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.
richard schmidt
im a vegetarian can i just omit the bacon? will they come out alright or must i add something else? i would like to make these for my Quaker meeting Sunday
Julia
You can just omit bacon and maybe add a little bit of extra salt.
Amelia Kennedy
Can you omit the milk from these? Would you have to add another egg if doing so do you think?
Julia
I would not omit milk - the muffins might come out too rubbery if you do.
Amelia Kennedy
If you leave out the milk, would it be necessary to add another egg? I'm cooking these for guests and one person does not have milk of any type.
Julia
Maybe use a milk substitute like almond milk? The reason I use milk in this recipe is to thin out the eggs so that the muffins are more on a fluffy side, and not so rubbery.
Betsy
I see mentioned in comments that you can freeze these. If you freeze them, how do you rehead? Mircrowave? how long? My husband had gastric surgery in May and I am having my procedure soon! we need breakfast options that provide a good source of protein and these sound great for quick grabs before work! I think our 1 year old will enjoy them also!
Georgia
I'm baking these right now for my daughter n my Son n law..for Breakfast " I can't wait to taste em.will let u know how they turn out pics later
Mindy
Do these have to be refrigerated all the time? Just thought for a lunch that sits for a few hours it might not work ?
Jennifer
Haven't tried these yet, nor will/can I because the ad pop-ups on your site are incredibly annoying and make it impossible to scroll down the page. They keep forcing me to close windows or worse, send me to an entirely different site (Lion King tickets) without clicking anything. #fail
Fran Harrod
Could you use egg substitute?
Cindy
What is the nutrition information on these? I want to enter them I my daily food diary online.
I just made my second batch. They are delicious!
Sandra
Thank you for sharing! My husband loves them 🙂
Dee
I have been looking for something for our weekend bible school. We usually have between 10 - 14 people. Should we reheat them in a conventional oven rather than a microwave. Can't wait for a practice run. Dee
Julia
Hi Dee, I would rather reheat them in a conventional oven. Reheating in the microwave works too, though.
madge
The advertising you've sold for your little blog takes forever to load the page. Then when I printed it out, the advertising decorated the recipe instead of the actual food picture. Tacky.
Jay
No need Madge
J.S.
Then don't use the free recipes provided by someone. Go buy yourself a cookbook and stop complaining.
charlotte
can this be made early
Julia
Yes, you can make these muffins and eat them for a whole week ahead - that's what I usually do. Or you can make these on Friday and eat them over the weekend. Just make sure to keep them refrigerated.
Emily
These are great! I made some slight adjustments (couldn't help myself), but mostly stuck with the recipe. (I doubled, used torn wheat bread at the bottom of each cup, added 4 eggs and some extra milk to the liquids, reduced salt by half and used really good local smoked bacon.) These have a LOT of cheese, which is delicious, but I may reduce slightly next time so they are not too rich. I also love the addition of the parmesan on top. I almost didn't add it, but I'm so glad I did! Planning to make ahead again for my daughter's birthday brunch party this weekend! Thanks for sharing!
Julia
Emily, so glad you loved the muffins! Your adjustments sound delicious!
Sylvia
Can you freeze them ??
Julia
Yes, you can freeze them.