Make-Ahead Egg Muffins With Bacon and Cheddar
By Liam Carter
Prep
10 min
Cook
22 min
Total
32 min
Servings
12
Level
Easy
These make-ahead egg muffins are a 12-muffin breakfast batch I bake for when I want breakfast ready to grab for during the week‚ without standing over a skillet in the early morning․ I layer spinach‚ bacon‚ and cheddar in the cups first‚ then pour in the seasoned eggs‚ while they bake in a soft center of texture․
Make sure to grease the 12-cup tin with oil in a heavy manner․ Alternatively‚ you may choose to use silicone liners for your baking․ Eggs adhere to smooth metal‚ and I avoid omitting that preparation with a nonstick skillet․ Fill each cup to a maximum of three-quarters full‚ as the eggs will rise during baking and may overflow the rim if the cups are filled too much․ A silicone pan is the method that I utilize when I happen to possess one․
Whisk the eggs in a bowl until within they are uniform and frothy․ Then‚ if an individual has a measuring cup with a spout in hand‚ one should use it․ Bake until the centers are set and a toothpick comes out of the clean mixture․ The tops should appear lightly golden when the muffins emerge from the oven‚ with the cheddar quite melted throughout the middle plus bacon's smoky edge notably present in the mix․
Fillings were spread across the entire tin before pouring the egg mixture into it․ One single cup cannot fully capture all the bacon․ In comparison‚ a different cup holds mainly egg․ Run a slender knife or spatula carefully along the edge to lift them out in a smooth manner․ Breakfast or a snack are suitable times for enjoying them․
Why you'll love this recipe
- One 12-cup pan gives you a full breakfast batch‚ with no skillet standing between you nor the enjoyment of the rest of the morning ahead․
- The muffins come out․ Individual breakfast or snack portions are already separated when they arrive․
- Prepare a batch set for the week‚ then grab one when breakfast is needed swiftly․
- The shape of the baked muffin indeed makes it quite easy to portion out into extra servings․ This allows for future breakfasts without needing to cut or pack a casserole․
- Bake time is 18 to 22 minutes․ The toothpick check offers a clear stopping point for completing tasks․
Ingredients
- •12 large eggs
- •¼ cup milk (or half-and-half)
- •½ tsp salt
- •¼ tsp black pepper
- •¼ tsp garlic powder
- •1 cup fresh spinach (finely chopped)
- •6 slices bacon (cooked and crumbled)
- •1 cup shredded cheddar cheese
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin very well with non-stick spray or line it with silicone liners.
- 2
Divide the chopped spinach, crumbled bacon, and shredded cheddar evenly among the 12 muffin cups.
- 3
Crack the eggs into a large bowl or measuring cup. Add the milk, salt, black pepper, and garlic powder, then whisk until smooth and well combined.
- 4
Pour the egg mixture evenly into the muffin cups, filling each one about three-quarters full.
- 5
Bake for 18-22 minutes, until the muffins are puffed, golden, and a toothpick inserted into the center comes out clean.
- 6
Cool the egg muffins in the tin for 5 minutes before removing them.
FAQ
Nutrition (per serving)
Calories
145
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