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!
Non-stick cooking spray(It's important to use non-stick cooking spray, as the regular oil spray won't prevent eggs from sticking.)
12large eggs
1cupcooked baconcrumbled (I use store-bought pre-cooked bacon, but you can cook your own if inclined)
1cupfresh baby spinachroughly chopped
1cupred bell pepperdiced
½cuponionsdiced
1cupshredded cheddar cheese(I use pre-shredded cheddar cheese, you can use your favorite cheese such as mozzarella)
1/4teaspoonsalt
1/4teaspoonpepper
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.)
Notes
You can also use paper liners instead of cooking spray to prevent the egg muffins from sticking to the muffin tin.