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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!
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 large eggs
- ¼ cup milk
- ¼ teaspoon salt
- 2 cups cheddar cheese shredded
- 1 cup spinach cooked and drained (about 8 oz fresh spinach)
- 6 slices bacon cooked, drained of fat, and chopped
- ½ cup shredded Parmesan cheese
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.
I'd like to do this in a casserole dish. Do you have any suggestions on baking time if I double the ingredients? Thanks
These look tasty. How many calories are in them?
Made these this morning but used heavy whipping cream instead of milk, used bacon bits, I'm sure they be even better with the real thing, also added a little Mrs. dash, they are wonderful! Planning to make more more more!
Do you think these would freeze well? I'd love to make a huge batch and freeze!
I freeze mine all the time. I make a very similar version (I also add sautéed mushrooms, onions and peppers and I substitute turkey sausage for the bacon). I roll a couple of them in aluminum foil and put in freezer bags this way I can just grab them from the freezer when I want a couple.
Just started to make these. Bacon is cooking and everything else is mixed together. Had not anticipated needing to cook the spinach. Is it that necessary if using fresh?
I did not cook the spinach - used fresh baby spinach, chopped fine. Preserves some of the nutrition and one less step, not soggy!
That sounds amazing! I love making egg muffins, are they are great for a quick and healthy breakfast.Thank you for sharing this one!
these look delicious! Can they be refrigerated or frozen for a quick breakfast during the week?
Love the idea of this! And I'll bet these really do fill you up. Terrific recipe -- thanks.
I wish I had seen these this weekend - these sound fantastic - cheese and bacon all in one!
They are great for any time!
Yummmm
This is perfect for quick breakfasts on the go! I was just getting tired of my half pb and banana sandwich, so perfect timing! Pinned!
I've wanted to do this for a long time! I love the idea of stocking some away in the freezer for a quick breakfast. One or two with some toast would make a lovely breakfast any morning. I've got to try. Great step by step pics!
Any chance you tried freezing them?
I'm wondering if it is a viable option for my breakfast.
Right now I'm "stuck" with savoury oatmeal or some leftover rice.
I really enjoy it but mixing it up would be nice
I make these on sunday and freeze them 2 to a bag. You can microwave them frozen,1 min 40 secs or pull them the night before...40 secs micro. Put a paper towel under to absorb grease.
Great tips!