Easy Egg Muffins Recipe
Need a breakfast solution that fits your schedule!?! Muffin pans make cooking eggs easy! And these tasty egg muffins are the ultimate on-the-go breakfast that is low-carb, gluten-free, and full of flavor! Similar to a mini frittata, these muffins are made by baking beaten eggs together with savory bacon, veggies, and lots of cheese in a muffin pan. It’s a super simple 30-minute easy breakfast recipe that anyone can make. And just like my Ham and Cheese Breakfast Muffins, these egg muffin cups can be made in bulk and then stored in the refrigerator to feed your family for a week or in the freezer to last you a few months! Plus this recipe is versatile. You can literally use anything you have in your fridge to whip a batch of these breakfast muffins together, which makes them a perfect way to use up leftover deli meat and vegetables.
Eggs – The key ingredient in these muffins. Bacon – Fried and chopped up. You can use salami, chicken, ground beef, whatever protein you like or have on hand. Bell pepper – I used red bell pepper for a pop of color but any type will work. Other veggies you can use are mushrooms, zucchini or broccoli. Cheddar cheese – Sharp cheddar cheese is the best, in my opinion. For a bit of heat, use a Mexican blend. Spinach – I used frozen spinach, thawed, with the water squeezed out. Chopped fresh spinach will work as well, just cook it first. Salt and pepper – to taste.
Breakfast recipes don’t get much easier than this! After just 10 minutes of prep time, your oven does the rest! And 20 minutes later you’ve got a perfectly cooked grab-and-go meal to serve your busy family. To begin, you’ll need to preheat your oven temperature to 375°F (191°C). The oven must be hot before the muffins go in to bake. Then spray a 12-cup muffin tin well with cooking spray or line it with cupcake liners. You can also use individual ramekins if you prefer. Next, toss the cooked bacon, bell peppers, shredded cheese, and spinach together in a large bowl. Then add the beaten eggs and mix everything together. Now, season the mixture with some salt and black pepper to taste. To bake, first equally distribute the egg mixture into the 12 muffin cups. I often use a ladle or large ice cream scoop to make it easier. Then put the muffins into the oven and bake them for 15 to 20 minutes or until they are slightly golden brown on top and spring back when touched.
Egg Muffin Variations
The sky is the limit when it comes to these muffins, literally. There are many different ways to customize them. Here are some suggestions:
Why Are mY Egg Muffins Rubbery?
If your muffins turned out rubbery this means that you left them in the oven for too long. When eggs are overcooked they become dry and rubbery. This is why it’s important to use a timer when cooking.
Why Did My Egg Muffins Deflate?
You most likely overbeat your eggs. You see when eggs are beaten it creates air bubbles, which makes the eggs fluffy and puff up even more in the hot oven. Yet, the eggs themselves don’t usually have enough structure to stay puffed up so they deflate a little. But don’t worry this is totally normal and does not impact the taste at all. So if this happens, just whisk your eggs a little less next time.
Leftovers
Other Must Try Breakfast Recipes
Crescent Bacon Breakfast Ring Blueberry Buttermilk Pancakes Sausage and Egg Breakfast Rolls Leftover Ham and Cheese Breakfast Muffins French Toast Sausage French Toast Roll Ups Breakfast Burritos Huevos Rancheros
