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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!


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
  • Total Time: 30 mins
  • Yield: 12 muffins 1x


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!


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


  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!
  • Prep Time: 10 mins
  • Cook Time: 20 mins
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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  • Reply
    Rhonda Pierce
    March 21, 2018 at 7:38 PM

    Do these do well as a make ahead? That I can grab from the fridge and microwave? Or are they only good fresh?

    • Reply
      The Cooking Jar
      April 27, 2018 at 4:28 PM

      They do. They’re better fresh though. I’ve made these and reheated them in the microwave for the next two days if I remember correctly. Two days was as long as I dared though. I’m freakishly squeamish about keeping egg related stuff out there too long.

  • Reply
    January 19, 2017 at 5:28 PM

    Well I made them, looked good tasted good, lost all my bottoms. I sprayed the muffin pan with Pam cooking spray, and everyone was cooked good, but the bottom would not come off the pan. Oh well live to try another day.

    5 stars for the recipe, but 3 because it would not come out, that is not on her, grease it really, really good.

    • Reply
      The Cooking Jar
      February 20, 2017 at 10:46 AM

      Oh, I’m sorry you lost your bottoms! Did you give it enough time to cool down first before prying them out? That usually helps. They need some breathing time to solidify after baking in the oven is the way I like to think of it as. Also having a non-stick muffin pan helps.

  • Reply
    Elaine Eshom
    December 28, 2016 at 1:46 PM

    I’ve made various versions of this recipe and they’re always great. I use leftover ham, potatoes, beef or veggies sometimes. Basically anything you’d put into an omelette works. In addition, you can use a quarter of a flour tortilla as a liner, put you veggies and meat in the bottom, then pour in your egg mixture, and top with extra cheese and sprinkle with paprika.

    • Reply
      The Cooking Jar
      February 20, 2017 at 10:42 AM

      Great way to put it, Elaine. “Anything you would put into an omelette works”. Couldn’t have said it better myself! Also, that tortilla liner idea is wonderful. Especially with the crunch factor!

  • Reply
    January 31, 2016 at 11:36 PM

    How long would these last in the fridge? You call them ‘On-The’Go’ so i assume you would be cooking these the night before and stocking up for a few days?

    • Reply
      The Cooking Jar
      February 1, 2016 at 2:04 PM

      I would say 1-2 days. 3 days would be pushing it, I think. So make enough to last you a couple of days per person. Hope this helps!

  • Reply
    December 4, 2015 at 7:33 AM

    Hi Farah, I was wondering if you have any quick, high calorie (that’s not a typo, “high” as in lots of calories, 200+) breakfast on the go, lunch, and snack revipes. I am first year law school student and spend lots of time with me, myself, and I outside of class time. Unfortunately, I’ve picked up the bad practice of skipping meals. I try to make meals on the weekends and need something calorie-packed, portable, for my teen daughter and I to eat for breakfast, lunch, and snacks. P.S. we eat just about anything .
    Your recommendations are appreciated.

    • Reply
      The Cooking Jar
      December 7, 2015 at 2:17 PM

      Heya Lisa! I just sent you an email with my recommendations. Hope some of them will work for you and your daughter. Good luck with your studies. I did law for two years way back when. It can be stressful!

  • Reply
    October 8, 2015 at 3:48 PM

    I want to make these for a crowd. But I’m trying to decide if I want to do this recipe or the hashbrown breakfast nest, I’m not a runny egg person so I like the idea of this one. Do you think I can add the hashbrowns?

    • Reply
      The Cooking Jar
      October 12, 2015 at 9:03 AM

      Sorry for the delay, Janay! I’m still on vacation but I’m trying to reply as I go. I suggest following the instructions and timing for the hash brown crust in that recipe – blind baking them first to get them nice and primed, then switch to this recipe for the filling with the scrambled mixture. Use the time in this recipe to have your eggs set nicely in the hash brown crust. If the hash brown crust starts to brown too much since it’s a longer baking time, you can cover the crust with foil to protect them but I don’t think this will happen. Good luck!

  • Reply
    Lin W.
    August 2, 2015 at 1:29 PM

    Just made these for the first time, and they turned out great! I was a bit nervous, since I’m definitely not the chef of the household, but I followed the recipe exactly and they turned out delicious. Very easy and cooking-newbie-proof.

    • Reply
      The Cooking Jar
      August 5, 2015 at 3:24 PM

      “Cooking-newbie-proof”. I love it! That’s exactly what I try to do, making things approachable for new home cooks as much as I can. We’re all learning 🙂 Thanks for the feedback, Lin.

  • Reply
    Krista Taylor
    July 31, 2015 at 9:47 PM

    Do these keep for a few days? Do they freeze and unthaw ok?

    • Reply
      The Cooking Jar
      August 1, 2015 at 6:46 PM

      They kept for a couple of days for us, about 2-3 days is the max I would go before I get uncomfortable with it sitting in the fridge for too long. I never froze them so I can’t honestly say much about it. As for freezing them safely, here’s a guide from about freezing eggs in all forms. I would say to go with ‘Quiche with filling’ for this chart. Hope this helps answer your question!

  • Reply
    Mary Ann
    July 11, 2015 at 11:44 PM

    Just made these tonight. They’re great! But – should you cook the bacon first? Didn’t add salt, with the bacon bits and cheese already in it. Will add onions next time. Thanks for the great recipe!

    • Reply
      The Cooking Jar
      July 12, 2015 at 2:05 PM

      Yes, you should absolutely cook the bacon first! Sorry for the misunderstanding. When I list bacon bits in my recipe I mean cooked bacon diced up into little bacon bits. You can either cook and dice them yourself or buy pre-made bacon bits from the store. Thanks for trying this recipe out, Mary Ann!

      • Reply
        The Cooking Jar
        July 12, 2015 at 2:08 PM

        PS: I’ve updated the recipe for the bacon to be cooked to avoid any confusion. Thanks for pointing it out! 🙂

  • Reply
    Thalia @ butter and brioche
    December 22, 2014 at 2:50 AM

    My mornings usually begin with a fresh juice and breakfast muffin or cookie.. so these savoury muffins are definitely one I will be making, and hopefully be adding to my repertoire!

    • Reply
      The Cooking Jar
      December 27, 2014 at 8:06 PM

      Sounds like a good breakfast to me! 🙂

      • Reply
        December 29, 2014 at 2:17 PM

        Do you cook the bacon first then crumble into the mixture or do you add raw to bake in the oven? Thanks for a great looking recipe! I can’t wait to try it!

        • Reply
          The Cooking Jar
          December 29, 2014 at 2:49 PM

          I cooked it first and chopped it up to little bits. Or if you want to save time you can always use store bought bacon bits. Happy eating!

  • Reply
    December 20, 2014 at 3:54 PM

    Has anyone tried making these ahead of time and heating in the morning?

    • Reply
      The Cooking Jar
      December 20, 2014 at 5:28 PM

      I’ve reheated them the next day in the microwave and they’re fine, just a little rubbery. The more the eggs cook past the done stage, the more rubbery they get so I guess adding in the extra reheating time will do that. I reheated mine for about a minute and a half. Hope this helps, Laura!

      • Reply
        January 10, 2015 at 11:58 AM

        I have warmed similar egg based muffins before but I put them in a toaster oven at 300 degrees on a small baking pan with a piece of aluminum foil laid over them loosly for 15 minutes. They come out oven fresh. I put them in while I am getting ready of the morning. Enjoy!

  • Reply
    Dorothy May Bell
    December 19, 2014 at 1:37 AM

    Fantastic Thank you

  • Reply
    December 18, 2014 at 6:31 AM

    Hey! These looks super-duper cute!! My husband is an avid egg-lover and he will just freak out on them! 😀

  • Reply
    Muna Kenny
    December 17, 2014 at 12:38 PM

    Breakfast on the go is just what I need! These muffins are gorgeous and look delicious. I will need at least four 🙂

  • Reply
    Annie @ ciaochowbambina
    December 17, 2014 at 9:25 AM

    These are a perfect on-the-go breakfast…and I love the addition of the spinach and paprika! Don’t you just love that moment when they stand tall and puffed?

    • Reply
      The Cooking Jar
      December 17, 2014 at 5:52 PM

      Oh yeah, I was so proud of them all puffed up like that! When they deflated, I deflated haha 🙂

    • Reply
      October 13, 2018 at 1:25 PM

      I love this recipe. I make many variations, bacon, ham, sausage (pre-cooked), all different veggies (steamed), and cheese. When I visit my Dad, I make these with different soups and put in the freezer. He loves them and it’s easy for him to warm up. Plus I know he is getting a good healthy breakfast.

      • Reply
        The Cooking Jar
        October 22, 2018 at 4:27 PM

        Wow, I didn’t know they work with soups too! I’m so glad you found a base recipe to build an empire of breakfast egg muffins on!

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