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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.
Very good, I recommended it to several teaching friends.
Steward, Thank you for this super positive comment, for recommending my recipes to your friends, and 5 stars! 🙂
Hello Julia! First I want to say we are a fan of your muffin recipe. I’ve been making them since 2020.
I was just wondering how many of them is one serving? I did not see anywhere on your page.
Thank you,
Lora
Lora, I am so flattered by your comment - I am so happy you've been making this recipe for years. The number of servings in this recipe is 12, or 1 muffin per serving. So, the calorie count is provided for 1 muffin. The number of servings is provided in the recipe card right next to the calorie count.
Hi! These look great! Can they be frozen/refrigerated? If so, how long will they keep? Thanks!
We love these for breakfast on our low carb diet. I store some in fridge and some in freezer. Don't last long enough, but I double the recipe and they last over a week. Pack 2 in a baggie. 3o seconds in microwave and good to go.
Hello Elizabeth 🙂 How long can you keep them safely in the refrigerator?
Thank you!
Marie, I would keep these refrigerated for 5 days, and freeze them if you want to keep them longer.
Looks good! Can this recipe be made in a 13 X 9 casserole with a hash brown crust?
Made these AGAIN tonight for thanksgiving..What I love is I keep the spinach and eggs the same and the mix up the cheeses and protein..tonight it is chorizo..I know I will love these..I top with a cherry tomato half..They are always a hit for guests..even tho no guests this thanksgiving:(..
So happy you have been enjoying this recipe! I love chorizo, and it's a wonderful addition! Thank you so much for stopping by and sharing such positive feedback! 🙂
Tried this recipe, i didn't follow measurements a 100% but they still turned out great. Will be making them soon again.
So happy to hear that! Thank you for stopping by and sharing your comment!
Mine stuck to the pan, any suggestions to prevent that? I sprayed each muffin cup with oil but that did not help. Anyone try cupcake liners?
Looks amazing! Is this the calorie count including both cheese options listed?
So delicious! I have made these egg muffins several times since discovering this recipe at the beginning of quarantine. They are amazing right out of the oven and the next day reheated. Thanks for the great recipe!
Hi Julia,
I have made these many times and they are so delicious! I will be hosting a brunch this weekend and am planning to double the recipe.
Have you ever baked two tins of these egg muffins in the oven at the same time, and if so, would use adjust the baking time at all?
Thanks for sharing this great recipe!
I have a large party coming up. Heating is not an option. Do they have to be heated?
You can pre-make these muffins, keep them refrigerated (covered air-tight) and serve at room temperature.
How would I save these to eat throughout the week?
Freeze them in freezer bags and take each one as needed. Or, if you plan to use them all within 5 days, refrigerate in an airtight container or in freezer bags.
When reheated or defrosting, how do you do that? Just pop them in the microwave?
That's what I do!
I made mini (bite size) muffins and they were just perfect snack for Super Bowl party!
So happy this recipe worked for mini muffins! Great idea to make these as mini muffins for a snack!
Hi,
How long did you bake them (mini size)
Thanks!
Janet
Bake mini muffins for about 10 - 15 minutes. Use a toothpick to check for doneness, and adjust baking times if needed (all ovens are different).
how many muffins is a serving trying to figure out calories per meal. thanks
It's 1 muffin per serving.
Can I use feta cheese or will that not bake well?
You can definitely use feta cheese!