Clarissa Dickinson

Egg Breakfast Muffins

Clarissa Dickinson
 Egg Breakfast Muffins

These are great for breakfast meal prep. You can even freeze them and reheat if needed. I love to make them quickly on Sunday nights when I’m meal prepping lunches and put them into individual bags in the fridge. Each day I grab one on my way to work and pop it in the microwave for 1 minute at work and voila! Easy, delicious, healthy breakfast. I always used to have a hard time getting in my vegetables, but I’m been so good about it lately and I’m trying to get better about eating breakfast as well, so might as well put some veggies in it right?


Makes: 6                    Prep time: 15 minutes                    Bake time: 30 minutes


  • 6 eggs
  • 1/3 cup milk
  • ½ cup chopped tomatoes
  • ½ cup cooked spinach
  • 1/3 cup chopped turkey bacon
  • 1/3 cup feta cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper

Step 1: Prep muffin tin by spraying cooking spray. In a bowl, whisk the eggs and milk until combined.

Step 2: Pour ¼ cup of the egg mixture into each prepped tins. Sprinkle tomatoes, spinach, turkey bacon and feta evenly it each tin, then top with the remaining egg mixture.

Step 3: Bake for 30 minutes, then remove and let cool before removing from the pan. Keep in fridge or freezer in airtight bag or container or serve immediately.