Scrambled Egg Muffins

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These scrambled egg muffins are made with bacon, veggies, and cheese, are perfect for busy mornings. Freezing and reheating tips included.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: scrambled egg muffins

Servings: servings

Calories: 128kcal

Author: Lois

Ingredients

2 cups fresh spinach
10 large eggs
⅓ cup milk
½ cup shredded cheddar cheese
10 pieces cooked bacon
salt and pepper to taste

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Instructions

Preheat oven to 350°F.
Slice the bacon into bite sized pieces.
Chop the spinach into small pieces.
In a mixing bowl, combine the eggs, milk, cheese, bacon and spinach.
Spray a muffin tin with non-stick baking spray.
Add the egg mixture to the muffin tins.
Bake for 18 - 20 minutes or until the eggs are fully cooked.

Notes

Refrigeration: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I like to use glass storage containers

Freezer: Allow the egg muffins to cool completely. Then place them on a baking sheet lined with parchment paper. Add the baking sheet to the freezer and allow the egg muffins to flash freeze. Once, frozen, place in freezer-safe storage bags or containers.

Reheating Tips: To reheat egg muffins in the microwave for a minute or two until warmed through. To defrost egg muffins, you'll need a few more minutes until the eggs have defrosted.

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