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A close up of egg muffins on top of wooden serving board

Breakfast Egg Muffins Recipe

This breakfast egg muffins recipe uses fresh ingredients for a healthy morning meal. Make this recipe for a quick breakfast or to eat on the go! 
Course Breakfast
Cuisine American
Keyword breakfast egg muffins, breakfast muffins, egg muffins
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 94kcal


  • 1 ½ cups cauliflower finely chopped just like riced cauliflower
  • 5 large eggs beaten
  • ¼ cup cooked bacon or ham chopped (save some for topping)
  • ½ cup spinach chopped
  • ½ cup red bell pepper chopped
  • ½ cup red onion chopped
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • 1 cup shredded Mozzarella or cheddar cheese save some for topping
  • kosher salt and freshly ground black pepper to taste


  • Place a rack in the center of your oven and preheat to 375 degrees F.
  • Grease a muffin tin with cooking spray or brush muffin cups with olive oil/melted butter if you don’t have cooking spray. You can also use silicone muffin pan/cup like I did.
  • In a large bowl briskly whisk together the eggs. Add in the same bowl, cauliflower, bacon, spinach, bell pepper, onion, garlic powder, dried oregano, Mozzarella and salt and black pepper. Mix well to combine.
  • Carefully fill each muffin cup three-quarters full. Top with chopped bacon and more shredded cheese if desire.
  • Bake for about 20-25 minutes, or until lightly golden.
  • Let cool for 5 minutes, and then run a butter knife around the edges of each muffin to loosen it. You don’t need to do this step if you use a silicone muffin pan/cup. Remove them from the pan and enjoy.



  • Watch the Web Stories HERE.
  • Make sure you use fresh spinach as thawed frozen spinach has too much water content to work in this recipe.
  • You should always grease your muffin tin so the egg cups don't stick. 
  • Swap or leave out the bacon to make this egg muffin vegetarian-friendly.
  • To store: Store leftover egg muffins in an airtight glass container for up to 3 days in the fridge. You can also use a silicone or Ziploc bag to store them.
  • To reheat: Reheat in the microwave for 30 seconds if they were in the fridge or for 1 to 2 minutes (depending on the microwave) if they were in the freezer.
  • To freeze: Transfer the egg muffins to a freezer-safe bag for up to 3 months.


Serving: 1/12 | Calories: 94kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 426mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g