• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Cozy Meals
  • Chicken
  • Pasta
  • Side Dishes
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cozy Meals
    • Chicken
    • Pasta
    • Side Dishes
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Breakfast Egg Muffins with Bacon and Spinach

    Published: Feb 21, 2015 / 135 Comments

    331.2K shares
    • Facebook3.1K
    Recipe Print

    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.
    Breakfast egg muffins with bacon and spinach
    4.83 from 64 votes

    Breakfast Egg Muffins with Bacon and Spinach

    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.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories per serving 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
    • 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 Information
    Breakfast Egg Muffins with Bacon and Spinach
    Amount per Serving
    Calories
    173
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    112
    mg
    37
    %
    Sodium
     
    340
    mg
    15
    %
    Potassium
     
    95
    mg
    3
    %
    Carbohydrates
     
    1
    g
    0
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    585
    IU
    12
    %
    Vitamin C
     
    0.7
    mg
    1
    %
    Calcium
     
    206
    mg
    21
    %
    Iron
     
    0.7
    mg
    4
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Keyword breakfast egg muffins, breakfast muffins
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Quinoa and Butternut Squash Salad with Bacon, Feta, Caramelized Onions
    Black Bean and Beef Enchilada Casserole »
    331.2K shares
    • Facebook3.1K

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Nalo Akooko

      November 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

        November 14, 2020 at 8:07 pm

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

        Reply
    2. Iris

      September 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

      July 26, 2020 at 10:37 am

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

      Reply
    4. Janelle

      July 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

      March 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

      December 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

        February 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

      February 24, 2019 at 8:04 pm

      How would I save these to eat throughout the week?

      Reply
      • Julia

        February 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

          August 05, 2019 at 10:33 am

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

          Reply
          • Julia

            September 28, 2019 at 8:32 pm

            That's what I do!

            Reply
    8. Dali

      January 31, 2019 at 10:05 pm

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

      Reply
      • Julia

        February 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

          June 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

      January 31, 2019 at 4:40 pm

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

      Reply
      • Julia

        January 31, 2019 at 7:48 pm

        It's 1 muffin per serving.

        Reply
    10. L

      January 27, 2019 at 12:24 pm

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

      Reply
      • Julia

        January 31, 2019 at 8:15 pm

        You can definitely use feta cheese!

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I have made and tested all of the recipes presented on this site personally.

    I also personally do all of the writing and the original photography for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Fall Favorites

    • Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
    • Brussels Sprouts with Bacon, Pecans, and Cranberries

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2022 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.