As a homeschooling, business owning, Instagramming, blogging momma of four, I absolutely love meals that I can make quickly and in mass quantities! While I love to cook and refuse to buy packaged foods, sometimes we are in a hurry and need something we can quickly have on the table. Additionally, since my oldest two girls are 10 and 13, I love having things available that they can heat up and serve their siblings if momma is busy or not feeling well. One breakfast dish that works perfectly for our lifestyle is Egg Muffins! I can easily make several pans of these for the same amount of work as one pan. They refrigerate or even freeze easily, meaning we can pull them out for a super quick breakfast later! Another thing I love about them is how flexible they are! You can literally fill them with anything you have on hand! Healthy sausage, bacon or ham make them savory or you can stick to veggies only! Add any type of cheese you have on hand, if you want, or keep them dairy free. These are perfect for anyone on a low carb or Keto diet as well, which we have been trying to stick with in the new year! These protein packed muffins are incredibly versatile, easy to make and even easier to reheat!
Today, I made Bacon, Cheddar and Spinach Egg Muffins! I will walk you through my technique but as I stated above, feel free to fill them as you see fit for the tastes and dietary needs of your family! To begin with, if using meat, begin frying it in a skillet, about half way through, add diced onions to allow them to saute.
Secondly, beat your eggs together with salt and a splash of milk (only if you are not dairy free). To beat my eggs, I use my Vitamix! So simple to use and they get very light and fluffy! Next, coat your muffin tins with a layer of olive oil. Fill your muffin tins half way full. Your muffins will puff up in the oven, so do not overfill them!
Lightly chop your spinach as shown and grate your cheese. I always use freshly grated cheese as it does not have cellulose added which prevents it from properly melting.
Gently layer your toppings onto your eggs. Bake for 20 Minutes. Let your muffins cool for about 10 minutes before attempting to remove them. Use a knife around the edges to help loosen them if needed.
To store the muffins, pack them into an airtight container and keep them in the refrigerator for up to 5 days. The reheat, zap them in the microwave for 10-15 seconds a piece.
For the freezer, let the muffins cool completely, then wrap individually with plastic wrap and place all of them in a zip-lock baggie. Place in the freezer for up to 2 months. To reheat, remove plastic wrap and wrap them in a damp paper towel. Place in microwave for 20 second increments until it is warm.
Bacon, Spinach, Cheddar Egg Muffins:
Prep Time: 15 minutes
Cook Time: 20 Minutes
Total Time 35 Minutes
This recipe makes 18 muffins but can be easily multiplied to make plenty of extras!
1/8 C Milk (can be removed to make them dairy free)
Salt and Pepper to taste
Bacon, Spinach and Cheddar:
1 lb Bacon
1/2 Onion, diced
1 C Cheddar Cheese (I prefer freshly grated)
1 C Spinach, roughly chopped
1. Preheat oven to 350*
2. Chop bacon into bite size pieces with scissors and place in skillet over med-high heat.
3. Crack eggs into Vitamix or bowl, add splash of milk and salt and pepper to taste.
4. Add diced onion to meat to allow it to saute. If you are not adding meat, saute onion separately or add raw.
5. Coat muffin tins with olive oil.
6. Fill muffin tins half full with egg mixture.
7. Place equal portions of chopped spinach, cheese and onion/meat mixture on each muffin.
8. Place in oven and bake for 20 minutes.
9. Remove and let cool for 10 minutes.
10. Serve or store as mentioned above.