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Pasta Chicken

Breakfast Egg Muffins with Bacon and Spinach

Published: Feb 21, 2015 | 129 Comments

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Breakfast Egg Muffins with Bacon and Spinach: These muffins make a great breakfast, lunch, or a snack to pack up for work, school, or a picnic!  Just use a regular muffin pan for this recipe!

breakfast egg muffins with bacon and spinach and parmesan cheese

I love that these breakfast egg muffins are very easy to make, and all the ingredients in them constitute, basically, a classic breakfast. These muffins have protein (eggs), meat (bacon), vegetables (spinach), and cheese. What not to like? These will keep you full for a long time!

And, if you want meatless egg muffins – I have this delicious recipe for breakfast egg muffins with mushrooms and spinach.

breakfast egg muffins with bacon and spinach and parmesan cheese

If you have a company staying at your house – these egg muffins are a great way to treat your guests to a fast, easy, and very delicious breakfast! Also, you can pack these muffins as a to-go breakfast, lunch, or snack to bring to work or school.

breakfast egg muffins with bacon and spinach and parmesan cheese

They are also gluten free!

breakfast egg muffins with bacon and spinach and parmesan cheese

Ingredients you’ll need for breakfast egg muffins:

  • eggs
  • milk
  • salt
  • Cheddar cheese, shredded
  • Parmesan cheese, shredded
  • spinach
  • bacon

breakfast egg muffins with bacon and spinach and parmesan cheese

How to make breakfast egg muffins (step-by-step photos):

In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix:

mixing eggs and cheddar cheese (process shot)

Stir in spinach:

Adding cooked spinach to eggs and cheddar cheese mixture for egg muffins (step-by-step photos)

Add cooked bacon into the egg mixture. Bacon should be precooked, drained of all the fat and chopped:

adding cooked bacon to spinach, eggs, cheddar cheese for egg muffins (process shot)

Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray. Ladle the egg mixture into greased muffin cups ¾ full.

pour egg muffin mixture into muffin pan (step-by-step photos)

Top with shredded Parmesan cheese:

adding parmesan cheese on top of egg muffins before baking them (process shot)

Oven should be preheated to 350 degrees. Bake the egg muffins for 25 minutes, then let them cool for 30 minutes before removing from the pan.

baking egg muffins in the oven in the muffin pan (step-by-step photos)

Other savory breakfast recipes

  • Another easy breakfast to bake in the oven is Hash Brown, Broccoli, Sausage and Egg Breakfast Casserole.
  • For a Southwestern twist, try this Southwestern Breakfast Casserole with sausage, red bell pepper, black beans, Cheddar and Mozzarella cheeses.
5 from 17 votes
Breakfast egg muffins with bacon and spinach
Print
Breakfast Egg Muffins with Bacon and Spinach
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

These delicious breakfast egg muffins with bacon and spinach are easily made in a regular muffin pan.  Great recipe for when you need to make breakfast for a lot of people or make breakfast in advance.

Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 173 kcal
Author: Julia
Ingredients
  • 6 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • 2 cups cheddar cheese shredded
  • 1 cup spinach cooked and drained (about 8 oz fresh spinach)
  • 6 bacon slices cooked, drained of fat, and chopped
  • 1/2 cup Parmesan cheese shredded, optional
Instructions
  1. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
  2. In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix. Stir spinach, cooked bacon into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
  3. Top each muffin cup with shredded Parmesan cheese.

  4. Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
Nutrition Facts
Breakfast Egg Muffins with Bacon and Spinach
Amount Per Serving
Calories 173 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 112mg37%
Sodium 340mg15%
Potassium 95mg3%
Carbohydrates 1g0%
Protein 10g20%
Vitamin A 585IU12%
Vitamin C 0.7mg1%
Calcium 206mg21%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Bacon, Breakfast, Cheddar cheese, Cheese, Eggs, Gluten Free, Healthy, Muffins, Recipe, Spinach, Vegetables Published: Feb 21, 2015 129 Comments

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Reader Interactions

Comments

  1. Vicki Northcutt

    Dec 19, 2020 at 4:26 pm

    Looks good! Can this recipe be made in a 13 X 9 casserole with a hash brown crust?

    Reply
  2. NCJenn

    Nov 24, 2020 at 6:44 pm

    Made these AGAIN tonight for thanksgiving..What I love is I keep the spinach and eggs the same and the mix up the cheeses and protein..tonight it is chorizo..I know I will love these..I top with a cherry tomato half..They are always a hit for guests..even tho no guests this thanksgiving:(..

    Reply
    • Julia

      Nov 24, 2020 at 9:02 pm

      So happy you have been enjoying this recipe! I love chorizo, and it’s a wonderful addition! Thank you so much for stopping by and sharing such positive feedback! 🙂

      Reply
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