A couple months back I made some egg nests which were really popular. People seemed to like having muffin sized breakfast bites or the idea of breakfast on the go. But for those watching their calories, hash browns aren’t too forgiving and some folks just don’t like runny eggs. So today I’ll be making a scrambled egg variation of this sans hash browns and with a little spinach and smoked paprika.
Think of these muffins as a healthy variation of my nests.
I only had large eggs, which is typically how I buy my eggs so the measurements I’ve jotted down are for those. If you’re using regular size eggs, add an egg or two. I loved using fresh spinach leaves but make sure to chop them up so they distribute evenly.
It’s all pretty simple. Think of a reinvented way of enjoying an omelet. All the stuff you like in your omelet in a muffin form instead. My fillings are a general guideline so feel free to add whatever you like. Bell peppers, onions, ham, mushrooms…whatever you’re stomach desires.
And there’s cheese! If you want more cheese, top the eggs with some shredded Parmesan for a crunchy cheesy top. There was much confusion with the egg nests about what kind of muffin pan I used. I actually didn’t know mini and jumbo muffin pans existed until people asked! So for the record, I only have regular muffin pans. You could make them jumbo but you’ll have to adjust the measurements of the eggs, bacon, spinach and cheese accordingly. Shouldn’t be too hard though. This recipe is very forgiving!
Bake it for 20-23 minutes depending on your oven or until a knife comes out clean in the middle. And don’t forget to grease those muffin pans! You’ll find a little surpise waiting for you when you take it out of the oven. They will puff up and rise, almost majestically. And then they will shrink back to a normal size once they cool down. Sadness! I was pretty excited at the puffed up version.
They should come out of the muffin pans super easy. Serve it as is or with your favorite toppings: cream cheese, sour cream, hot sauce is a couple of things I can think off the top of my head. That’s about it!
- 12 large eggs, beaten
- 1 cup cheddar cheese, shredded
- 2 cups fresh spinach leaves, chopped
- 6 slices bacon, cooked and chopped / ½ cup bacon bits
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Mix together all the ingredients and whisk until smooth
- Grease a regular size muffin tin and fill each cup about ⅔ of the way full
- Bake at 350 degrees F for 20-23 minutes or until a knife inserted in the middle of a muffin comes out clean
- Cool for 5 minutes before prying muffins loose
- Dish and serve hot