Description
Delicious and versatile Breakfast Egg Muffin Cups featuring three tasty variations—Bacon, Ham, and Spinach—perfect for a nutritious and convenient morning meal. These egg muffins are packed with cheese, fresh herbs, and wholesome fillings, baked until perfectly set for a protein-rich start to your day.
Ingredients
Scale
Egg Mixture
- 10 large eggs
- ¼ cup whole milk
- 1 tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
Bacon Egg Muffins
- 5 bacon strips, cooked and crumbled
- ¾ cup shredded cheddar cheese
- ¼ cup chives, finely chopped
Ham Egg Muffins
- ¾ cup ham, cubed
- ¾ cup shredded Swiss cheese
- ¼ cup chives, finely chopped
Spinach Egg Muffins
- ¾ cup spinach, thinly sliced
- ¾ cup grape tomatoes, quartered
- ¾ cup shredded mozzarella cheese
Herbs
- ¼ cup flat-leaf parsley, finely chopped
Instructions
- Preheat Oven and Prepare Egg Mixture: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the eggs, whole milk, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and well combined, ensuring all seasonings are evenly distributed.
- Prepare Muffin Pan: Generously spray a 12-count regular-sized muffin pan with non-stick cooking spray to prevent sticking and make removal easier. Fill each muffin cup about halfway full with the egg mixture as the base for your muffins.
- Stir Fillings into Egg Mixture: Using a spoon, gently stir your choice of fillings into the egg mixture, ensuring an even combination of ingredients for each muffin variation.
- Assemble Bacon Egg Muffins: For the bacon variation, place 1 tablespoon of crumbled cooked bacon into each muffin cup, add 1 tablespoon of shredded cheddar cheese, and sprinkle 1 teaspoon of chopped chives over the top.
- Assemble Ham Egg Muffins: For the ham version, evenly distribute 1 tablespoon of cubed ham, 1 tablespoon of shredded Swiss cheese, and 1 teaspoon of chopped chives into each muffin cup.
- Assemble Spinach Egg Muffins: For the spinach alternative, add 1 tablespoon of thinly sliced spinach, 1 tablespoon of quartered grape tomatoes, and 1 tablespoon of shredded mozzarella cheese in each muffin cup.
- Bake Until Set: Place the muffin pan into the preheated oven and bake for 22 to 24 minutes, or until the eggs are fully set and the muffin cups are firm to the touch. Remove from oven and allow to cool slightly before serving.
- Serve or Store: Serve immediately warm for best flavor, or refrigerate the muffins in an airtight container to enjoy over the next 3 to 4 days as a quick and satisfying breakfast option.
Notes
- You can customize the fillings by mixing and matching your favorite vegetables, cheeses, and meats.
- Ensure eggs are fully cooked before removing from the oven to avoid runny centers.
- Use non-stick spray to make cleanup and muffin removal easier.
- Reheat muffins gently in the microwave for 30-60 seconds before serving.
- These muffins can be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
