Martha Stewart Breakfast Egg And Cheese Muffins Recipe

This easy Martha Stewart Breakfast Egg And Cheese Muffins recipe is made with whisked eggs, savory bacon, sharp cheddar cheese, fresh spinach, and a splash of milk. The result is a fluffy, cheesy, and protein-packed bite that’s perfect for a healthy start to your day. They are the ultimate solution for busy weekday mornings, great for any season, and this recipe makes a dozen muffins perfect for meal prep.

Martha Stewart Breakfast Egg And Cheese Muffins Ingredients

• 12 large eggs
• 1/2 cup milk (whole, 2%, or unsweetened almond milk)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1 cup fresh spinach, chopped
• Non-stick cooking spray or butter, for greasing

How To Make Martha Stewart Breakfast Egg And Cheese Muffins

1. Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with non-stick spray or butter to prevent the eggs from sticking.
2. Distribute the fillings: Evenly divide the crumbled bacon, shredded cheddar cheese, and chopped fresh spinach among the 12 prepared muffin cups.
3. Whisk the eggs: In a large bowl or a large liquid measuring cup with a spout, crack all 12 eggs. Add the milk, salt, and pepper. Whisk vigorously until the mixture is light, frothy, and uniform in color.
4. Fill the muffin cups: Carefully pour the egg mixture over the fillings in each cup. Fill each one about three-quarters of the way to the top to allow room for them to puff up during baking.
5. Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when they are puffed up and a knife inserted into the center of one comes out clean.
6. Cool and remove: Let the egg muffins cool in the tin for about 5-10 minutes. They will deflate as they cool. To remove, carefully run a thin knife or spatula around the edge of each muffin to loosen it, then lift it out.

Recipe Tips

• Grease the Muffin Tin Liberally: Eggs are notorious for sticking to pans. Be sure to grease your muffin tin very well, getting into every corner. For a guaranteed no-stick option, use silicone muffin liners.
• Don’t Overfill the Cups: Fill each muffin cup only about three-quarters full. The eggs will puff up significantly in the oven from the steam and will overflow if the cups are filled to the brim.
• Squeeze Moisture from Vegetables: If you use vegetables with high water content, like fresh spinach or mushrooms, it’s best to sauté them first and squeeze out any excess liquid. This simple step prevents the egg muffins from becoming watery.
• Let Them Cool Before Removing: Allowing the egg muffins to cool in the pan for a few minutes is key. As they cool, they will shrink slightly and pull away from the sides, making them much easier to remove without tearing.

What To Serve Egg And Cheese Muffins

These egg and cheese muffins are a perfect, self-contained breakfast for a busy morning. For a more complete plated meal, serve two or three muffins with a side of sliced avocado, fresh tomato slices, or a small fruit salad. They are also delicious with a dollop of your favorite salsa, hot sauce, or a bit of sour cream on top.

How To Store Egg And Cheese Muffins Leftovers

• Refrigerate: Let the muffins cool completely before storing. Place them in an airtight container or a zip-top bag in the refrigerator. They will stay fresh for up to 5 days, making them ideal for weekly meal prep.
• Freeze: These muffins freeze beautifully. Arrange the completely cooled muffins on a baking sheet and place them in the freezer until solid. Once frozen, transfer them to a freezer-safe bag. They can be stored for up to 3 months. To reheat, wrap a frozen muffin in a paper towel and microwave for 1-2 minutes.

Martha Stewart Breakfast Egg And Cheese Muffins Nutrition Facts

• Calories: 135 kcal
• Total Fat: 10g
• Saturated Fat: 4.5g
• Cholesterol: 215mg
• Sodium: 350mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 10g

Frequently Asked Questions

• Why did my egg muffins deflate after baking? It is completely normal for egg muffins to puff up tall in the oven and then sink or deflate as they cool. This happens as the steam that caused them to rise escapes. They will still have a wonderful texture and taste delicious!
• Can I use different fillings? Absolutely! This recipe is incredibly versatile. You can swap the bacon for cooked sausage or diced ham. Other great additions include sautéed onions, bell peppers, mushrooms, or different cheeses like feta or Swiss. Just be sure to pre-cook any raw meat or watery vegetables.
• How do I reheat these muffins? From the refrigerator, place one or two muffins on a plate and microwave for 30-45 seconds until warmed through. From the freezer, wrap a muffin in a damp paper towel and microwave for 1-2 minutes, flipping halfway through.
• Can I make these with just egg whites? Yes, for a lower-fat version, you can replace the 12 whole eggs with about 2 ½ cups of liquid egg whites. The texture will be slightly less rich and tender, but they will still be very tasty and high in protein.

Try More Recipes:

• Martha Stewart Breakfast Pastries Recipe
• Martha Stewart Breakfast Bread Recipe
• Martha Stewart Breakfast Burrito Recipe