These muffins were a revelation to me when they were first introduced. About 10 years ago, a trainer I was working with suggested I make them to help satisfy my need for bread in the mornings. She recognized my inner Carbie early on! Anyway, she described the concept of making these, telling me to add what I liked, and it felt simple enough for me, a high schooler at the time, to try and they have been a staple in my breakfast line up ever since. The base of the recipe is so simple that you can use any fixings you want and because of that, I never get sick of them. Bonus points because they can be stored in the fridge for 5 days and make a perfect breakfast or can be added as protein to a salad! Just a quick trip to the microwave to rewarm them and you have the perfect, protein-packed, “muffin” start your day!
Ingredients:
12 large eggs
3/4 cup finely chopped spinach (You don’t want to feel like a giraffe and pull out a whole leaf when you take a bite)
3/4 cup cooked, chopped, and cooled bacon (No egg scrambling!)
1/2 cup shredded cheese (I used Mexican blend)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Optional adds: 2 tablespoons milk (to thin it out a bit), 1/4 cup chopped cilantro, 1-2 seeded and chopped jalapeños
Method:
Preheat your oven to 375 degrees.
In a large bowl crack in your eggs, pricking the yolks, and whisking in order to create a homogenous mixture.
Add in bacon, spinach, cheese, milk, jalapeños, cilantro, salt, and pepper. Stir to combine and evenly distribute.
Line your muffin tins and then grease the pan! In order to make sure the egg muffins come out cleanly and that you’re not going to spend the next hour scrubbing your pan, I strongly suggest using liners or baking cups. I got these adorable and reusable ones off Amazon and they have given my hands and my scrub brush a much needed break!
Distribute egg batter into muffin tins. I used the 1/3 of a cup measuring cup to help ensure an even distribution!
Bake for 25-30 minutes or until a knife when inserted into the center muffin comes out clean. They will be really souffle-like when they first come out of the oven; however, when you take them out, they will lose a bit of their height as the hot air escapes. Don’t let that deflate your enthusiasm, honey!
Sprinkle with a little extra cilantro for color and enjoy! They keep for 5 days in the refrigerator in an airtight container—congratulations breakfast is done for the week!