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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.
These are really good and so interchangeable.
Thank you, Marcia! Yes, they are pretty versatile!
wow made these this afternoon, shared one with dd, taste test. So looking forward to having one to myself for breakfast tomorrow
So glad you like these!
Just made these for the first time. Had 2 for breakfast and have packaged the others for my breakfast this week. Very filling and VERY delicious. So good!
Thank you, Joy, for stopping by and leaving a comment! Glad to hear you're enjoying these muffins!
Make those and freeze them! Served them to my company this morning, she called for recipe after! Excellent recipe!
Thank you! Yes, I've frozen these too - they freeze well and reheat well!
Can I make these in a mini muffin tin?
Yes,I've done it. Works perfectly. They cook through sooner.
Good to know! Thank you, Donna! 🙂
THINKINg of making in mini muffin pan. How long should I bake them? Do you think they would turn out ok?
Hello Julia,
I've made these 3 times, and my husband loves them.
I did tweak the recipe a bit. I used the large muffin
pan instead of the standard size- my husband suggested
it. I double the recipe and increase the cooking time.
I also prepare my bacon by cooking it on a rack in a rimmed cookie sheet in the oven and mixing the other ingredients
while it cooks then then adding it.
I used real bacon bits ( in a hurry)! They were awesome! No mess cooking bacon!
Julia I love all your recipes and I follow you on pintrest. The one thing I do wish that you would add is the nutritional info to your recipe. Just a thought.
Thank you for the recipe! I will definitely try them tonight, just wondering how long will it last if I don't plan to eat them until 2 days later?
should I put them in the fridge until I eat? Thanks
What is the best way to heat the muffins up without overcooking them?
Reheat them briefly in microwave. Or, just bring them to room temperature and eat them when they are room temperature.
Just made these and they are delicious and filling. I put the recipe into MyFitnessPal and they're only 140 calories each.
Rose, thank you! I am glad you liked the muffins!
Any idea on the approximate nutritional information? I'm trying to monitor what I'm eating & I love these! I reduced the amount of cheese & bacon, increased egg whites & spinach, but I have no idea how to determine approximate caloric value. Thanks!
I am glad you've been enjoying this muffins - they are pretty low in carbs. I don't have the nutritional info capability on my site yet, but you can use this online tool for now: https://www.verywell.com/recipe-nutrition-analyzer-4129594
How in the world do you get 12 muffins out of this?? It says 3/4 cup in each one....I did about half that and was able to stretch it to 9 muffins. Seems like you would need to almost double the eggs to get 12 muffins.
I am thinking maybe the eggs you used were smaller size compared to the ones I used.
It actually says fill the muffin cup 3/4 of the way, not with 3/4c of mixture.
Thank you - these were delicious. We didn't have any spinach in the house, so I made some with bacon and asparagus, and some with bacon, sun-dried tomatoes and chopped rocket. The Parmesan on top is a great touch - really lovely extra savoury hit. Thank you very much!
Thank you, Hilary! So glad you liked the recipe! Your substitutions sound so delicious!
I am not a fan of eggs. When I do eat eggs they are normally hard boiled. So when I made this for my Husband, I decided to give this a try and I REALLY liked it. I love the fact that I can make these ahead and freeze them.
I made these and they were very good! I used fresh spinach (honestly I didn't read the recipe closely!) But they still turned out yummy! A great on the go breakfast for my husband. Thank you!
Carey
Thank you, Carey! Happy to hear you enjoyed the recipe! 🙂