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Egg muffins recipe for a quick and easy breakfast
Emily

Quick and Easy Breakfast Egg Muffins

These protein-packed egg muffins are the perfect solution for busy mornings. Featuring a savory blend of turkey bacon, crisp bell peppers, onions, and fresh spinach, these portable bites offer a fluffy texture and delicious flavor. Simple to prepare ahead of time, this recipe is a reliable staple for your weekly meal prep, ensuring you start your day with a satisfying and nutritious meal that is completely free of pork products.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 3 slices turkey bacon, cooked and crumbled
  • 1 cup red bell pepper, finely chopped
  • 3/4 cup yellow onion, finely diced
  • 2 oz baby spinach, roughly chopped
  • 6 large eggs, whisked
  • 1/4 cup whole milk
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/2 cup shredded mozzarella cheese

Method
 

  1. Preheat oven to 350ºF and grease a 12-cup muffin tin.
  2. Cook turkey bacon in a skillet until crispy, then drain and crumble.
  3. Sauté bell pepper and onion in the skillet until soft, then add spinach until wilted.
  4. In a bowl, whisk together the eggs, milk, garlic powder, and paprika.
  5. Distribute the cooked vegetables, bacon, and cheese evenly into the muffin tin cups.
  6. Pour the egg mixture over the ingredients in each muffin cup.
  7. Bake for 20 minutes or until the eggs are set.

Notes

You can substitute turkey bacon with smoked tofu for a vegetarian option. Use almond milk for a dairy-free version. Store in an airtight container in the refrigerator for up to 4 days.