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    Breakfast Egg Muffins with Bacon and Spinach

    By Julia | Updated: Nov 08, 2023 | Published: Feb 21, 2015 | 152 Comments

    332.6K shares
    • Facebook3.6K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    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.
    Breakfast egg muffins with bacon and spinach
    4.76 from 95 votes

    Breakfast Egg Muffins with Bacon and Spinach

    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.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories per serving 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
    • ½ cup Parmesan cheese shredded, optional

    Instructions 

    • 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.

    Nutrition

    Nutrition Information
    Breakfast Egg Muffins with Bacon and Spinach
    Amount per Serving
    Calories
    173
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    112
    mg
    37
    %
    Sodium
     
    340
    mg
    15
    %
    Potassium
     
    95
    mg
    3
    %
    Carbohydrates
     
    1
    g
    0
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    585
    IU
    12
    %
    Vitamin C
     
    0.7
    mg
    1
    %
    Calcium
     
    206
    mg
    21
    %
    Iron
     
    0.7
    mg
    4
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword breakfast egg muffins, breakfast muffins
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Patty casale

      April 16, 2025 at 1:30 pm

      Can these breakfast egg muffins be frozen?

      Reply
      • Julia

        May 08, 2025 at 7:01 pm

        Yes, they freeze beautifully! 🙂

        Reply
    2. Henrik

      March 25, 2025 at 3:59 pm

      Done it 😉 and we like it. Variation+; with Turkey meat instead of Bacon.

      Reply
      • Julia

        March 31, 2025 at 1:54 pm

        Glad you enjoyed the recipe, Henrik! 🙂

        Reply
    3. Veronica Williams

      May 11, 2024 at 2:24 pm

      The final product looks delicious -
      Is it possible to make these muffins without the milk, or in the alternative, are you able to recommend a dairy free substitute?

      Reply
      • Julia

        May 13, 2024 at 11:00 am

        Hi Veronica! This will work with any kind of dairy-free milk: oat, almond, cashew, or "lite" unsweetened coconut milk.

        Reply
    4. Stephanie Goldscher

      December 24, 2023 at 1:11 am

      Hi Julia, Love your recipes (the Christmas salad and dressing was a huge hit!) and I’m excited to try the egg muffins. My question is this: what’s the best way to reheat them if I make them the day before I serve them? Thank you and I’ll look forward to your response.

      Reply
      • Julia

        December 28, 2023 at 1:59 pm

        Stephanie, I would reheat the muffin in the microwave oven for 1 minute. I am sorry for the late response. Happy New Year! ❤️

        Reply
    5. Pam

      October 17, 2023 at 3:29 pm

      I just made this. Waiting for it to come out the oven! Wish me luck. My daughter always made these for me and hasn't in a while so I hope these are just as good ☺️

      Reply
      • Julia

        October 20, 2023 at 7:29 pm

        Pam, I hope the muffins came out well! 🙂

        Reply
    6. Leonie

      September 16, 2023 at 11:11 am

      JO

      Reply
    7. Monty

      February 19, 2023 at 9:16 am

      I'd like to know the answer to that too. I'm thinking that it would certainly be ok to freeze them in a quart size baggy or something similar.

      Reply
      • Julia

        March 18, 2023 at 9:35 pm

        Monty, yes, you can definitely freeze these muffins!

        Reply
      • Jess

        March 10, 2024 at 11:10 am

        Hi just wondering is one portion (173cal) for 1 muffin or 2? Thank you

        Reply
        • Julia

          March 12, 2024 at 5:59 pm

          Jess, the calorie count is for 1 muffin. 🙂

          Reply
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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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