Baked egg muffins are a tasty and easy breakfast option! They are packed with healthy veggies and protein, making them the perfect grab-and-go meal for busy mornings.
Plus, you can mix and match your favorite ingredients. I love making a big batch and freezing them—perfect for those “I overslept” days! 🥚✨
Key Ingredients & Substitutions
Eggs: The main ingredient! I recommend using large eggs for a fluffy texture. If you prefer, you can use egg whites for a lighter option or even substitute with a plant-based egg if you’re vegan.
Milk: Whole or 2% milk adds creaminess. You can swap it for almond milk or oat milk to make it dairy-free, or even skip it for a firmer muffin.
Spinach: Fresh spinach works well here, but you could use kale or frozen spinach too! If using frozen, make sure to thaw and drain it well to avoid excess water.
Bacon: I love using cooked bacon for flavor. If you’re vegetarian or want a leaner option, cooked turkey bacon or sausage is great, or just omit it altogether for a veggie muffin.
Cheese: Cheddar is a classic choice! Feel free to swap it for mozzarella, feta, or any cheese you love. If you’re dairy-free, nutritional yeast gives a nice cheesy flavor without the dairy.
Bell Pepper: Diced red bell pepper adds color and sweetness. Use any color of bell pepper or even substitute with diced onions or zucchini for variety.
How Do I Ensure My Egg Muffins Are Perfectly Cooked?
It’s important to check for doneness without overcooking. Follow these steps for perfect egg muffins:
- Keep an eye on them while baking; start checking around the 18-minute mark.
- Look for a lightly golden top and a firm center. They should bounce back when lightly pressed.
- If they jiggle or look wet, give them a few more minutes but avoid letting them dry out.
- Let them cool for a few minutes before removing them from the tin for easier handling.
Following these tips will help you get perfectly baked egg muffins every time! Enjoy making and sharing them!
How to Make Baked Egg Muffins
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup milk (whole or 2%)
- 1 cup fresh spinach, chopped
- 1/2 cup cooked bacon, chopped (can substitute with cooked sausage or omit for vegetarian)
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup diced red bell pepper (optional)
- Salt, to taste
- Black pepper, to taste
- Cooking spray or oil (for greasing muffin tin)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake. Including cooling time, you can have delicious baked egg muffins on your table in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or a little oil. This helps prevent the muffins from sticking!
2. Whisk the Eggs and Milk:
In a large bowl, whisk together the 6 large eggs and 1/4 cup of milk until they’re well mixed. This will be the base for your muffins.
3. Add the Good Stuff:
Stir in 1 cup of chopped fresh spinach, 1/2 cup of cooked bacon (or your choice of meat), 1/2 cup of shredded cheese, and diced red bell pepper if you’re using it. Season with salt and black pepper to taste. Mix everything until it’s evenly combined!
4. Fill the Muffin Cups:
Carefully pour the egg mixture into the greased muffin cups, filling each one about 3/4 full. This gives them space to rise without overflowing.
5. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re ready when they’re set and lightly golden on top—no jiggles should be seen!
6. Cool and Remove:
Once baking is done, take the muffin tin out of the oven and let it cool for a few minutes. Then, use a knife to gently loosen the edges and carefully lift the muffins out of the tin.
7. Serve and Store:
Enjoy your baked egg muffins warm. If you have leftovers, store them in an airtight container in the fridge for up to 5 days. You can also freeze them for longer storage—just reheat in the microwave when ready to eat!
These nutritious, protein-packed baked egg muffins are not only easy to make but also perfect for busy mornings. Enjoy!
Can I Use Alternative Ingredients for My Baked Egg Muffins?
Absolutely! You can use egg substitutes like egg whites or a plant-based egg mix for a lighter or vegan option. For milk, almond milk or oat milk are great dairy-free alternatives. Feel free to get creative with veggies, too—zucchini, mushrooms, or kale can all work well!
How Should I Store My Leftover Baked Egg Muffins?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them. Just make sure to let them cool completely before placing them in a freezer-safe bag. They can be reheated directly from frozen in the microwave or oven!
What is the Best Way to Reheat Baked Egg Muffins?
The microwave is the quickest method! Heat on high for about 30-60 seconds, depending on the power of your microwave. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes to keep them crispy.
Can I Make These Muffins Without Meat?
Definitely! Just omit the bacon or sausage, and consider adding extra vegetables or legumes like black beans or chickpeas to keep them hearty and satisfying. They’ll still be delicious and nutritious!
