For extra flavor, consider adding a pinch of red pepper flakes to the egg mixture. Feel free to customize the vegetables to your liking. Bell peppers, zucchini, or sun-dried tomatoes would all be delicious additions. These egg muffins can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For a vegetarian option, omit the bacon and add extra vegetables.
Egg Muffins
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PREP TIME10 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS63
Embrace a vibrant, protein-packed start to your day with these delectable Egg Muffins. Perfectly portioned and effortlessly portable, they're your paleo-friendly answer to busy mornings. These mini quiches are bursting with savory bacon, earthy mushrooms, and creamy feta, all nestled in a fluffy egg base.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol101 mg
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Fiber0 g
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Protein5 g
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Saturated Fat2 g
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Sodium164 mg
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Sugar1 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin generously with olive oil or butter. Avoid using cupcake liners, as they tend to stick. (5 minutes)
02 Step
Recipe View Place chopped bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned. (5-10 minutes). Transfer bacon to a paper towel-lined plate to drain excess fat.
03 Step
Recipe View In the same skillet, sauté diced onion, chopped spinach, and chopped mushrooms until the onions are softened and translucent, and the spinach is wilted. (5-10 minutes). Remove from heat and allow to cool slightly.
04 Step
Recipe View For a smoother texture, carefully blend the sautéed onion mixture in a blender until finely chopped but not completely smooth. In a large bowl, whisk together the blended onion mixture, beaten eggs, crumbled feta cheese, and crispy bacon until well combined.
05 Step
Recipe View Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, and the muffins are golden brown and puffed. (Approximately 25-30 minutes).
06 Step
Recipe View Remove from oven and let cool in the muffin tin for a few minutes before carefully removing each muffin. Serve warm and enjoy!
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Mariana Hilllankunding
Jun 6, 2025I tried these with different cheeses (cheddar, goat cheese), and they all turned out great! Very versatile recipe.
Dora Ondricka
Jan 31, 2025These were so easy to make and perfect for meal prepping my breakfasts for the week! I love that they're packed with veggies and protein.
Willy Bartoletti
Dec 25, 2024My muffins stuck to the pan even though I greased it! Next time, I'll make sure to grease it even more generously.
Leanna Shanahan
Nov 4, 2024Blending the onion mixture is a great tip! It makes the muffins so much smoother and more enjoyable, especially for my kids.