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Breakfast egg muffins with bacon and spinach

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
Keyword breakfast egg muffins, breakfast muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 173kcal
Author Julia


  • 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


  • 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.


Calories: 173kcal | Carbohydrates: 1g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 112mg | Sodium: 340mg | Potassium: 95mg | Vitamin A: 585IU | Vitamin C: 0.7mg | Calcium: 206mg | Iron: 0.7mg