Egg Muffins: the Ultimate Fluffy, Freezer-Friendly Meal Prep Solution

Preheat oven to 350°F (175°C). Generously grease the 12 cups of the muffin tin with cooking spray or butter. This step is vital to prevent sticking.

Prepare all fillings: Ensure the bacon, spinach, and roasted pepper are finely chopped, dry, and pre-cooked. If using raw spinach, lightly wilt it and squeeze out all excess liquid.

Create the Egg Base: In a large mixing bowl, vigorously whisk the 12 large eggs with the milk (or cream), salt, and pepper until the mixture is light, slightly frothy, and uniform in color. (The milk is key for a fluffy, non-rubbery texture.)

Combine Ingredients: Gently fold the prepared bacon, spinach, roasted pepper, and 3/4 cup of the grated cheddar cheese into the egg mixture. Do not over-mix.

Fill the Tins: Carefully pour or ladle the egg mixture into the prepared muffin cups, filling each cup approximately 3/4 full. Do not overfill.

Top and Bake: Sprinkle the remaining 1/4 cup of cheese evenly over the top of the 12 filled cups. Place the tin in the preheated oven and bake for 22–25 minutes.

Check for doneness: The muffins are done when they are fully set, slightly puffed, and lightly golden brown on top. A toothpick inserted into the center should come out clean.

Cool and Release: Allow the muffins to cool in the tin for 5 minutes. Use a small offset spatula or butter knife to gently loosen the edges before popping them out. Serve warm or store once fully cooled.