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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!
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4.39 from 13 votes

Freezer-friendly Egg Muffins

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast egg muffins, breakfast muffins, egg muffins
Servings: 12 servings
Calories: 131kcal
Author: Cindy

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.)

Notes

You can also use paper liners instead of cooking spray to prevent the egg muffins from sticking to the muffin tin.

Nutrition

Calories: 131kcal | Carbohydrates: 2g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 175mg | Sodium: 333mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 1mg