Thank-You to the Iowa Egg Council for sponsoring this post.  All opinions are entirely my own.

Elevate your muffin tin eggs by adding Everything Bagel Seasoning!  These Egg Muffins are made in just a few minutes and can be stored ahead in the fridge or freezer and warmed up for a quick breakfast.   Everything but the Bagel Egg Muffins are very filling and are a great protein-filled recipe to help you start your day!  With the addition of chewy bagel pieces and sweet tomatoes, these were tasty little morsels. I have included Instant Pot instructions for you if you prefer to cook your eggs that way.  

Eggs are a breakfast favorite in our house and are a great way to start the day.   These egg muffins are family-friendly and will make your morning a little less stressful.  These muffins also make an easy dinner, lunch, or an afterschool snack.   Everything But the Bagel seasoning has been a favorite in our house for a few years, and adding it to these easy muffin tin eggs really elevated them to the next level.

These tasty egg muffins cook in the oven in just fifteen minutes.  I have added Instant Pot instructions for you as well.  You can also make them ahead and reheat them when you want to eat them.

How To Store and Reheat Egg Muffins

• Before storing in the refrigerator or freezer, let the eggs cool completely.
• You can store these in an airtight container for up to five days in the refrigerator.
• You can store these in a freezer bag in the freezer for up to three months.
• To reheat these, cook them in the microwave for 20 seconds if they were stored in the refrigerator or for 90 seconds if they were in your freezer.

Cooking Tip- Don’t use the traditional paper muffin liners when making this recipe.  Either use silicone muffin tins or spray the muffin tin with cooking spray so the muffins won’t stick.

Eggs are my most frequented item on my weekly grocery order.  I like serving my kids eggs for breakfast because they stay with them longer.  Eggs are one of nature’s most perfect proteins.  An egg is naturally nutrient-rich – basically, a multivitamin in a shell! An excellent or good source of eight essential nutrients, eggs are a nourishing and satisfying part of a healthy diet.

Did you know that if you had eggs for breakfast this morning, it was likely that it was produced in Iowa?  Iowa is the No. 1 egg-producing state in the country, producing 15 billion eggs per year. Almost 1 out of five eggs are produced in the U.S. come from Iowa egg farms!

In my opinion, eggs are the most inexpensive nutrient-dense foods you can buy!

The Iowa Egg Council has loads of recipe ideas on its website!  You can also find recipe ideas if you follow them on social media.  You can find them on Pinterest, Facebook, Twitter, Instagram, and Youtube.

Did you know that May is National Egg Month?  I challenge you to replace one nighttime meal with eggs.  I often see eggs in the store under a dollar per dozen eggs,  and sometimes for as low as 50 cents a carton.   Eggs make a cheap, easy, and fast way to feed your family!

This Recipe is Easy!  All you need to do is:

1. Preheat oven to 350 degrees
2. Whisk together cream cheese and eggs
3. Add tomatoes, spinach, and Everything but the Bagel Seasoning.
4. Spray a muffin tin with cooking spray
5. Tear up a bagel, and fill each muffin tin about 1/2 way with bagel pieces.
6. Add about 1/3 cup of the egg mixture to each muffin tin.
7. Bake at 350 for 15-20 minutes.
8. Remove and Serve.

Instant Pot Instructions:

1. Whisk together cream cheese and eggs
2. Add tomatoes, spinach, and Everything but the Bagel Seasoning.
3. Spray 2 inch wide ramekins or silicone muffin liners with cooking spray.
4. Tear up a bagel, fill each ramekin or silicone muffin liner 1/2 way with bagel pieces.
5. Add about 1/3 cup of the egg mixture into each muffin tin.
6. Pour 1 cup of water into the inner pot of your Instant Pot.
7. Place the trivet into the inner pot of the Instant Pot.
8. Cover the muffins with tin foil.
9. Place each muffin onto the trivet.
10. Secure Instant Pot Lid. Place the pressure release valve to sealing.
11. Cook on high pressure for 5 minutes.
12. Let the pressure naturally release for 5 minutes before letting out the steam.
13. Carefully remove from the Instant Pot.
14. Serve.

Print

Everything But the Bagel Egg Muffins

Ingredients

• 1/3 cup whipped cream cheese you can sub sour cream
• 10 eggs
• 1/2 cup grape tomatoes
• 1/2 cup fresh spinach
• 2 tablespoons Everything but the Bagel Seasoning
• 1 bagel
• cooking spray

Instructions

1. Preheat oven to 350 degrees

2. In a bowl whisk cream cheese and eggs.

3. Add tomatoes, spinach, and Everything but the Bagel Seasoning.

4. Spray muffin tin with cooking spray.

5. Tear up the bagel into pieces and fill each muffin tin about 1/2 way with bagel pieces.

6. Add 1/3 cup of egg mixture into each muffin tin

7. Bake for 15-20 minutes.

8. Remove from oven. Add additional seasoning if you like, and serve.

This Chewy Everything but the Bagel Egg muffin recipe was a big hit with my family! I can’t wait to hear how you like them!  Please tag me on social media to let me know you made them!

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