Egg Muffins

On busy mornings, I can’t get enough of easy, grab-and-go breakfasts like overnight oats, chia pudding, and homemade granola bars. But when I’m craving something a bit more savory, I turn to these egg muffins. Just like many of our egg dishes (lookin’ at you, frittata), these egg muffins are completely versatile based on what you have on hand. Make a big batch of them at the beginning of the week, then grab one whenever you’re in need of a healthy, quick breakfast all week long. Here’s how to make them completely your own.

How To Make Egg Muffins

INGREDIENTS

• Turkey Bacon: I went with turkey bacon because I wanted a protein-packed, smoky-savory element that I’d feel comfortable eating every day of the week. That said, pork bacon is stellar in these muffins; just be sure to pour off most of the rendered fat before adding the veg to the pan.
• Red Bell Pepper: I included finely chopped red bell pepper because it lends subtle sweetness and tang, as well as delightful pops of crunch and color.
• Yellow Onion: I lean on chopped onion, sautéed just until softened, not browned, to give the muffins a deep savory quality.
• Baby Spinach: Baby spinach is so much more than a nutrient powerhouse. Here it’s also the ideal team player, readily merging into the whole while balancing the sweeter ingredients with its mellow earthiness. If you want more texture and bolder flavor, give baby kale a try instead.
• Eggs: The eggs are responsible for the muffins' structure and serve as an ideal canvas for all these flavors in the mix.
• Whole Milk: I use whole milk to give the muffins extra richness and a more custardy texture.
• Garlic Powder: This potent powder is one of my spice cabinet superheroes. It integrates effortlessly into the egg mixture, ensuring every bite is blessed with its spice warmth and nuanced allium savoriness.
• Paprika: A little sweet paprika adds color and complexity—a roasty, earthy, slightly bitter quality that, believe me, pays big flavor dividends.
• Mozzarella: I fold shredded mozz into the egg mixture to make the muffins a little heartier and more satisfying. I love the mild, milky flavor and plush texture mozzarella brings to the muffins, but sharper, well-melting cheeses like cheddar or Monterey Jack offer their own pleasures and are worth a swap.

STEP-BY-STEP INSTRUCTIONS

First order of business: Cook the bacon. Grab a large nonstick skillet and arrange the bacon strips, evenly spaced, in the pan. Cook over medium heat, turning occasionally, until the bacon is nice and crisp. Transfer to paper towels to drain, then chop finely and set aside.

In the same skillet, cook the red pepper and onion, stirring occasionally, until softened but not browned. The idea here is not only to cook the pepper and onion until they’re soft and sweet but also to cook off some of their excess moisture to prevent sogginess later on. Add the spinach and cook, stirring, until wilted. Remove from the heat and let cool.

While the veggie mixture is cooling, vigorously whisk the eggs in a medium bowl until blended. Add the milk, garlic powder, and paprika and season with salt and black pepper. Whisk to combine. Now, fold in the bacon, veg mixture, and mozzarella until evenly distributed. Spray a standard 12-cup muffin tin with nonstick spray. Fill each cup about three-quarters full with the egg mixture; a 1/4-cup measuring cup works well for this.

Bake the muffins in a 350º oven until cooked through and golden; the muffins should feel just firm to the touch and a toothpick inserted into the center should come out clean. Let the muffins cool in the tin for 5 minutes to allow them to set up further and ensure they don’t break apart when you pop them out of their cups. Transfer the muffins to a wire rack to finish cooling; this helps prevent the muffins from becoming soggy.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Make the muffins your own! Swap out the mozzarella for your favorite shredded melty cheese (cheddar, Monterey Jack, or American would all be delicious), replace the veggies with your favorite variety (scallions, kale, tomatoes), add in some bacon or ham (or mushrooms for a vegetarian version!), or crank up the seasonings with your ideal blend. Trust me, you can’t go wrong with these egg muffins.
• How to cool the muffins: Allowing the muffins to cool completely in the tin has the unfortunate effect of trapping steam for an extended period, leading to muffins that zoom past moist into full-on soggy. Instead, let the muffins cool in the tin for five minutes—just long enough for them to firm up a bit more so they don’t fall apart when you remove them—then pop them out onto a wire rack and let them finish cooling.

Storage

Once cooled, the egg muffins can be stored in an airtight container in the fridge for about 3 days. Alternatively, the muffins can be frozen for up to 3 months; wrap individually in plastic and freeze in a resealable bag. Thaw overnight in the fridge, then unwrap and reheat in the oven, microwave, or air fryer.