Bacon Spinach Egg Muffins

These simple Bacon Spinach Egg Muffins are a delicious and convenient way to start your day. Easy to make and perfectly portioned into individual servings, the ingredients can be customized to suit your taste. Try them with cooked sausage, diced ham, or go meatless with mushrooms if you prefer.

Ingredients to Make Bacon Spinach Egg Muffins Recipe

The incredible egg truly never gets old. Its versatility amazes me—and for our family, eggs make a satisfying meal any time of day. Whoever coined the phrase “Real men don’t eat quiche” clearly never met my boys, they love quiche, egg muffins, breakfast casseroles, and hearty brunch bakes. I make these individual egg muffins often, and for good reason: they’re incredibly easy to prepare and endlessly customizable with your favorite mix-ins. Eggs are not only family-friendly, but also budget-friendly, making them a smart choice for keeping grocery costs in check. And really, who doesn’t love breakfast for dinner every now and then? Checkout this quick list of ingredients you’ll need to make breakfast muffins with bacon and spinach: (Scroll down for full printable recipe card.)

• Whole Eggs – Large eggs form the base of the breakfast muffins.
• Liquid – Half and half or heavy cream to thin the eggs.
• Bacon – Cooked crispy bacon for a smoky flavor.
• Spinach – Fresh spinach expands the flavor profile.
• Onion – Finely chopped green onions for a hint of onion flavor.
• Peppers – Red bell pepper adds texture and a hint of sweetness.
• Cheese – Shredded sharp cheddar cheese.
• Seasonings – Salt, black pepper, ground mustard, onion powder, garlic powder or granulated garlic.
• Flour – Self rising flour or biscuit mix like Bisquick, gives structure to the egg muffins.

How to Make the Best Bacon Spinach Egg Muffins Recipe

• Heat Oven and Prepare Pan – Preheat the oven and spray the wells of a standard cupcake pan with nonstick cooking spray.
• Whisk the Eggs and Seasonings – In a medium mixing bowl, whisk together the eggs, cream, salt, mustard powder, granulated garlic, onion powder and black pepper .
• Add Shredded Cheese and Mix-Ins – To the bowl add crumbled bacon, cheddar cheese, spinach, flour or biscuit mix, red bell pepper and green onions. Stir until evenly distributed.
• Transfer to Prepared Muffin Tin – Divide the mixture evenly between the muffin cups using a measuring cup or ice cream scoop.
• Cheese – Sprinkle the tops of the breakfast muffins with the reserved shredded cheese.
• Oven – Bake bacon egg muffins per the cook time in the recipe until golden brown and puffy.

Kitchen Equipment to Make Breakfast Muffins with Spinach and Bacon

• One 12-cup muffin tin or cupcake pan.
• Measuring cups and spoons.
• Large bowl and whisk for making the egg mixture.
• Rubber Spatula. After whisking together the eggs until fully incorporated with the seasonings, stir in the remaining ingredients by hand using a large spoon or spatula. If not, the ingredients may get trapped in the whisk.
• Skillet for frying the bacon.
• Cheese grater for shredding the cheese fresh for the best flavor.

Recipe Variations, Tips and Substitutions

• Eggs – You can adapt these egg muffins using egg whites like Egg Beaters or a similar brand.
• Protein – You can use diced ham, cooked and crumbled sausage or chorizo in these muffins in place of bacon.
• Flour – The self rising flour or biscuit mix helps stabilize the filling and gives them a hearty texture. You can omit if you want to keep these gluten free. When doing so, the baking time will need adjusting, it may take a little longer for the egg muffins to set.
• Cheese – You can use colby jack cheese, gruyere cheese, swiss cheese or spicy pepper jack cheese or feta cheese.
• Fresh Herbs – You can add fresh parsley, fresh thyme or chives to the egg mixture.
• Keep the Egg Muffins Uniform – When dividing the egg mixture among the muffin cups, try to make sure the mix-ins are evenly distributed. Use a scoop or a measuring cup to divide the egg mixture for even baking.
• Low Carb – You can keep these keto friendly by omitting the flour. See how to make low carb Breakfast Egg Muffins here.
• Vegetables – In place of baby spinach, you could use steamed finely chopped broccoli florets, cherry tomatoes, mushroom, green bell pepper, jalapeno peppers or kale.

Storage and Leftovers

• Leftovers – You can store baked breakfast egg muffins then cool and place into an airtight container and into the refrigerator for up to 5 days. Lay a piece of paper towel in the bottom of the container to absorb any condensation that may form.
• Reheating – These egg muffins reheat well too, so they’re handy and waiting for your hungry eaters when they’re ready to eat. Reheat them on 50% power in the microwave in single servings.
• Freezer – If you’d like to bake a batch for meal prep and future meals you can freeze bacon spinach egg muffins for up to 1 month. Thaw in the fridge then reheat gently in the microwave.

More Easy Egg Recipes to Make

• Twice Baked Potatoes with Spinach Bacon and Eggs can be assembled in advance then baked when you’re ready to eat.
• Whip up a batch of Easy Egg Salad for snacking and casual meals.
• Sausage and Egg Breakfast Turnovers for breakfast on the go.
• Baked French Eggs are a viral Pinterest recipe.
• Skip the mayo in this Avocado Egg Salad for serving on a bed of spinach or stuffed into a delicious slicer roll.
• Made for mornings Canadian Bacon Egg Cups are another busy day option the family will love.
• If you’re a fan of all things egg, checkout this tutorial for Perfect Hard Boiled Eggs from Spend with Pennies.

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Helpful Kitchen Items:

• Muffin and Cupcake Pan
• Mixing Bowls
• Hand Mixer
• Measuring Set