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Egg Muffin

These easy little breakfast bakes are perfect for springtime brunches, and the leftovers make a delicious grab-and go breakfast for busy mornings.

Egg Muffin
Egg Muffin


  • 1

    Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.

  • 2

    Crack the eggs into a large bowl. Blend the eggs until smooth, this will take less than a minute.

  • 3

    Add the spinach, bacon and cheese to the egg mixture and stir to combine.

  • 4

    Divide the egg mixture evenly among the muffin cups.

  • 5

    Bake for 15-18 minutes or until eggs are set.

  • 6

    Serve immediately or store in the refrigerator until ready to eat.