Egg Muffin Cups
Egg Muffin Cups are an easy ready-to-go option for busy mornings. These egg muffins are packed with bacon, spinach, bell pepper, and loaded with protein to fuel your morning!
Ingredients
- 6 cooked, crispy bacon slices chopped or crumbled
- 1 cup lightly packed baby spinach finely chopped
- 3/4 cup finely diced red bell pepper about 1 small pepper
- 6 large eggs
- 4 large egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Pinch ground black pepper
- 1/4 cup crumbled feta cheese optional
Instructions
- Preheat oven to 350°F. Prepare a muffin pan with nonstick cooking spray (a silicone muffin pan works really well).
- Divide the cooked bacon, spinach, and red bell pepper evenly among the cups.
- Whisk together eggs, egg whites, salt, basil, oregano, and pepper in a medium bowl or large measuring cup for easy pouring, until well combined. Fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta (if using) evenly over the tops of the cups.
- Bake about 25 minutes or until tops begin to brown and eggs are set. Cool on a wire rack 3 minutes. Then use a butter knife around the edges to loosen the muffins. Remove them and enjoy! Or cool completely and store them in the fridge or freezer for later.
Notes
*These egg muffins are naturally gluten free and can easily be made Paleo, Whole30 and dairy free by leaving out the feta cheese.
*See the post for storage and reheating tips.
This recipe was originally posted on April 29, 2020. It was republished on August 18, 2024 with new photos and tips.
Nutrition
Serving: 1egg muffin | Calories: 93kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 199mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 645IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1mg