I’m always on the lookout for quick breakfast recipes that are high in protein and lower in carbs. I often turn to sausage egg casserole, corned beef hash, tater tot breakfast casserole, ham and egg cups, breakfast burritos and these delicious little egg muffins. Eggs. It’s what’s for breakfast pretty much every single day at my house. I eat eggs every morning because I love to start my day with some protein, and my kids eat scrambled eggs most days too along with cereal or yogurt. After making the same scrambled eggs for the 10th day in a row, I decided we needed to shake up our breakfast routine and try something different, like breakfast sundaes and also a new twist on eggs. I whipped up this fun breakfast egg muffin recipe in just minutes for a fresh take on a classic recipe.
Egg Muffins Ingredients
You will need eggs, salt, pepper, spinach, cheese and bacon to prepare this recipe.
How Do You Make Egg Muffins?
Mix together the eggs, spinach, bacon, cheese and seasonings. Pour the egg mixture into muffin tins, then bake until set. You can eat you egg muffins as-is, or add a topping of diced tomatoes and herbs.
Tips For Egg Muffins
You can easily double this recipe to feed a larger crowd. To save on prep time, buy pre-cooked bacon. I recommend grating your own cheese, as the pre-shredded cheese in bags at the stores often contains anti caking agents and preservatives and does not melt well. I like to use fresh spinach that’s been cooked and then squeezed to remove excess water. You can also use thawed frozen spinach, just be sure to get all that water out! Be sure to grease your muffin pan well so that your egg muffins don’t stick. Alternatively, you can use silicon or paper cupcake liners in your pan. Looking to save a few calories? Use 4 egg whites and 3 whole eggs rather than 6 whole eggs. Serve your muffins with a pineapple smoothie, chia pudding or a slice of blueberry banana bread for a memorable meal.
Flavor Variations
There are SO many different ways to customize your egg muffins! I like to choose one protein, one cheese and one vegetable to mix and match and create new flavors.
Protein: Ham, breakfast sausage, chicken, chorizo, ground beef, or even leftover steak. Cheese: Monterey Jack, Swiss cheese, mozzarella, fontina, pepper jack, parmesan cheese or feta cheese. Veggies: Mushrooms, bell peppers, onions, kale, broccoli, artichokes, potato or sun dried tomatoes. Seasonings: Feel free to add other spices such as garlic powder, onion powder, Italian seasoning,
I make breakfast muffins almost every week; they’re the perfect way to get your day off to a healthier start and the protein will help keep you full all morning long!
Breakfast Egg Muffins Video
