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 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
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