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
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.
Can you use bacon bits/pieces instead of cooking the bacon outright?
Yes, you can. But I like to use bigger chunks of bacon, so I use cooked bacon and then chop it up.
If I make ahead for weekday breakfast, how long will they stay good in the fridge?
These will stay good in the fridge for about 5 days.
Can i refridgerate and heat in microwave? Also are the calories for 1 muffin or 2??
Yes, you can refrigerate the muffins and reheat them in microwave. The calories are for 1 muffin.
Just what I was looking for! I have a huge 'Pillow' of fresh Spinach, two dozen Organic eggs, and some 'Wright' thick bacon! I will add chopped red bell pepper, a dash of turmeric, black pepper, and top with Mozzarella, that is what I have on hand.
Next batch I will add Quinoa, sunflower seeds, etc.
Plan to top another batch with frags of Organic flax-seed corn chips. Optional: Paprika, garlic, Shallots, mushrooms, etc. Like a mini omelet but portable! Sounds so yummy! A new way to make a nutritious breakfast!
Thank You!
Wow, you have quite a plan for these breakfast egg muffins! I love all your ideas! Adding turmeric and chopped red bell pepper sounds so good! If you like quinoa, take a look at this recipe that uses quinoa, it makes a delicious breakfast: https://juliasalbum.com/quinoa-spaghetti-squash-and-bacon-fritters/
If I make ahead and freeze these, could you please tell me how to defrost and re-heat?
I've made them before - delicious) - but have served them right away. Thank you!
You can reheat these right in the oven - probably 15-20 minutes in the preheated oven at 350 F, not more.
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! 🙂