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!
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.
MY OTHER VIDEOSIf 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.
They are also gluten free!
Ingredients you’ll need for breakfast egg muffins:
- eggs
- milk
- salt
- Cheddar cheese, shredded
- Parmesan cheese, shredded
- spinach
- bacon
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:
Stir in spinach:
Add cooked bacon into the egg mixture. Bacon should be precooked, drained of all the fat and chopped:
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.
Top with shredded Parmesan cheese:
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.
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.
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.
- 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
- Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
- 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.
Top each muffin cup with shredded Parmesan cheese.
- Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
How do you store them ? Can they be froze ? How long do they last in the fridge.
You can freeze these. Store them refrigerated (in an air-tight container or wrapped in plastic wrap or in a plastic bag). They last 5 days if stored in the fridge.
Hi, mine came out great apart from the fact that it was all puffed up when i took it out the oven (looked stunning), then it fell flat.. what could i have done wrong? Overbeat the eggs?
I think it’s normal for egg muffins to puff up after baking and then they settle back to normal size.
Can you use uncooked spinach?
Yes, I use fresh spinach in mine.
Wouldn’t fresh spinach have too much moisture? I steamed fresh spinach and used that after squeezing out moisture.
I prefer to use cooked and drained spinach.
These are very versatile muffins. Mde a batch and they were awesome.
So glad to hear that! Enjoy! 🙂
Can you leave out “most” of the cheese and still have them come out okay? I have a guest with a dairy sensitivity
In theory, you can leave all of the cheese out, and replace the volume with more spinach, for example. Leaving the cheese out won’t ruin the texture – it will just affect the flavor and the volume of muffins. Maybe, add more bacon too, to add more saltiness throughout each muffin.