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On-The-Go Breakfast Muffins

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!

A quick and easy way to get your eggs to go. Loaded with bacon bits, cheddar cheese and spinach!

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.

A quick and easy way to get your eggs to go. Loaded with bacon bits, cheddar cheese and spinach!

ON-THE-GO BREAKFAST MUFFINS TIP AND TRICKS

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.

A quick and easy way to get your eggs to go. Loaded with bacon bits, cheddar cheese and spinach!

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.  

A quick and easy way to get your eggs to go. Loaded with bacon bits, cheddar cheese and spinach!

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.

A quick and easy way to get your eggs to go. Loaded with bacon bits, cheddar cheese and spinach!

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.

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A quick and easy way to get your eggs to go. Loaded with bacon bits, cheddar cheese and spinach!

On-The-Go Breakfast Muffins


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 muffins 1x

Description

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!


Ingredients

Units Scale
  • 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

  1. Mix all the ingredients together and whisk until smooth.
  2. Grease a regular size muffin tin and fill each cup to about 2/3 of the way full.
  3. Bake at 350°F for 20-23 minutes or until a knife inserted in the middle of a muffin comes out clean.
  4. Cool for 5 minutes before prying muffins loose.
  5. Dish and serve hot or refrigerate later for leftovers.
  6. Enjoy!
A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!

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47 Comments

  • Reply
    Tania
    May 16, 2020 at 1:11 PM

    Any idea why these deflated like balloons?
    Maybe I should fill the cups less and make more muffins?

    • Reply
      The Cooking Jar
      June 2, 2021 at 11:45 AM

      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.

  • Reply
    Dmarie
    February 15, 2020 at 10:06 PM

    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!

    • Reply
      The Cooking Jar
      June 2, 2021 at 11:47 AM

      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.

  • Reply
    Arthur
    December 26, 2019 at 11:56 AM

    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.

    • Reply
      The Cooking Jar
      June 2, 2021 at 11:49 AM

      I hope you waited till they were slightly cool before trying to extract them. I hope the cupcake liner idea worked for you!

  • Reply
    Jaunah
    April 14, 2019 at 1:20 PM

    Excellent recipe. I will be making it again!!!

    • Reply
      The Cooking Jar
      April 17, 2019 at 4:23 PM

      Thank you for trying it out, Jaunah! Feel free to get creative 🙂

  • Reply
    Lenore Brown
    March 5, 2019 at 11:38 AM

    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.

    • Reply
      The Cooking Jar
      April 17, 2019 at 4:23 PM

      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 .

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