruit or a fruit salad
• Buttered toast or biscuits
• Bagels 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.)

Or set up a bagel and toppings bar or a yogurt and granola bar for people to make their own creations to go with these. And of course, don’t forget the coffee and the bubbly! ☕️🥂

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

Enjoy!

XO,

Kathryn

P.S. Check out these other delicious egg recipes:

• Individual breakfast casseroles
• Vegetable frittata
• Green eggs and ham
• Cheesy grits breakfast bowls
• Cheesy baked breakfast sliders

Continue to Content

Yield: 12 muffins

Egg muffins

Print

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 Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 6 pieces bacon (if using, see notes)
• 12 large eggs
• 1/2 cup chopped fresh spinach
• 1 cup shredded mozzarella cheese (or sub cheddar)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400.
2. Make the bacon: Line a baking sheet with aluminum foil and place bacon slices on the foil. Place the baking sheet in the oven as the oven preheats, to start to cook the bacon. Check the bacon after about 15 minutes and then keep an eye on it until it’s cooked. Remove and transfer the bacon to paper towels to drain then crumble. (Alternatively, you can cook your bacon in a pan on the stove or in the microwave. Whatever you prefer!)
3. Reduce the oven temperature to 350 for the egg muffins. 
4. 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.)
5. Spray a muffin tin with cooking spray and then fill each cup about 3/4 of the way full with the egg mixture.
6. Bake at 350 for 18-20 minutes, until set.
7. Season to taste with additional salt and pepper, if desired, and serve hot.

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, then top with the shredded cheese.
3. Bake at 350 for 18-20 minutes, until set.
4. Season to taste with salt and pepper and serve hot.

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. It could be a good way to use any veggie scraps in the fridge.

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.  

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. 🌶

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.

Recommended Products

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• 
  OXO 1115580 Good Grips 3-Piece Mixing Bowl Set, Red/Green/Blue
• 
  Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan

Nutrition Information:

Yield:

6

Serving Size:

2 muffins
Amount Per Serving: Calories: 241Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 393mgSodium: 524mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 20g