Egg Muffins

By Isabel Smith, RD, CDNUpdated: Jun 29, 2023

3.9

7 Ratings

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preview for These Make-Ahead Egg Muffins Are A Meal Prep Dream

On busy mornings, we can’t get enough of easy, grab-and-go breakfasts like overnight oats, chia pudding, and homemade granola bars. But, when we’re craving something a bit more savory, we turn to these egg muffins. Just like many of our egg dishes (we’re lookin’ at you, frittata), these egg muffins are completely versatile based on what you have on hand. Make a big batch of them at the beginning of the week, then grab one whenever you’re in need of a healthy, quick breakfast all week long. Here’s how to make them completely your own:

Variations.
We weren’t shy when it came to loading up the fillings for these egg muffins. We packed ours full with turkey bacon, onion, red bell pepper, baby spinach, and shredded mozzarella. That being said, you can totally get creative with these muffins! Think about your favorite omelet, quiche, or frittata filling—all are fair game when it comes to these egg muffins.

Swap out the mozzarella for your favorite shredded melty cheese (cheddar, Monterey Jack, or American would all be delicious), replace the veggies with your favorite variety (green onions, kale, tomatoes), add in some bacon or ham (or mushrooms for a vegetarian version!), or crank up the seasonings with your ideal blend. Trust us—you can’t go wrong with these egg muffins.

Storing egg muffins.
Once made, store these egg muffins in an airtight container in the fridge where they’ll keep for around 3 days. Alternatively, you can freeze these muffins for up to 3 months. If you freeze, make sure you thaw in the fridge overnight before enjoying! Once you’re ready to dig in, pop in the microwave, oven, or air fryer to reheat.

Made these muffins? Let us know how they went in the comments below!

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Yields:: 12 serving(s)
Prep Time:: 10 mins
Total Time:: 55 mins
Cal/Serv:: 74

Ingredients

Cooking spray
3
slices turkey bacon
1
small yellow onion, chopped
1
red bell pepper, chopped
2 c.
chopped baby spinach
6
large eggs
3 tbsp.
milk
1/4 tsp.
paprika
1/2 tsp.
garlic powder
Kosher salt
Freshly ground black pepper
1/2 c.
shredded mozzarella

Nutrition Information

Per Serving (Serves 12)

Calories74 Fat5 gSaturated fat2 gTrans fat0 gCholesterol101 mgSodium130 mgCarbohydrates2 gFiber0 gSugar1 gProtein5 gVitamin D1 mcgCalcium50 mgIron1 mgPotassium101 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Preheat oven to 350º and grease a 12-cup muffin tin with avocado or coconut oil cooking spray or coconut oil. In a large nonstick skillet over medium heat, cook turkey bacon until crispy, 6 to 8 minutes. Drain on a paper towel-lined plate, then crumble.
2. Step 2Add onion and bell pepper to skillet and cook until soft, 5 minutes. Add spinach and cook until wilted, 2 minutes more.
3. Step 3In a small bowl, whisk eggs, milk, paprika, and garlic powder and season with salt and pepper. Fold in cooked vegetable mixture, turkey bacon, and mozzarella. Pour mixture into prepared muffin tin.
4. Step 4Bake until cooked through and golden, 30 to 35 minutes.
5. Step 5Let cool, then store in the fridge in an airtight container until ready to eat.

PARKER FEIERBACH

Isabel Smith, RD, CDN

Registered Dietitian

Isabel Smith, MS, RD, CDN, is a nationally recognized registered dietitian and a health and lifestyle expert. She is the CEO and founder of Isabel Smith Nutrition and lives in New York City with her two Yorkshire Terriers, Sasha and Henry. Isabel holds a Registered Dietitian License, a Bachelors of Health and Exercise Science from Gettysburg College, and a Masters of Science in Nutrition Communications. Isabel was trained in all areas of clinical nutrition at New York Presbyterian Hospital in New York City and has worked with patients at other highly esteemed Academic Medical Centers including Dana Farber Cancer Institute and Hospital for Special Surgery. Throughout her training, Isabel also trained under some of the best Integrative and Functional Medicine Dietitians and Clinicians and uses her Integrative and Functional Wellness training together with her clinical background when working with clients and groups.
In her private practice, Isabel works with clients in the areas of oncology, weight loss, hormone balance, thyroid health, digestive health (celiac, IBS/IBD, allergies and sensitivities), weight loss and intuitive eating, athletic performance, blood sugar control and diabetes, and more. Isabel also works with corporations and corporate executives to promote healthy eating and mindfulness/stress management.