Description
These Fluffy Sunrise Egg Muffins are the ultimate grab-and-go breakfast! Packed with protein, cheese, crispy bacon, and vibrant veggies, they are easy to make, customizable, and perfect for meal prep. Whether you’re looking for a low-carb, high-protein start to your day or just need a quick and delicious breakfast, these egg muffins are a game-changer.
Ingredients
Scale
- 6 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 cup bell peppers, diced
- 1/2 cup spinach, chopped
- 4 strips bacon, cooked and crumbled
- 1/4 cup green onions, chopped
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use silicone muffin liners.
- Whisk the eggs in a large bowl. Add cheese, salt, black pepper, paprika, and garlic powder. Mix well.
- Stir in the diced bell peppers, spinach, crumbled bacon, and green onions until evenly combined.
- Divide the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18–20 minutes or until the egg muffins are set and slightly golden on top.
- Let them cool for a few minutes before carefully removing them from the tin.
- Serve immediately, or store in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
Notes
- For a dairy-free option, skip the cheese or use a plant-based alternative.
- Make it vegetarian by omitting the bacon and adding extra veggies like mushrooms or tomatoes.
- Egg muffins can be stored in the fridge for up to 5 days and reheated in the microwave for 20–30 seconds.
- To freeze, wrap each muffin individually and reheat directly from frozen for about 50–60 seconds in the microwave.
- Want extra fluffiness? Add 1–2 tablespoons of milk or heavy cream to the egg mixture before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American