Description
Quick and healthy breakfast egg muffins that are high in protein and customizable with various ingredients.
Ingredients
Egg Muffin Base Ingredients
- 10 large large eggs
- 1 cup fresh spinach, chopped
- 1 cup shredded cheddar
- 6 slices bacon, cooked and crumbled
- 1/4 cup milk (Any kind, for a softer texture)
- 1/4 teaspoon salt (Less if your bacon is salty)
- 1/4 teaspoon black pepper
- Nonstick spray or a little oil (For the muffin tin)
Optional Add-Ins
- Pinch of garlic powder or onion powder (Optional for extra flavor)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). If the bacon is not already cooked, cook it now, then let it cool and crumble it. Chop the spinach and shred the cheese if needed.
Mixing and Filling
- Spray the muffin tin really well with nonstick spray. In a bowl, whisk the eggs with milk, salt, and pepper until fully blended.
- Sprinkle spinach, bacon, and cheddar into each muffin cup, then pour the egg mixture on top, filling each cup about three quarters full.
Baking
- Bake for 18 to 22 minutes, until the centers look set and do not jiggle.
- Let cool in the pan for about 5 minutes before removing with a butter knife around the edges.
Notes
Store in an airtight container for up to 4 days in the fridge or freeze for up to 2 months. Reheat gently to avoid toughness.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Cuisine: American