Easy, freezable breakfast egg muffins for busy mornings!
These savory egg bites are packed with protein and loaded with a burst of flavors from the bacon, cheese, and spinach.
They are the perfect no-hassle, portable, healthy breakfast options for busy people.
These egg muffins are low in carbs, making them a great meal option for low-carb dieters like keto.
One of two of these will fill your stomach, give energy, and satisfy your savory cravings. Best of all, they are crazy easy to make and perfect for meal prep.
Looking for freezable meals? Once made, pack them individually for easy no-prep breakfasts. Make ahead, freeze them, and pop them into a microwave or oven toaster to reheat and enjoy!
You can also create endless variations with other delicious mixed-ins. Basil, cherry tomatoes and Parmesan cheese combo give an awesome Italian flair. Sliced mushrooms with spicy sausage offer the most addicting kick.
If you are a vegetarian, you can do egg muffins without the meat. Sliced bell peppers and kale are one easy way to add superfood power to these egg muffins.
Regardless of your choice of mixed-ins, the base egg muffin recipe remains the same. Create the egg mixture, pour it into the muffin tins, and bake for up to 20 minutes. Once the top is golden and egg mixture is fully cooked, you can remove from the oven and cool for a few minutes to serve.
Once they cool off, you can either store them in the freezer, making them freezable breakfasts. Or you can keep them in the fridge for several days.Print
To top it off, they are filled with cheesy, savory goodness. Whether it’s fresh out of the oven or reheat from the weekend meal prep, you’ll love every bite of these egg muffins.
Avocado cooking spray
salt and pepper to taste
2/3 cup raw spinach
1/3 cup sliced turkey bacon
1/3 cup shredded cheddar cheese
Prepare the muffin cups. You can use either 6 regular sized cups or 12 mini muffin cups. Preheat the oven to 375 degrees.
Thinly and evenly coat the tins with avocado oil spray.
In a large bowl, crack all 6 eggs and whisk to blend the eggs.
Add the ingredients. Add the pre-washed raw spinach, cheese, and bacon to the egg mixture. Mix to combine. Season the mixture with salt and pepper.
Pour the egg mixture into the muffin cups evenly.
Divide the egg mixture evenly among the muffin cups. Bake for up to 20 minutes or until the muffins are fully cooked.
Remove from the oven and cook them for a few minutes before serving.
To save some, keep them in an air-tight container and put it in the fridge. You can also store them in the freezer. To reheat, pop them in the microwave and serve them hot.
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Serving Size: 1
- Calories: 183
- Sugar: 1.06 g
- Sodium: 261 mg
- Fat: 14.15 g
- Saturated Fat: 4.153 g
- Unsaturated Fat: 5.679 g
- Trans Fat: 0.073 g
- Carbohydrates: 2.44 g
- Fiber: 0.4 g
- Protein: 11.55 g
- Cholesterol: 625 mg
Keywords: Breakfast, Muffins