Are these egg muffins good for meal prep?

Yes, they are fantastic for meal prepping. You can make a batch ahead of time and store them for quick meals throughout the week.

Can I add other vegetables?

Absolutely. You can add finely chopped broccoli, bell peppers, mushrooms, or other vegetables you enjoy. Just make sure they are cooked or finely chopped before adding them to the egg mixture.

What is the best way to store them?

Store leftover egg muffins in an airtight container in the refrigerator.

How long do they last in the fridge?

Due to the bacon, they are best enjoyed within 3 days when stored in the refrigerator.

Can I reheat them in the oven?

Yes, you can reheat them in a preheated oven at a lower temperature, like 300°F (150°C), for a few minutes until warmed through. Microwaving is faster for just one or two.

Do they taste good cold?

While best warm, some people enjoy them cold straight from the fridge as a quick bite. The texture is different when cold.

Can I use a different type of cheese?

Yes, sharp cheddar works well, but you could also use mozzarella, Monterey Jack, or a cheese blend depending on your preference.

Easy Meal Prep Breakfast Egg Muffins (with Bacon & Spinach!)

Description

These Spinach & Cheese Egg Muffins are a savory, fluffy delight packed with rich bacon, cheese, and tender spinach, making them an irresistible grab-and-go breakfast option!

Ingredients

For the Egg Muffins

6 to 8 strips (about 100 grams) chopped bacon
½ large (about 150 grams) chopped yellow onion
1 ½ cups (about 170 grams) shredded sharp cheddar cheese
2 to 3 cups (about 75 grams) fresh spinach
12 large eggs

Instructions

Warm your oven to 350°F (175°C). Lightly coat a standard 12-cup muffin pan with cooking spray. Put the pan aside for now.
Crack the eggs into a large mixing bowl. Use a whisk to beat them until they look a little frothy.
Stir the shredded cheese into the beaten eggs. Mix gently to combine everything. Set this bowl aside.
Heat a frying pan on your stove over medium heat. Add the chopped onion and bacon to the pan. Cook this mixture for about 10 minutes, stirring sometimes, until the bacon is crispy and the onion is soft.
Add the spinach to the pan and stir it in with the bacon and onion. Cook for around 3 minutes more, just until the spinach wilts down.
Take the pan off the heat. Let the cooked bacon, onion, and spinach mixture cool down for five minutes.
Pour the slightly cooled spinach and bacon mixture into the bowl with the egg and cheese. Stir everything together well until it is fully combined.
Carefully ladle the egg mixture into the prepared muffin pan cups. Be sure not to fill the cups too full.
Place the pan in the warmed oven and bake for 15 minutes. The egg muffins should be set and lightly golden around the edges.
Take the pan out of the oven. Let the egg muffins cool right in the pan for five minutes before removing them.
Use a small knife to gently loosen each egg muffin from the sides of the pan. Carefully lift them out.
Serve these egg muffins right away while they are warm.

Notes

Serving Suggestion: Feel free to top these egg muffins with a little extra shredded cheese, crumbled bacon, or a small amount of fresh spinach just before serving for extra flavor and color.

Nutrition

Serving Size: 1 egg muffin
Calories: 100kcal
Sugar: 0.5g
Sodium: 158.4mg
Fat: 8.7g
Carbohydrates: 1.3g
Fiber: 0.2g
Protein: 4.1g
Cholesterol: 18.6mg