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.
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.
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.
Breakfast Egg Muffins with Bacon and Spinach
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 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.
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.
Stephanie, I would reheat the muffin in the microwave oven for 1 minute. I am sorry for the late response. Happy New Year! ❤️
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 ☺️
Pam, I hope the muffins came out well! 🙂
JO
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.
Monty, yes, you can definitely freeze these muffins!
Hi just wondering is one portion (173cal) for 1 muffin or 2? Thank you
Jess, the calorie count is for 1 muffin. 🙂