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Quick High Protein Breakfast Egg Muffins — homemade high protein egg muffins recipe

Quick High Protein Breakfast Egg Muffins

These quick, high-protein egg muffins are packed with turkey bacon, spinach, and cheddar cheese, making them the perfect grab-and-go breakfast.
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1/2 cup liquid egg whites 120ml
  • 1/2 cup chopped spinach 50g
  • 1/2 cup cooked and diced turkey bacon 60g
  • 1/2 cup shredded cheddar cheese 50g
  • 1/4 cup finely diced red bell pepper 30g
  • 1/4 tsp salt 1.25g
  • 1/4 tsp black pepper 1.25g

Equipment

  • 6-cup muffin tin
  • Large Mixing Bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and grease a 6-cup muffin tin with non-stick cooking spray.
  2. In a large bowl, whisk together the eggs, liquid egg whites, salt, and black pepper until fully combined and slightly frothy.
  3. Divide the chopped spinach, diced turkey bacon, and diced red bell pepper evenly among the 6 muffin cups.
  4. Pour the whisked egg mixture over the ingredients in each cup, filling them about three-quarters of the way full.
  5. Sprinkle the shredded cheddar cheese evenly over the top of each muffin cup.
  6. Bake for 20 to 22 minutes, or until the eggs are set in the center and the tops are lightly golden.
  7. Allow the muffins to cool in the pan for 5 minutes before using a butter knife to gently release them from the edges. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds before serving.