Easy Egg Muffins
Easy egg muffin recipe with bacon, cheese & vegetables. Make-ahead breakfast packed with protein. Ready in 40 minutes. Perfect for meal prep.
Ingredients
- 10 large eggs
- ⅜ cup heavy cream
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- ¾ cup diced red bell pepper
- ⅓ cup diced yellow onion
- ½ cup fresh spinach, chopped
- ⅓ cup diced mushrooms
- 2 cloves garlic, minced
- ¼ cup diced Roma tomato
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh chives, thinly sliced
- 2 tablespoons butter or cooking spray, for greasing
Instructions
- 1
Preheat your oven to 350°F and generously grease a 12-cup muffin tin with butter or cooking spray, ensuring all surfaces are well coated to prevent sticking.
- 2
Sauté the diced onions and minced garlic in a skillet over medium heat for 2 minutes, stirring frequently until fragrant and softened.
- 3
Add the diced bell peppers and mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until the vegetables release their moisture and begin to soften.
- 4
Stir in the chopped spinach and diced tomato, cooking for another 1-2 minutes until the spinach wilts slightly, then remove the skillet from heat and let cool for 2 minutes.
- 5
Crack all 10 eggs into a large mixing bowl and whisk vigorously for 1-2 minutes until well beaten, then add the heavy cream, salt, and black pepper, whisking until the mixture is light and uniform.
- 6
Fold the cooled vegetable mixture, crumbled bacon, shredded cheddar cheese, parsley, and chives into the egg mixture using a rubber spatula until evenly distributed.
- 7
Divide the egg mixture evenly among the 12 muffin cups, filling each ¾ to ⅞ full, and tap the tin gently on the counter to release any air bubbles.
- 8
Place the muffin tin in the preheated oven and bake for 20-25 minutes, until the tops are set and lightly golden, and a toothpick inserted in the center comes out clean or with just a slight jiggle.
- 9
Remove the muffin tin from the oven and allow the egg muffins to rest in the pan for 5-10 minutes, which makes them easier to remove without breaking.
- 10
Run a thin knife around the edges of each muffin cup to loosen them, then carefully lift each muffin out using a small spatula or spoon and transfer to a cooling rack.
- 11
Cool completely before storing in an airtight container in the refrigerator for up to 5 days, or freeze in a freezer bag for up to 2 months.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Heavy cream | Whole milk or unsweetened almond milk | Reduces saturated fat and calories while maintaining moisture in the finished muffins |
| Bacon | Diced smoked turkey breast or plant-based sausage crumbles | Lowers saturated fat and cholesterol while adding smoky umami flavor |
| Sharp cheddar cheese | Crumbled feta or reduced-fat mozzarella | Feta adds tang and reduces fat; mozzarella provides mild flavor with less calories |
| Yellow onion and garlic | Scallions (green onions) and fresh ginger | Scallions offer gentler flavor; ginger adds anti-inflammatory compounds |
| Mushrooms | Zucchini or broccoli florets | Lower glycemic index options that add fiber for blood sugar stability |
| Regular salt | Pink Himalayan salt or herbs de Provence | Reduces sodium intake while adding complex flavor notes and trace minerals |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 12)
| Calories | 138 |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Cholesterol | 164mg |
| Sodium | 296mg |
| Carbohydrates | 3g |
| Fiber | 0g |
| Sugar | 1g |
| Protein | 12g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
