Turkey Bacon Egg Muffins

A Breakfast Helper for Busy Mornings.

School mornings can feel like a rush. Getting everyone ready and out the door on time is challenging enough, let alone making sure they eat a decent breakfast. That’s where Turkey Bacon Egg Muffins can be a superhero. Think of them like mini omelets or crustless quiches conveniently baked in a muffin tin.

What makes them useful for busy families? You can bake a whole batch over the weekend or whenever you have a bit more time. Keep them in the fridge, and then on those chaotic weekday mornings, you have a ready-to-go breakfast. Just warm one up quickly in the microwave, and it’s ready to eat – perfect for grabbing on the way out the door if needed!

Kids often enjoy these because you can mix in things they enjoy. For example, cheese is usually a winner, and maybe some ham or bacon bits are also a winner. It’s also a simple way to add small amounts of vegetables like spinach or finely chopped peppers. The eggs provide protein to help keep them feeling full until lunch. Plus, since they’re already in single servings, they’re easy for kids to handle and eat without much mess.

Servings: 12

Ingredients

What to buy at the store?

• Cooking spray
• 3 slices turkey bacon
• 1 small yellow onion, chopped
• 1 red bell pepper, chopped
• 1/2 cup chopped baby spinach
• 6 large eggs
• 2 tablespoons milk
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

Step One: Get it started.

Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin well with cooking spray.

Step Two: Cook the bacon.

Cook the turkey bacon in a skillet over medium heat until crisp. Remove bacon from the skillet, let it cool slightly, and then crumble or chop it. If desired, you can quickly sauté the chopped onion and red bell pepper in the same skillet for a few minutes until slightly softened.

Step Three: Combine the Ingredients.

In a large bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and pepper until well combined. Stir the cooked bacon, sautéed onion and pepper (if using, otherwise add raw), chopped spinach, and shredded mozzarella into the egg mixture.

Step Four: Set the stage.

Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.

Step Four: Bake until golden.

Bake for 15-20 minutes, or until the eggs are set and lightly golden around the edges. A toothpick inserted into the center should come out clean.

Step Four: Let it all cool.

Let the muffins cool in the tin for a few minutes before removing them. You can run a thin knife or spatula around the edges to help loosen them if needed.

Serve warm or let cool completely before storing.

Tips

• Changing the Ingredients: You can adjust the ingredients in these muffins. For example, you can use other types of cheese like cheddar or Monterey Jack instead of mozzarella. Different vegetables, such as scallions, kale, or tomatoes, can be used. You could also add cooked bacon, ham, or mushrooms. Feel free to change the seasonings based on your preference.
• Cooling the Muffins: To prevent the muffins from becoming too moist from trapped steam, do not let them cool completely in the muffin tin. Instead, let them rest in the tin for about five minutes after baking. This helps them firm up slightly so they are easier to remove. Then, take the muffins out of the tin and place them on a wire rack to finish cooling.