Best-Ever Egg Muffins
During busy mornings, we have an insatiable craving for hassle-free, grab-and-go breakfasts like overnight oats, chia pudding, and homemade granola bars. However, when we desire a savory twist, we turn to these delightful egg muffins. Similar to our other egg dishes (hello, frittata), these muffins are incredibly adaptable based on the ingredients you have at hand. Prepare a generous batch at the beginning of the week and grab one whenever you need a quick and nutritious breakfast throughout the week. Here's how you can make them uniquely yours:Endless Variations. We didn't hold back when it came to filling these egg muffins. We loaded ours with turkey bacon, onion, red bell pepper, baby spinach, and shredded mozzarella. However, don't hesitate to unleash your creativity with these muffins! Consider your preferred omelet, quiche, or frittata fillings—they are all fair game for these egg muffins.Feel free to substitute the mozzarella with your favorite melty cheese (such as cheddar, Monterey Jack, or American) and replace the vegetables with your preferred variety (like green onions, kale, or tomatoes). You can also add bacon or ham (or opt for mushrooms for a vegetarian version!) and enhance the flavors with your ideal seasoning blend. Trust us—you can't go wrong with these egg muffins.Storing your Egg Muffins .Once you've prepared these scrumptious egg muffins, store them in an airtight container in the refrigerator where they will remain fresh for approximately three days. Alternatively, you can freeze the muffins for up to three months. If you choose to freeze them, ensure they thaw in the refrigerator overnight before enjoying! When you're ready to savor them, simply reheat in the microwave, oven, or air fryer.
Ingredients
- Cooking spray
- 3 slices turkey bacon
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 2 c. chopped baby spinach
- 6 large eggs
- 3 tbsp. milk
- 1/4 tsp. paprika
- 1/2 tsp. garlic powder
- Kosher salt
- Freshly ground black pepper
- 1/2 c. shredded mozzarella
Instructions
- Preheat oven to 350º and grease a 12-cup muffin tin with avocado or coconut oil cooking spray or coconut oil. In a large nonstick skillet over medium heat, cook turkey bacon until crispy, 6 to 8 minutes. Drain on a paper towel-lined plate, then crumble.
- Add onion and bell pepper to skillet and cook until soft, 5 minutes. Add spinach and cook until wilted, 2 minutes more.
- In a small bowl, whisk eggs, milk, paprika, and garlic powder and season with salt and pepper. Fold in cooked vegetable mixture, turkey bacon, and mozzarella. Pour mixture into prepared muffin tin.
- Bake until cooked through and golden, 30 to 35 minutes.
- Let cool, then store in the fridge in an airtight container until ready to eat.
Nutrition
Calories: 74kcalCarbohydrates: 2gProtein: 5gFat: 5gSaturated Fat: 2gCholesterol: 101mgSodium: 130mgPotassium: 101mgSugar: 1gCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!