Breakfast Egg Muffins

Equipment

• Standard 12-cup non-stick muffin pan
• Silicone muffin liners (or parchment baking cups)
• Large mixing bowl
• Medium skillet
• Whisk
• Measuring spoons and liquid measuring cup
• Silicone spatula

Ingredients

Egg Base

• 10 large eggs , room temperature
• 1/4 cup (60 ml) unsweetened almond milk (or whole milk)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon onion powder

Mix-Ins

• 4 strips turkey bacon (or standard thick-cut bacon), diced
• 1 cup fresh baby spinach , finely chopped and packed
• 1/2 medium red bell pepper , finely diced (about 1/2 cup)
• 1/2 small yellow onion , finely diced (about 1/3 cup)
• 1/2 cup (50 g) sharp cheddar cheese , finely shredded, divided
• 1 tablespoon extra virgin olive oil (for sautéing)
• 2 tablespoons fresh chives , finely sliced (for garnish)

Instructions

1. Oven Setup & Pan Prep

1. Preheat your oven to 350°F (175°C) with a rack positioned in the center. Lightly grease a standard 12-cup muffin tin with non-stick avocado or olive oil spray. For guaranteed non-stick removal, line the cups with reusable food-grade silicone liners. Avoid standard paper liners, as wet egg mixtures bond stubbornly to paper.

2. Sauté the Vegetables & Bacon

1. Place a skillet over medium heat and add the olive oil. Once shimmering, add the diced turkey bacon and cook for 3 to 4 minutes until crisp around the edges. Add the diced red bell pepper and yellow onion. Sauté for another 3 minutes until the vegetables soften and release excess moisture. In the last 30 seconds, stir in the chopped spinach until wilted.
2. Remove the pan from the heat and set aside to cool slightly. Letting excess steam escape prevents the vegetables from watering down the egg batter.

3. Whisk the Custard Base

1. Crack the 10 eggs into a large mixing bowl. Pour in the milk, kosher salt, black pepper, garlic powder, smoked paprika, and onion powder. Whisk vigorously for 60 to 90 seconds until the yolks and whites are fully homogenized and slightly aerated with fine bubbles on the surface.

4. Assemble the Cups

1. Distribute the sautéed bacon and vegetable mixture evenly among the 12 muffin cups (about 1 rounded tablespoon per cup). Sprinkle roughly two-thirds of the shredded cheddar cheese evenly over the mix-ins.
2. Pour the egg mixture evenly over the toppings, filling each cup about three-quarters full (do not fill to the brim, as the eggs will puff up during baking). Top each cup with the remaining cheddar cheese.

5. Bake to Doneness

1. Transfer the tin to the center rack. Bake for 20 to 24 minutes at 350°F (175°C). The egg muffins are done when the centers are firm to the touch, slightly springy, and show light golden edges. A toothpick inserted into the center of a muffin should come out clean without wet egg batter.

6. Cool and Release

1. Remove the tin from the oven. The muffins will puff up dramatically in the oven and deflate slightly as they cool—this is completely normal. Allow them to rest in the pan for 5 minutes. Run an offset spatula or thin butter knife around the edges to release, then transfer them to a wire rack to cool completely. Garnish with freshly sliced chives before serving.

Nutrition

Calories: 210 kcal — · Protein: 18.2 g 36% · Fat: 13.5 g 17% · Carbohydrates: 2.8 g 1% Dietary · Saturated Fat: 4.8 g 24% · Fiber: 0.8 g 3% · Sugar: 1.4 g — · Sodium: 440 mg 19%