Potluck Breakfast Egg Muffins are an easy make-ahead recipe that takes a few minutes to throw together. These breakfast muffins are delicious, healthy and nutritious, perfect for busy mornings!
They are a perfect potluck breakfast that’s packed with protein and full of flavor, like mini frittata. It’s not an overstatement to say these freezer-friendly egg muffins have changed my world, or at least my mornings!
You can make them ahead of time and store them in the freezer so you can throw together an impressive breakfast quickly during hectic mornings. Simply heat them up in the microwave and serve with toast, English muffins or oatmeal!
Table of Contents
Ingredients You’ll Need
- Non-stick cooking spray
- eggs
- cooked bacon
- fresh baby spinach
- red bell pepper
- onions
- shredded cheddar cheese
- salt
- pepper
(Note: Full recipe is at the bottom of the post)
How To Make Breakfast Egg Muffins
- Preheat the oven to 350°F (180°C). Spray a 12-cup muffin pan with non-stick oil spray and set aside.
- Wash, dry and dice red bell pepper and onions. Dry spinach and chop it roughly.
- Add cooked bacon, red bell pepper, onions and spinach in each muffin tin, about 2/3 full. (Divide evenly among greased muffin cups.)
- In a large measuring cup, whisk eggs and season with salt and pepper. Mix until well combined. (I recommend using a measuring cup for easy pouring.)
- Add in the egg mixture and fill each muffin tin 3/4 full. Sprinkle cheddar cheese on top.
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- As soon as you take the muffins out from the oven, run a small spatula around the edges of each muffin to loosen.
- Remove them from the muffin tin. Serve warm immediately or freeze for meal prep.
Tips and Tricks
- How to prevent them from deflating: Eggs expand during baking, as the air and moisture expand when heated. As they cool, they’ll deflate somewhat. To minimize this, avoid adding any liquid such as milk or cream. I also recommend adding shredded cheese after the egg mixture.
- Make sure you don’t overcook your egg muffins or they can become rubbery.
- Shortcut tips: To keep this recipe quick and easy, you can use store-bought pre-cooked bacon and shredded cheddar cheese.
- To serve breakfast egg muffins: You can eat them as is or add toppings such as diced tomatoes, avocado or salsa.
How to Prevent Breakfast Egg Muffins From Sticking To The Pan
Even if your muffin pans are non-stick, breakfast egg muffins can stick to the pan and be difficult to unmold. After lots of experimentation, I’ve found that you need to spray generously with NON-STICK oil spray. Using other oil sprays won’t work in most cases, although cupcake liners are an option to prevent sticking.
Once cooked, try to remove them as soon as possible by running a small spatula or a plastic knife around the edge of each muffin to loosen.
How To Make Them Ahead
If you make them ahead, let your breakfast egg muffins cool down completely before placing them in airtight containers or zip-lock bags. Store in the refrigerator for up to 4 days. To reheat, place them on a microwave-safe plate and microwave for about 20-30 seconds.
To freeze for meal prep, wrap them individually in plastic wrap once cooled. Then place them in a freezer-safe zip-lock bag. They will last for up to 2 months when stored properly in the freezer.
How To Reheat Breakfast Egg Muffin Cups?
It’s best to transfer your frozen breakfast egg muffins to the fridge the night before and microwave for about 20-30 seconds the next morning. Make sure not to overcook them or they can become rubbery.
If you need to reheat frozen breakfast egg muffins, remove the plastic wrap first and then wrap them in a wet paper towel. Place them on a microwave-safe plate and microwave for 60-90 seconds until hot.
Variations
- Egg White Muffins: For a lighter option, you can swap out eggs for egg whites. You’ll need to use double the number of eggs to get enough egg white for the mixture.
- Ham and Cheese Egg Muffins: Replace the bacon with ham. Cut them into small pieces.
- Sausage Egg Muffins: Swap out the bacon for your favorite cooked sausage.
The great thing about this recipe is how adaptable it is! You can change the filling by using leftover meat or other vegetables such as mushroom, frozen peas, corn, tomatoes, and zucchini.
So ditch the usual scrambled eggs or poached eggs, and try these easy and healthy breakfast egg muffins to start your day in a fun way!
Potluck Breakfast Egg Muffins Recipe
Ingredients
- Non-stick cooking spray (It’s important to use non-stick cooking spray, as the regular oil spray won’t prevent eggs from sticking.)
- 12 large eggs
- 1 cup cooked bacon crumbled (I use store-bought pre-cooked bacon, but you can cook your own if inclined)
- 1 cup fresh baby spinach roughly chopped
- 1 cup red bell pepper diced
- ½ cup onions diced
- 1 cup shredded cheddar cheese (I use pre-shredded cheddar cheese, you can use your favorite cheese such as mozzarella)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 350°F (180°C). Spray a 12-cup muffin pan with non-stick oil spray and set aside.
- Wash, dry and dice red bell pepper and onions. Dry spinach and chop it roughly.
- Add cooked bacon, red bell pepper, onions and spinach in each muffin tin, about 2/3 full. (Divide evenly among greased muffin cups.)
- In a large measuring cup, whisk eggs and season with salt and pepper. Mix until well combined. (I recommend using a measuring cup for easy pouring.)
- Add in the egg mixture and fill each muffin tin 3/4 full. Sprinkle cheddar cheese on top.
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- As soon as you take the muffins out from the oven, run a small spatula around the edges of each muffin to loosen.
- Remove them from the muffin tin. Serve warm immediately or freeze for meal prep.
Notes
- You can also use paper liners instead of cooking spray to prevent the egg muffins from sticking to the muffin tin.
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