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Egg muffins on a breakfast plate
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Easy Breakfast Egg Muffins

These Breakfast Egg Muffins are a healthy high-protein breakfast. They can easily be made ahead of time and re-heated later on those extra busy mornings!
Course Breakfast
Cuisine American
Keyword Egg Muffins
Prep Time 10 minutes
Cook Time 12 minutes
Servings 12 muffins
Calories 117kcal
Author Erica Walker

Ingredients

Instructions

  • Preheat oven to 350 degrees F.
    Place eggs, milk, and salt in a blender and blend 5-6 seconds or until well blended. You can also whisk the eggs by hand but the eggs might not turn out as fluffy.
  • Spray a non-stick muffin tin with cooking spray, making sure to get each individual cup covered completely. Fill each cup about half full of the egg mixture. You may have a little left over, in that case fill each cup slightly more but don't fill more than 2/3 full.
    beaten eggs in a muffin tin next to a plate of toppings
  • Evenly distribute the spinach, tomatoes, bacon, cheese, and green onion between the cups. Using this order will distribute the toppings evenly in each cup.
    Eggs in a muffin tin topped with cheese, bacon, and green onion ready to be baked
  • Bake in preheated oven for 10-12 mintues or until eggs are puffy and cooked through. It's a good idea to rotate the muffin pan half-way through to ensure even cooking all around.
    Egg muffins in a muffin tin
  • Use a knife or thin spatula to remove muffins from cups. Serve hot.
    Baked egg muffins on a plate

Nutrition

Calories: 117kcal | Carbohydrates: 1g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 250mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg