Bacon Cheddar Egg Muffins
This recipe for bacon cheddar egg muffins is the perfect make-ahead breakfast for busy families on the go. Filled with bacon, cheese, and spinach, they are a healthy, low carb option, gluten free, and perfect for school days, sports, or even just a quick and easy snack.
First of all I should probably address the elephant in the room. Otherwise known as my 7 month hiatus. The truth is I went back to work full time (insert cry emoji here) and then both of my boys played competitive baseball all summer. It’s been crazy, it’s been wild, my house is a disaster, and we probably ate way to many hot dogs but here I am. To be honest, this might be the first time I have actually sat down at the computer in months. Needless to say that I have MISSED my creative outlet. And I have really missed you! I can’t wait to show you everything I have been working on.
I am obsessed with this recipe. Listen, mornings around here are crazy and as much as I would love to make my kids a wonderfully home-cooked nutritious breakfasts every morning – ain’t nobody got time for that. Let’s be real. Most days I am lucky if I even get out of the house without bribing by 3 year-old with chocolate, so these egg bites literally save me. They are so yummy, SO EASY and the kids love them. #yourwelcome. Seriously though, you can make a whole bunch at a time and they store super well in the fridge or freezer.
If you are looking for a quick and healthy breakfast that even your kids will love then look no further. These egg muffins are filled with bacon, cheese, spinach, and seasoned to perfection. They are grab and go, take only a minute to heat, and the kids can literally eat them on the way out the door. Did I mention they are low carb, naturally gluten free, and high in protein? When you get to your late 30’s things like that really start to excite you.
I use these egg muffin for everything! Obviously breakfast is a given but you can also save these for a quick and healthy protein snack when the kids have sports (which in my case is everyday), I love using them for bridal brunches, they look super cute on breakfast charcuterie boards, and they are a perfect after school snack!
How To Store and Reheat Your Egg Muffins
When I make this egg muffin recipe I usually double or triple it. A because there are a boat load of us that live here, and B why not make a bunch all at once? Once they are cooked and cooled I will put them in a large freezer bag in the fridge and the kids can grab them whenever they need a quick breakfast or a snack. To reheat them just microwave for 30 seconds! You can store them in the fridge for up to 5 days.
These egg muffins also freeze super well. Just place them in a freezer bag and freeze them for up to 3 months. To reheat frozen egg muffins just microwave for about 90 seconds.
What Else Can I Add To My Egg Muffins?
One of the reasons I love these egg muffins is because they are so versatile. The options are literally endless! As long you have your eggs, milk, and seasonings in the bowl you can pretty much do whatever you want. Here’s a few suggestions to get you started
- use egg whites for a healthier version and replace the cheddar with feta. Add some roasted red peppers and onions
- steamed broccoli, bacon, cheddar (love this one)
- instead of cooked bacon try cooked crumbled breakfast sausage, ham, or chorizo
- for veggies try adding tomatoes, onions, green or red peppers, mushrooms (if your crazy), cooked hash browns, or even jalapeños for a kick
- and of course CHEESE. Swap the marble cheese for old cheddar, Monterey jack, swiss, feta, or even gouda!
Seriously though, you can get pretty creative when you make them and I would love to see what you come up with! Upload your pictures on social media using #thegoodwivesblog and invite me into your kitchen 
Some Tips For Making Egg Muffins
- make a double batch
- grease your muffin pan
- only fill your cups 2/3 of the way full
- do not use paper liners
- transfer to a cooling rack immediately to prevent deflating (this one is huge!)
Alright, now go and make these egg muffins! Don’t forget to think of me when you have all that extra time in the morning to actually do your eye liner or drink a hot cup of coffee. Send me a virtual high five when you realize that yes your kids will actually eat the spinach in them and don’t forget to tag me in your posts
Bacon Cheddar Egg Muffins
Ingredients
- 6 slices bacon cooked & chopped
- 9 eggs beaten
- ¾ cup chopped spinach
- 3 tbsp. milk
- 3/4 cup cheese, marble or cheddar grated
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat your oven to 375°
- Lightly grease a 12 cup muffin tray with margarine or cooking spray
- In a large mixing bowl add your eggs, chopped spinach, milk, grated cheese, garlic powder, onion powder, salt, pepper and mix well
- Divide egg mixture into muffin cups equally. Be careful not to over fill them as they will rise.
- Bake for about 20 minutes until the egg muffins are risen and cooked through. If the top of the eggs are still a bit runny you can broil on high for a minute. Be careful not to over cook them though.
- Once cooked move them to a cooling rack immediately to prevent sweating or deflating.
- Serve immediately or store in a Ziploc bag in the fridge for 5 days or in a freezer bag for up to 3 months.
Comments
What a great article! I learned a lot & it was very interesting & informative!
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