Breakfast Egg Muffins with Bacon and Spinach

Whip up these delicious Breakfast Egg Muffins with Bacon and Spinach for a protein-packed start to your day! Perfect for busy mornings or a quick snack on the go! These are sure to be a hit with adults and kids alike, as they say bacon makes everything better and who doesn’t love cheese, especially crispy cheese?

Ingredients for Breakfast Egg Muffins with Bacon and Spinach:

• 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 for Breakfast Egg Muffins with Bacon and Spinach:

1. Preheat oven to 350 degrees.
2. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
3. In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix.
4. Stir in spinach and cooked bacon into the egg mixture.
5. Ladle the egg mixture into greased muffin cups ¾ full.
6. Top each muffin cup with shredded Parmesan cheese.
7. Bake for 25 minutes.
8. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.

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Breakfast Egg Muffins with Bacon and Spinach

Whip up these delicious Breakfast Egg Muffins with Bacon and Spinach for a protein-packed start to your day! Perfect for busy mornings or a quick snack on the go! These are sure to be a hit with adults and kids alike, as they say bacon makes everything better and who doesn't love cheese, especially crispy cheese?

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 12 Muffins

Equipment

• Muffin Pan Non-Stick (I like Nordic Ware, it doesn't warp/twist)
• Measuring cups and spoons
• Mixing Bowls w/lids
• Whisk
• Grater/Micro plane Set
• Sieve/Strainer

Ingredients

  

1x2x3x

• 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

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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 in spinach and 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.

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