Paleo. Breakfast. On-the-go. For some reason individual cupcake liners don't work so well for these little quiches. Grease the tin with olive oil or butter.

Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
5 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Grease 12 muffin cups with olive oil.

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  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain.

  • Saute onion, spinach, and mushrooms in the same skillet until onions are soft, 5 to 10 minutes. Remove from heat and cool slightly.

  • Blend onion mixture in a blender until smooth. Beat onion mixture, eggs, feta cheese, and bacon together in a bowl until batter is well-combined. Pour batter into prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

Nutrition Facts

89 calories; protein 5.2g 10% DV; carbohydrates 1.2g; fat 7.1g 11% DV; cholesterol 101mg 34% DV; sodium 164.3mg 7% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/25/2015
I just made this yesterday for the first time and I was feeling a little lazy so I didnt cook vegetables or anything. I also used what I had on hand. 1/2 yellow pepper, 1/2 red pepper, 1 med onion, thawed spinach squeezed dry and a few sauted muchrooms that I had as left overs. I also added salad cheese (similar to feta). Salt and pepper. I didnt have bacon, but that could only make it better. I used a hand mixer to beat the eggs. The cooking time and heat was perfect for me and they looked pretty and stayed puffed. Since I didn't cook the vegatables the muffins were very moist. Great option for satisfying weekday breakfast. Thanks for the recipe! Read More
(14)

Most helpful critical review

Rating: 3 stars
03/19/2015
Egg Muffins' Haiku: "Four-fifty TOO high. Why put veggies in blender? Taste was just OK." Scrambley-low-carb/paleo/muffin-quiche ... these all have cute names, and they're so versatile and fun to eat. I'll make a dozen, freeze some and have ready-to-go breakfasts. I tried this particular recipe just for a change from my normal egg "guts" of sausage, bell pepper, cheddar, onions and kale and/or spinach. Didn't quite understand the step of blending the spinach/mushroom mixture, but I went ahead and did it anyways. Mine were also done in 28 min. in a 350 deg. oven, NOT the recommended 35 min. in a 450 deg. oven which I can only imagine would've obliterated the eggs into a dry, rubbery cup of yuck. These tasted pretty good, but I missed having a mushroom or veggie to bite into (I guess the chopped bacon made up for that!) I also didn't use the optional feta and instead sprinkled in Parmesan, along w/ S&P, as there were no seasoning/spices called for. Ended up adding a heavy splash of Texas Pete hot sauce. I'd make them again, but w/o the blender step, nor w/ the high temperature. Read More
(15)
19 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
03/19/2015
Egg Muffins' Haiku: "Four-fifty TOO high. Why put veggies in blender? Taste was just OK." Scrambley-low-carb/paleo/muffin-quiche ... these all have cute names, and they're so versatile and fun to eat. I'll make a dozen, freeze some and have ready-to-go breakfasts. I tried this particular recipe just for a change from my normal egg "guts" of sausage, bell pepper, cheddar, onions and kale and/or spinach. Didn't quite understand the step of blending the spinach/mushroom mixture, but I went ahead and did it anyways. Mine were also done in 28 min. in a 350 deg. oven, NOT the recommended 35 min. in a 450 deg. oven which I can only imagine would've obliterated the eggs into a dry, rubbery cup of yuck. These tasted pretty good, but I missed having a mushroom or veggie to bite into (I guess the chopped bacon made up for that!) I also didn't use the optional feta and instead sprinkled in Parmesan, along w/ S&P, as there were no seasoning/spices called for. Ended up adding a heavy splash of Texas Pete hot sauce. I'd make them again, but w/o the blender step, nor w/ the high temperature. Read More
(15)
Rating: 4 stars
02/25/2015
I just made this yesterday for the first time and I was feeling a little lazy so I didnt cook vegetables or anything. I also used what I had on hand. 1/2 yellow pepper, 1/2 red pepper, 1 med onion, thawed spinach squeezed dry and a few sauted muchrooms that I had as left overs. I also added salad cheese (similar to feta). Salt and pepper. I didnt have bacon, but that could only make it better. I used a hand mixer to beat the eggs. The cooking time and heat was perfect for me and they looked pretty and stayed puffed. Since I didn't cook the vegatables the muffins were very moist. Great option for satisfying weekday breakfast. Thanks for the recipe! Read More
(14)
Rating: 4 stars
01/27/2015
These were good. Mine only took 15 minutes to cook through. I didn't use feta but chose grated Parmigiano Reggiano instead. I added a bit of cream to the mixture and this probably explains why mine fell once taken out of the oven. They puffed up wonderfully then plop! But they were still nice to eat. I used 1/4 cup of "batter" for each tin and came up short so I tossed in two more eggs and that made 12 muffins exactly. Next time I will cut down on the onion maybe a 1/4 cup is sufficient. Thank you Chris Denzer for sharing your recipe. Read More
(6)
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Rating: 3 stars
11/10/2016
This is a decent base recipe that you can easily customize to your preferences. Rather than mix all the ingredients together then trying to equally distribute I chose to place my veggies meat and cheese in each cup then I poured in the egg mixture....this also allowed each muffin to be customized so I made half with no meat. Add a little water to your eggs and this will fluff up nicely. Smoked Gouda was a delicious cheese to add a load of flavor! Read More
(4)
Rating: 5 stars
02/14/2017
A wonderful high protein / low carb breakfast option that is better than another egg muffin recipe I tried from this site. I used 3 egg whites and 3 eggs and they turned out well. I added salt and pepper and put more spinach in mine than called for. Warning: You MUST remove these from the muffin pan while still hot or they will stick. I used bacon grease to grease my muffin tin the second batch and it came out better than the first batch with the oil. I will be making these on a regular basis for sure. Thank you! Read More
(1)
Rating: 3 stars
11/11/2015
I thought they were good but no one else in my house did. Read More
(1)
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Rating: 4 stars
02/04/2018
I just finished making these. I did not blend the ingredients together and I used more vegetables than was called for. Spooned a good sized soup spoon of veggies into muffin cup. I took advice from another reviewer and spoon the vegetables into the bottom of the muffin cup. I also used the bacon fat to grease the muffin pans. At 450 degrees F it only took about 13 minutes to bake these without over baking them. They are tasty out of the oven. Hope they will be just as good reheated. Read More
Rating: 5 stars
06/14/2019
Skipped the bacon and added red pepper. Read More
Rating: 3 stars
05/21/2018
Cooking time was overstated. I only baked for 20 minutes and they were almost overdone. Tasted good I will use as a great quick breakfast. Read More