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. But back to these, let’s start cooking.
ON-THE-GO BREAKFAST MUFFINS RECIPE TIPS
Eggs: I only had large eggs, which is typically how I buy my eggs so the measurements I’ve jotted down in the recipe are for those. If you’re using regular-size eggs, add an egg or two.
Spinach: I love using fresh spinach leaves but since they are bulky, make sure to chop them up so they distribute evenly.
Fillings: It’s all pretty simple. Think of a reinvented way of enjoying an omelet. All the stuff you like in your omelet in a muffin form instead. My fillings are a general guideline so feel free to add whatever you like. Bell peppers, onions, ham, mushrooms…whatever you’re stomach desires.
Cheese: If you want more cheese, top the eggs with some shredded Parmesan for a crunchy cheesy top.
Muffin pan: I only have regular muffin pans. You could make them jumbo but you’ll have to adjust the measurements of the eggs, bacon, spinach and cheese accordingly. Shouldn’t be too hard though. This recipe is very forgiving! And don’t forget to grease the muffins pans. I personally haven’t tried it but I’ve heard of some using cupcake liners as well.
Baking: Bake it for 20-23 minutes depending on your oven or until a knife comes out clean in the middle. You’ll find a little surprise waiting for you when you take it out of the oven. They will puff up and rise, almost majestically. And then they will shrink back to normal once they cool down. Sadness! I was pretty excited at the puffed-up version.
Leftovers: Leftovers can keep in the fridge for up to 3-4 days.
Reheating: Heat these up in the microwave for about 30 seconds to a minute.
Serve it as is or with your favorite toppings: cream cheese, sour cream, hot sauce is a couple of things I can think of off the top of my head. That’s about it! Happy breakfasting and enjoy your morning eats.
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
Did you make this recipe? Rate it!
♡ If you liked this recipe, giving it a star rating ★★★★★ in the comments below really helps! For more recipes, subscribe to my newsletter or follow me on Facebook, Instagram and Pinterest.
On-The-Go Breakfast Muffins
- Total Time: 30 mins
- Yield: 12 muffins 1x
Description
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!
Ingredients
- 12 large eggs, beaten
- 1 cup cheddar cheese, shredded
- 2 cups fresh spinach, chopped
- 6 slices bacon, cooked and chopped / 1/2 cup bacon bits
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Mix all the ingredients together and whisk until smooth.
- Grease a regular size muffin tin and fill each cup to about 2/3 of the way full.
- Bake at 350°F for 20-23 minutes or until a knife inserted in the middle of a muffin comes out clean.
- Cool for 5 minutes before prying muffins loose.
- Dish and serve hot or refrigerate later for leftovers.
- Enjoy!
Notes
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 10 mins
- Cook Time: 20 mins
Comments & Reviews
Hi there…can you freeze these for a few weeks? Curious if they’re reheated in an air fryer if they will taste somewhat “fresh”
You can definitely freeze them for about 2 months and they make a great grab-and-go breakfast. I would reheat them in a preheated air fryer at 350°F for 3-4 minutes. I’m not entirely sure if they will taste ‘fresh’ from the air fryer, but let me know if you do try it!
Any idea why these deflated like balloons?
Maybe I should fill the cups less and make more muffins?
After making the egg white version of this recently, I’ve come to the conclusion that this is just what happens normally. Fill them up to two-thirds of the way full because they will expand a little but won’t stay majestically puffed the way they are when they first come out of the oven.
This is very similar to the Keto Strata I make and cut up for breakfast on the go. I love the idea of using muffin pans! Thanks for the tip! My favorite mix is bacon, spinach, onion, mixed peppers (red, yellow and orange diced bell peppers I keep in the freezer). Great with diced Green Chile’s in the mix as well!
★★★★★
You’re very welcome! I love the baby sweet peppers as well. They’re a great way to add a variety of colors and freshness.
The flavor was terrific. I omitted the bacon without incident to the taste profile. However, by lowering the fat it may have affected the extraction of the cooled muffins (from a greased nonstick pan). They were unyieldingly stuck to the pan for their dear lives. Clean up of the pan after soaking in soapy hot water for a time took longer than the preparation and baking. I’ll try placing them in parchment baking cups next time and hope they will not be difficult to remove from the paper cups.
★★★★
I hope you waited till they were slightly cool before trying to extract them. I hope the cupcake liner idea worked for you!
Excellent recipe. I will be making it again!!!
★★★★★
Thank you for trying it out, Jaunah! Feel free to get creative 🙂
Wonderful Recipe! I am diabetic and a low sodium recipe seeker. Saw this one, tried it, great results. Made a few adjustments. I used large cupcake pan (only one I have) and 6 extra large eggs. After that, it was anything I could find in fridge that could go with eggs. I pre-cooked bacon, laid on towels to dry then chopped it up. (No salt needed). In the bacon drippings I sauted frozen spinach and broccoli. (We travel a lot so frozen is what’s usually available). Spraying cups with cooking spray helped the muffins to pop out when done. Next time adding chopped roasted red peppers for more color! I’ll make these for my husband, without broccoli (he hates broccoli and mushrooms) Haha. Great recipe. Makes a great and filling lunch with a favorite beverage.
★★★★★
Love the variations to it! It’s always fun seeing people build off a recipe. No mushrooms? Wow, now I can imagine it with baby bella mushrooms and cheese .