Go Back
+ servings
Egg muffins on a breakfast plate

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



  • 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


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