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.

Course Breakfast

Cuisine American

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

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

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 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.