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Easy Breakfast Egg Muffins : Easy Breakfast Egg Muffins Family Favorite Recipe

Easy Breakfast Egg Muffins

These easy breakfast egg muffins are a hearty, customizable meal prep option that delivers protein and flavor in every bite. Perfect for busy mornings, these muffins are packed with vegetables, cheese, and bacon for a satisfying breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Egg Muffin Base
  • 12 large eggs
  • 1/2 cup milk or heavy cream for richer, Keto Breakfast Egg Muffins
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder optional
Fillings
  • 1 cup shredded sharp cheddar cheese
  • 1 cup finely diced cooked bacon about 6 strips
  • 1/2 cup finely chopped fresh spinach
  • 1/4 cup finely diced red bell peppers
  • 1/4 cup finely diced yellow onions

Equipment

  • 12 cup muffin tin
  • - Whisk
  • - Mixing bowls
  • - Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Generously grease a 12 cup standard muffin tin with butter or a neutral oil. Use a silicone brush to get into every nook and cranny for easy removal.
  2. Distribute your chosen fillings among the 12 muffin cups evenly. Start with diced bacon, then the red bell pepper and onion, followed by fresh spinach, and finally sprinkle shredded cheddar cheese on top of each cup.
  3. In a large bowl, crack all 12 eggs. Pour in the milk, then add the salt, pepper, and garlic powder if using. Whisk everything together until smooth and uniformly yellow, with no large streaks of egg white remaining. This should create a light, frothy mixture.
  4. Carefully pour the egg mixture over the fillings in the muffin tin. Fill each cup about three quarters full to allow room for expansion during baking.
  5. Gently slide the muffin tin into the preheated oven. Bake for 20 to 25 minutes, or until the centers are set (a toothpick inserted should come out clean) and the tops are puffy and lightly golden brown.
  6. Once baked, remove the muffin tin from the oven and let it cool on a wire rack for 5 to 10 minutes. Use a small offset spatula or butter knife to gently loosen the edges and lift each muffin out.

Nutrition

Calories: 180kcalCarbohydrates: 2gProtein: 14gFat: 12gSaturated Fat: 5gCholesterol: 190mgSodium: 160mgPotassium: 95mgVitamin A: 300IUVitamin C: 5mgCalcium: 120mgIron: 1mg

Notes

These egg muffins are perfect for meal prep and can be made ahead. They can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in the microwave or toaster oven for a quick breakfast on busy mornings.
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