Bacon Spinach and Mushroom Egg Muffins

Bacon, Spinach, and Mushroom Egg Muffins are packed with protein and loaded with flavor for the ultimate grab-and-go breakfast. They’re easy to make, freezer-friendly, and perfect for meal prep!

These baked egg cups have been a true lifesaver back in the days when I had an “outside” job and had to rush out most mornings to work. I would make a few dozen, along with Scotch eggs, over the weekend, freeze them in airtight containers, and then quickly zap a couple of pieces in the microwave to bring along on my early commute.

And now that I am a full-time blogger and work from home, these mini frittatas are still my favorite way to start my day or as tasty pick-me-ups for a quick energy boost throughout the day. They’re delicious, filling, and an excellent source of protein.

Ingredient notes

These baked egg cups freeze well for future use, are conveniently portable for on-the-go snacking, and are also easily customizable. In fact, I think I should call them “Everything but the Kitchen Sink Egg Muffins” instead. Because really, you can pull them together with (almost) whatever you have in the fridge or pantry and they’ll be equally scrumptious.

• Meat– other than bacon, diced ham, crumbled breakfast sausage, or ground turkey. You can also use mashed firm tofu as a meatless option.
• Vegetables– sun-dried tomatoes, sweet peppers, scallions, caramelized onions, artichoke hearts, kalamata olives, asparagus tips, broccoli florets, zucchini, fresh basil, cherry tomatoes …the options are (almost) limitless!
• Cheese– swap the sharp cheddar with a dollop of Ricotta or cottage cheese. Other shredded cheeses, such as Monterey Jack, Gouda, Muenster, Swiss, or Mozzarella, are also delicious.
• Eggs– whole eggs or just egg whites if you prefer lower fat and lower cholesterol

How to make bacon spinach mushroom egg muffins

• Pre-cook the vegetables and bacon to remove excess moisture and fat that can make the egg cups soggy or overly greasy. Lightly beat the eggs with milk for a softer, custardy texture.
• Fill the cups up to 3/4 full, as the eggs will puff up during baking.
• I use a silicone pan when baking these egg muffins to make them easier to remove, even when hot and fresh out of the oven. If using a muffin tin, generously spray the insides of the tin with nonstick cooking spray or line with cupcake liners.  Make sure to let the egg muffins cool slightly before prying them out of the muffin tin to prevent them from falling apart.

How to serve and store

• Serve the egg muffins with a side of hash browns, buttered toast, and a fruit cup for a nutritious, high-protein breakfast, or pair them with creamy soup and roasted sweet potatoes for a light yet filling lunch.
• Allow to completely cool, then transfer to a container with a tight-fitting lid and refrigerate for up to 3 days. To store longer, wrap each egg muffin individually with plastic film, then place in a resealable bag and freeze for up to 2 months.
• To reheat, place 1 to 2 pieces on a microwave-safe plate, cover with a damp paper towel, and heat in the microwave at 20 to 30-second intervals until warmed through.