Fresh veggies, chopped bacon, eggs, and cheese combine in one delicious, high-protein meal you can take with you on busy mornings. Prep these breakfast muffins ahead for an easier week.
Weekday mornings can feel awfully rushed, but everybody in the family feels better-equipped to face the day with a balanced breakfast. Here’s a simple, six-ingredient egg cup you can make ahead on Sunday and serve your family all week long.
Vitamin-rich fresh veggies, whole eggs, crispy bacon and cheese combine to make a delicious hand-held breakfast stuffed with a little something for everyone. Think of it like a cute little omelet you can enjoy even if you have to dash out the door.
How to Make Easy, Healthy Breakfast Muffins
These breakfast muffins are wonderful because they’re packed with flavor and nutrition, yet they only need six ingredients. Six!
Start by cooking your bacon, and letting it cool enough to chop roughly. If you don’t want to go to the extra step of cooking bacon, or if you accidentally ate all your cooked bacon before it cooled (I mean, we can’t be the only ones…) then it’s OK to substitute a few slices of ham or breakfast sausage. Egg muffins are very forgiving like that.
The next step is to wilt your spinach in a hot pan, with a teaspoon of oil if needed. Why do we do this? It just helps the greens reduce in volume so they’re in proportion to the rest of the ingredients. You don’t have to worry about cooking the greens well… they’ll get extra heat in the oven.
Once you’ve cooked your bacon and spinach, add all the ingredients to a mixing bowl, in any order you like. Stir it all up. Let your kids lend a hand. Crack in some pepper if you’re feeling fancy. Then pour the egg mixture into a gently greased muffin pan, just like you would a sweet muffin batter.
This recipe makes 12 muffins. The eggs will rise up quite a bit in the oven, so don’t worry if your pan looks half empty. Time to bake!
Freezing Breakfast Muffins
These muffins freeze so well, you’ll be tempted to triple the batch, just to have enough for later!
Cool leftover muffins completely (a day in the fridge does the trick) then just slip them into plastic freezer bags and freeze for up to a month.
Reheating the muffins is as easy as wrapping them in a paper towel and popping them into a microwave for 2-3 minutes. Or, place them directly on the rack in your toaster oven, and bake at 400 them up for 5-10 minutes.
Fast, easy, healthy, and delicious! What more could you want out of breakfast?
More Egg Cup Recipes
OK, in case you DO want more, here are a few more egg cup recipes that our readers love.
On-the-Go Breakfast Muffin
- 8 large egg
- 1/2 cup cottage cheese
- 1 cup cheddar cheese, shredded
- 3 cup spinach
- 6 slice cooked bacon
- 1 medium bell pepper, orange
- Preheat oven to 350 F, and lightly grease a standard-sized muffin pan (we like silicone.)
- Chop the bell pepper and bacon and add to a large mixing bowl.
- Add eggs, cottage cheese, shredded cheddar, and a pinch of salt and pepper.
- Chop the spinach, and heat in a small skillet (add a teaspoon of oil if needed) until the leaves are just wilted, about two minutes. Let cool slightly, then add the spinach to the mixing bowl. Stir until well-combined.
- Scoop the egg and veggie mixture into the muffin tin and bake 25-30 minutes, or until eggs have set. Cool slightly before removing from the pan.