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Egg Muffins in Oven

These easy egg muffins are perfect for a quick breakfast or meal prep. Packed with protein and veggies, they're a healthy and delicious way to start your day!
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 11 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 large eggs
  • 0.5 Cup heavy cream
  • 3 slices cooked turkey bacon, chopped
  • 1.5 Cup chopped fresh spinach
  • 1 Cup shredded cheese of choice, divided ((cheddar, Colby jack, Swiss, gouda... you have lots of great options!))
  • 0.25 teaspoon salt
  • 0.125 teaspoon pepper

Method
 

  1. Preheat oven to 350°F and spray muffin tins with non-stick spray.
  2. Whisk together the eggs and cream in a large mixing bowl.
  3. Mix in turkey bacon, spinach, 3/4 Cup cheese, salt, and pepper.
  4. Divide egg mixture evenly between muffin cups and top with remaining cheese.
  5. Bake for 18-22 minutes until egg bites have risen and edges are golden brown.
  6. Cool in muffin tins, then transfer to serving platter or wire rack.
  7. Serve warm and enjoy!

Notes

These egg muffins can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the microwave or oven.