Breakfast Egg Muffins
I’m sharing my breakfast egg muffins today because I think we can all use ways to save time in the kitchen. You can make these, reheat them, and even freeze them.
So often we think of muffins needing flour, but these “muffins” don’t and they remind me of one of my favorite breakfast foods, a quiche.
Now, I decided on making only six egg muffins because this recipe would work for singles, couples, and college students. It’s all about teaching our kids and grandkids how to cook from scratch.
I confess, after raising 4 daughters, I’ve had to learn to cut down on the amount of food I cook and bake. In years past I used 9-inch by 13-inch pans. Now, smaller pans are the name of the game for me.
When I’m making meals for the family, then quantities would be increased. I’m trying to simplify my cooking and baking. I bet you know exactly how I feel, right? One thing I like about these muffins is the size.
You can easily eat one and not feel too full. If you’re more hungry, even doubling that with two of these delicious muffins you really can’t overdo it.
These breakfast egg muffins are basically scrambled eggs with spinach or broccoli, bacon, red bell peppers, and some cheese. They are hearty and you can make them ahead of time for your brunch today, or breakfast tomorrow morning. Just reheat them as explained below.
In case you missed this post, The Best Breakfast Burrito Recipe
Kitchen Items Needed In The Kitchen:
- Whisk or Immersion Blender
- Cutting Board
- A Good Knife
- Measuring Cups
- Muffin Tin
- Eggs are good for us, and full of protein and vitamins. As you consider how healthy they are for you, start with Vitamins D, B12, B 2 (Riboflavin), Vitamin A & E. These are just a few.
- Spinach or Broccoli, not only do these two veggies give the muffins color, they are both chock full of vitamins. Broccoli has zinc, calcium, iron, and so much more.
- Bacon is good in just about everything, it adds so much flavor. Yes, it has protein and these Vitamins, B1, B2, B6, and B12.
- Red Bell Pepper is my all-time favorite bell pepper to add to most dishes, and this is no exception. The top nutrients for me are Vitamins A and C!
- Shredded Cheese is the thing that adds that extra flavor we are looking for in egg dishes. Plus, the vitamins and texture rocks! Cheese provides vitamins A and B-12.
- Salt and pepper, I’m all about using spices to add flavor when cooking or baking.
Breakfast Egg Muffins
Preheat the oven to (375°F) = (190°C). Grease your six-cup muffin tin.
As you know, you should gather your ingredients so you can check to make sure you have all the goodies needed to complete the recipe.
I like to use an immersion blender to make sure the eggs are totally smooth. In the last recipe I had with eggs, I just used a fork to blend the eggs and it really didn’t work as well as it should.
Combine the ingredients in a large bowl.
Combine the eggs, spinach or broccoli, cooked bacon, red bell pepper, and cheese in a medium-sized bowl. Salt and pepper lightly.
Scoop the egg mixture evenly into each muffin cup. I filled them almost to the top of each cup.
Bake for 20-30 minutes, or until eggs are set. They will puff up slightly.
Please use a thermometer when baking. Note that eggs are safe to eat when the temperature reaches (165°F) = (73°C) in the center.
Here’s a side view of the breakfast egg muffins, they are so fluffy!
Serve with salsa and sour cream. Enjoy.
P.S. I Doubled The Recipe
I baked these for 30-32 minutes. I made these with cooked broccoli, red bell peppers, cheese, and cooked bacon. Yummy!
Breakfast Egg Muffins Recipe
- 6 eggs
- 1/2 cup cooked spinach or broccoli (drained)
- 1/2 cup chopped cooked bacon
- 1/4 cup chopped red bell pepper
- 1/2 cup shredded cheese, I used cheddar today
- salt and pepper to taste
Preheat oven to (375°F) = (190°C). Grease your six-cup muffin tin. I like to use an immersion blender to make sure the eggs are totally smooth. Combine the eggs, spinach or broccoli, cooked bacon, red bell pepper, and cheese in a medium-sized bowl. Salt and pepper lightly. Scoop the egg mixture evenly into each muffin cup. Bake for 20-30 minutes or until eggs are set. Serve with salsa and sour cream. Enjoy. Please use a thermometer when baking, eggs are safe to eat when the temperature reaches (165°F) = (73°C) in the center.
Would these egg muffins be healthy for my family?
Eggs have been given a bad wrap for years, mainly due to the amount of cholesterol found in large eggs. In recent years eggs have received favorable treatment because of the key nutrients they provide, besides only having about 80 calories.
With 6 grams of protein, eggs also have vitamin D for your bone health and stronger immune system. They also have choline which aids metabolism and benefits the liver.
The yolk of the egg has been shown to strengthen your eyes, primarily from lutein. Where the old saying has been “an apple a day keeps the doctor away,” in today’s world we may need to swap out the word apple with the word egg.
Could I swap out other meat and veggies in this recipe?
Sure you can. The spinach and broccoli provide a nice green touch to the muffin, but you could try squash, celery, onions, or another of your favorite vegetables. From the meat side, I could see you using small pieces of ham, sausage, or pork when looking for a stronger flavor enhancer, or a choice of poultry if looking for a more mild approach.
How long can I safely store these in my refrigerator after baking?
If you store them in an airtight container they will be good for 1-2 days. I always double-check my recipes made with eggs just to make sure the container is properly sealed.
How do I store these if I have leftovers?
Place them in a Tupperware-type container or any airtight container with a lid.
Can I freeze them after baking?
Yes, you can freeze them. Store them in an airtight container for up to 3 months.
How do I reheat them?
If thawed, you can reheat them in a microwave if you put them on a plate and cover them with plastic wrap. Heat them in the microwave for about 20 seconds. Frozen ones may take 60-90 seconds.
How do I keep my egg muffins from deflating?
Sometimes, if your oven is too hot, your eggs will deflate when removed from the muffin tins. Let them cool down a little bit before removing them from the muffin tins.
Please let me know if you try this recipe or if you have a variation of it. I love to hear from you. Please keep stocking up those things you need, and stay safe. May God Bless the world, Linda
10 thoughts on “Breakfast Egg Muffins”
I need to make some of these. We’ve been making and eating breakfast burritos. So good.
Hi Deborah, thank you for the 5 stars, my sweet friend! I love breakfast burritos too! I made 18 of these yesterday for the family for snacks and they vanished. I will be taking more today! The family loves them hot or cold! Yay! Linda
Hi Linda, you only state bacon in the recipe, but it looks like you have cooked and crumbled it. I do not think these are cooking long enough for raw bacon to be safe? Just do not want anybody to get sick… thanks for all you do and share!
Hi Jan, oh my gosh, thanks for letting me know! yes, it must be cooked. I fixed it in the post and the recipe card! I love it when friends like you let me know I missed something!! Linda
I have made these many times. I use the jumbo muffin tins, I like to line the pans with browned hash browns. I chop the spinach or broccoli. The rest of the recipe is the same. Love these and they look so nice. They would also be good in ramekins. My grandson likes the leftovers for lunch at work. Be sure to cook these to 165 degrees.
Hi Mary, thank you for the 5 stars, my sweet friend! Oh, ramekins would be awesome! I may look for some jumbo cupcake tins, great idea. Everyone eats more than two or three! LOL! Yes, indeed everyone needs a thermometer to check for the safe 165 degrees! I’m making some today with broccoli! Hashbrowns would be delish!! Linda
Gee, those look familiar!
If you want to skip the greasing or spraying of the muffin tin, you can use silicone baking cups (fill about 3/4 full or a bit more, not full or they overflow). Once the mini-quiches are cool, they generally pop right out. Yes, they need washing, but so do the muffin tins, otherwise. Another advantage–I tend to make a huge batch at a time–generally more than 40. I use 2, 12-well muffin tins with cups in them, then place more silicone cups in between the wells. Probably would be just as easy to set the silicone cups on a cookie sheet; I keep intending to try that but haven’t yet. Hey, I was going to make more tonight, so maybe I can remember to try that and report back!
Just to give you an idea for big batches–I use at least 2 dozen eggs, about 1 1/4 lb. thawed-and-squeezed-out frozen spinach or equivalent, about 10 oz. cheese, 3-4 onions, double handful of chopped meat, 1 1/4 tsp each salt and pepper…
Another time saver… My temps and times are a little different, 350 for 40 minutes. (Because my oven’s bottom rack always cooks a bit faster, I swap them at 30 minutes, then set the timer for another 10.) Then–I simply turn the oven off and leave it overnight. The quiches cook quite a little more in the residual heat, but are cool and ready to put away in the morning. I freeze them in large plastic freezer bags, single layer each. Then each night I take out of the freezer whatever we’ll have for breakfast–they thaw overnight, and go in the toaster oven on “warm” the moment I get up–by the time I’ve fed the kitties and horses, and gotten my husband dressed, the quiches are ready, piping hot. (They were a hit with his speech-and-swallowing therapist!)
I usually make mine with diced ham, because I often get ham ends very cheaply at the deli counter! (Makes for some interesting taste variations, depending on the ham.) Diced kielbasa is also good.
Chopped onion is a must for us.
I like cheddar best in mine, too. Plus a bit of Parmesan. And believe it or not, cottage cheese works, although you still need the sharper cheese to give it flavor.
Oh, Rhonda, you have so many great ideas for these egg muffins! I have some silicone cups in my storage unit while we patiently wait to get a small home built. I like the toaster oven idea to warm them up as well. I added some onion to the pan I made tonight for this week. I also ordered another muffin tin tonight. Needless to say, we love these! Linda
I will be making them. They look easy and I’m glad they can freeze.
Hi Mildred, thank you for the 5 stars, my sweet friend. I just ordered another 12 cup muffin tin so I can make more. My family loves them. We are changing out the veggies so we don’t get tired of them. These are great for college students! We want to freeze at least two weeks’ worth. Linda