Easy Egg Muffins Breakfast Go (Printer-Friendly)
Wholesome egg muffins with bacon, veggies, and cheese—perfect for prepping ahead and busy mornings.
# What You'll Need:
→ Base
01 -
4 slices bacon, cooked until crispy and finely chopped
02 -
1 cup diced salami (optional substitute for bacon)
03 -
1 medium bell pepper, finely diced
04 -
2/3 cup grated cheddar cheese
05 -
1/2 cup chopped spinach, frozen and well-squeezed or fresh blanched
06 -
10 large eggs
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon freshly ground black pepper
→ Optional Accompaniments
09 -
Fresh chives, finely chopped
10 -
Fresh parsley, finely chopped
11 -
Sliced avocado
12 -
Cherry tomatoes, halved
13 -
Salsa or ketchup, for serving
# Steps to Follow:
01 -
Preheat oven to 350°F (190°C). Grease a standard 12-cup muffin tin with oil or line with muffin liners to ensure easy muffin removal.
02 -
In a large mixing bowl, thoroughly combine the chopped bacon or salami, diced bell pepper, grated cheddar cheese, and chopped spinach.
03 -
In a separate bowl, beat the eggs with salt and black pepper until well blended.
04 -
Pour the beaten eggs over the vegetable and bacon mixture. Mix gently but thoroughly to distribute ingredients evenly.
05 -
Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full to allow for expansion during baking.
06 -
Bake in the preheated oven for 15 to 20 minutes, or until the tops are golden brown and the muffins spring back to the touch.
07 -
Allow muffins to cool in the pan for five minutes before transferring to a wire rack. Serve warm, optionally garnished with herbs, avocado, or with tomatoes and salsa.
# Extra Suggestions:
01 -
Egg muffins can be refrigerated for up to 4 days or frozen for up to 3 months; reheat in the microwave for a convenient, high-protein breakfast or snack.
02 -
Customize fillings based on personal preference; substitute bacon for smoked tofu for a vegetarian variation, or experiment with different cheeses and leftover vegetables.