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Pasta Chicken

Breakfast Egg Muffins with Bacon and Spinach

Published: Feb 21, 2015 | 130 Comments

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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!

breakfast egg muffins with bacon and spinach and parmesan cheese

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.

breakfast egg muffins with bacon and spinach and parmesan cheese

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.

breakfast egg muffins with bacon and spinach and parmesan cheese

They are also gluten free!

breakfast egg muffins with bacon and spinach and parmesan cheese

Ingredients you’ll need for breakfast egg muffins:

  • eggs
  • milk
  • salt
  • Cheddar cheese, shredded
  • Parmesan cheese, shredded
  • spinach
  • bacon

breakfast egg muffins with bacon and spinach and parmesan cheese

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:

mixing eggs and cheddar cheese (process shot)

Stir in spinach:

Adding cooked spinach to eggs and cheddar cheese mixture for egg muffins (step-by-step photos)

Add cooked bacon into the egg mixture. Bacon should be precooked, drained of all the fat and chopped:

adding cooked bacon to spinach, eggs, cheddar cheese for egg muffins (process shot)

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.

pour egg muffin mixture into muffin pan (step-by-step photos)

Top with shredded Parmesan cheese:

adding parmesan cheese on top of egg muffins before baking them (process shot)

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.

baking egg muffins in the oven in the muffin pan (step-by-step photos)

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.
5 from 18 votes
Breakfast egg muffins with bacon and spinach
Print
Breakfast Egg Muffins with Bacon and Spinach
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

These delicious breakfast egg muffins with bacon and spinach are easily made in a regular muffin pan.  Great recipe for when you need to make breakfast for a lot of people or make breakfast in advance.

Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 173 kcal
Author: Julia
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
  • 1/2 cup Parmesan cheese shredded, optional
Instructions
  1. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
  2. 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.
  3. Top each muffin cup with shredded Parmesan cheese.

  4. Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
Nutrition Facts
Breakfast Egg Muffins with Bacon and Spinach
Amount Per Serving
Calories 173 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 112mg37%
Sodium 340mg15%
Potassium 95mg3%
Carbohydrates 1g0%
Protein 10g20%
Vitamin A 585IU12%
Vitamin C 0.7mg1%
Calcium 206mg21%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Bacon, Breakfast, Cheddar cheese, Cheese, Eggs, Gluten Free, Healthy, Muffins, Recipe, Spinach, Vegetables Published: Feb 21, 2015 130 Comments

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Reader Interactions

Comments

  1. Nalo Akooko

    Nov 05, 2020 at 3:07 pm

    Tried this recipe, i didn’t follow measurements a 100% but they still turned out great. Will be making them soon again.

    Reply
    • Julia

      Nov 14, 2020 at 8:07 pm

      So happy to hear that! Thank you for stopping by and sharing your comment!

      Reply
  2. Iris

    Sep 13, 2020 at 4:36 pm

    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?

    Reply
  3. April

    Jul 26, 2020 at 10:37 am

    Looks amazing! Is this the calorie count including both cheese options listed?

    Reply
  4. Janelle

    Jul 04, 2020 at 10:35 am

    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!

    Reply
  5. Melanie

    Mar 12, 2020 at 5:42 am

    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!

    Reply
  6. Melissa

    Dec 31, 2019 at 8:37 am

    I have a large party coming up. Heating is not an option. Do they have to be heated?

    Reply
    • Julia

      Feb 20, 2020 at 4:26 pm

      You can pre-make these muffins, keep them refrigerated (covered air-tight) and serve at room temperature.

      Reply
  7. Jessica

    Feb 24, 2019 at 8:04 pm

    How would I save these to eat throughout the week?

    Reply
    • Julia

      Feb 26, 2019 at 1:01 am

      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.

      Reply
      • Aubrey

        Aug 05, 2019 at 10:33 am

        When reheated or defrosting, how do you do that? Just pop them in the microwave?

        Reply
        • Julia

          Sep 28, 2019 at 8:32 pm

          That’s what I do!

          Reply
  8. Dali

    Jan 31, 2019 at 10:05 pm

    I made mini (bite size) muffins and they were just perfect snack for Super Bowl party!

    Reply
    • Julia

      Feb 10, 2019 at 10:42 pm

      So happy this recipe worked for mini muffins! Great idea to make these as mini muffins for a snack!

      Reply
    • Janet N

      May 12, 2019 at 12:46 pm

      Hi,

      How long did you bake them (mini size)

      Thanks!
      Janet

      Reply
      • Julia

        Jun 03, 2019 at 2:32 pm

        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).

        Reply
  9. kamani

    Jan 31, 2019 at 4:40 pm

    how many muffins is a serving trying to figure out calories per meal. thanks

    Reply
    • Julia

      Jan 31, 2019 at 7:48 pm

      It’s 1 muffin per serving.

      Reply
  10. L

    Jan 27, 2019 at 12:24 pm

    Can I use feta cheese or will that not bake well?

    Reply
    • Julia

      Jan 31, 2019 at 8:15 pm

      You can definitely use feta cheese!

      Reply
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