These on-the-go breakfast muffins are a quick and easy way to get your eggs in the morning. Loaded with bacon bits, cheddar cheese and spinach and baked in a muffin pan for a quick grab-and-go bite on busy mornings!
A couple of months back I made some egg nests which were really popular. People seemed to like having muffin-sized breakfast bites or the idea of breakfast on the go. But for those watching their calories, hash browns aren’t too forgiving and some folks just don’t like runny eggs.
So today I’ll be making a scrambled egg variation of this sans hash browns and with a little spinach and smoked paprika. Think of these muffins as a healthy variation of my nests. For an even healthier version using only egg whites, try out these healthy egg white breakfast muffins instead.
ON-THE-GO BREAKFAST MUFFINS RECIPE TIPS
- Muffin pan – I used a regular-sized, non-stick muffin pan but you can use jumbo, square, or mini muffin pans – just adjust the recipe measurements accordingly. If you don’t own a non-stick muffin pan, you might be able to use cupcake liners. Let me know how that works out if you do!
- Greasing the pan – Make sure to grease the muffin wells before starting so you have an easy time popping the muffins out later. I like spraying the muffin wells and using a paper towel to spread it evenly on the bottom and edges.
- Eggs – This recipe uses large eggs so if you only have regular-size eggs, add an egg or two.
- Cheddar – I used sharp cheddar but feel free to substitute it with mild cheddar, extra sharp cheddar, cheddar Jack, Mexican cheddar Jack, triple cheddar, or creamy melt cheddar. There are so many cheese options to choose from. Check out the ‘Customize It’ section below if you want to substitute cheddar and experiment with other cheese.
- Spinach – Use baby spinach or chop up regular spinach so there’s more to go around in the muffins. You can also use frozen spinach, just cook it beforehand and squeeze out any excess water so your muffins don’t wind up soggy.
- Bacon – Make sure to pre-cook your bacon to get all the bacon grease out. Chop or crumble them and add them to the mix. If you’re short on time, you can also use real bacon bits.
- Filling – All the stuff that would work in an omelet can go into these breakfast muffins. Use this recipe as a base to build on and experiment with your fillings! There are a ton of options to pick and choose from in the ‘Customize It’ section below.
This recipe is very versatile and you can use almost every kind of filling imaginable. Just make sure your fillings are cooked off of their water content so your muffins aren’t soggy and cook your proteins beforehand so they taste better and all the grease is rendered from them before adding to the muffin mix.
- Sectioning – Fill the muffin wells 3/4 of the way full. The muffins will puff up in the oven as you can see from the photos, so they need that extra space to grow. They will shrink in size once cool though so don’t worry if this happens to you. It should make it easier for you to pry the muffins loose from the muffin pan.
- Baking – Bake the muffins for 20-23 minutes or until a knife or toothpick inserted into the center comes out clean.
- Leftovers and reheating – Leftovers can keep in the fridge for up to 3-4 days. To reheat, pop them in the microwave for about 30 seconds to 1 minute.
- Add more veggies – Try other veggies like cherry tomatoes, mushrooms, peppers, onions, kale, or broccoli.
- Substitute cheddar – Experiment with other cheese like mozzarella, gruyere, swiss cheese, feta, blue cheese, goat cheese, Colby Jack, Pepper Jack, Monterey Jack, or Parmesan.
- Add more protein – Substitute bacon with chorizo, cooked breakfast sausage or cooked crumbled sausage, cooked ground beef, chicken or turkey, or cooked ham.
- Add some bite – Add a teaspoon of Dijon mustard to the mix for some bite.
- Add more flavor – Throw in more seasonings like garlic powder, onion powder, paprika, cayenne, or crushed pepper flakes.
Serve these breakfast muffins as is or with your favorite toppings like sour cream or hot sauce.
And that’s about it. Let me know how you liked them, what substitutions you made or what you paired them with in the comments below.
MORE BREAKFAST RECIPES TO TRY
- Healthy Egg White Muffin Breakfast Cups
- Hash Brown Egg Nests
- Hash Brown Breakfast Quiche
- Easy Hamburger Quiche
- Cheesy Sausage Hash Brown Breakfast Casserole