These freezer-friendly Egg Muffins are made with eggs, cheese, bacon, spinach, onions, and bell peppers. An easy make-ahead recipe, they only take a few minutes to throw together. These breakfast muffins are delicious, healthy and nutritious, perfect for busy mornings!
Ingredients
- Non-stick cooking spray, (It’s important to use non-stick cooking spray, as the regular oil spray won’t prevent eggs from sticking.)
- 12 large eggs
- 1 cup cooked bacon, crumbled (I use store-bought pre-cooked bacon, but you can cook your own if inclined)
- 1 cup fresh baby spinach, roughly chopped
- 1 cup red bell pepper, diced
- ½ cup onions, diced
- 1 cup shredded cheddar cheese, (I use pre-shredded cheddar cheese, you can use your favorite cheese such as mozzarella)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
How to cook egg muffins:
- Preheat oven to 350°F (180°C). Spray a 12-cup muffin pan with non-stick oil spray and set aside.
- Wash, dry and dice red bell pepper and onions. Dry spinach and chop it roughly.
- Add cooked bacon, red bell pepper, onions and spinach in each muffin tin, about 2/3 full. (Divide evenly among greased muffin cups.)
- In a large measuring cup, whisk eggs and season with salt and pepper. Mix until well combined. (I recommend using a measuring cup for easy pouring.)
- Add in the egg mixture and fill each muffin tin 3/4 full. Sprinkle cheddar cheese on top.
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- As soon as you take the muffins out from the oven, run a small spatula around the edges of each muffin to loosen.
- Remove them from the muffin tin. Serve warm immediately or freeze for meal prep.
How to freeze egg muffins:
- Let baked egg muffins cool down completely.
- Wrap them in plastic wrap individually and place them in a freezer-safe zip-lock bag. (They’ll last for up to 3 months when stored properly in the freezer.)
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