These simple Bacon Spinach Egg Muffins are a tasty way to kick start your day. They’re easy to make and come ready-made in individual servings. They can be personalized to suit your taste using cooked sausage, diced ham, or mushrooms for a meatless version if that’s your pleasure.
Bacon Spinach Egg Muffins
The incredible egg just never gets old. It’s amazing how versatile they are and for me, they make a meal any time of the day. Whoever started the saying “Real men don’t eat quiche” never met my boys, they love quiche, egg muffins breakfast casseroles and brunch bakes. I make these individual egg muffins often for many reasons not the least of which, they’re super simple to make and the mix-ins can easily be personalized o your personal taste.
Tips and Tricks
After whisking together the eggs and seasonings, stir in the remaining ingredients by hand. When dividing among the muffin cups, try to make sure the mix-ins evenly distribute among each muffin. Sprinkle the remaining shredded cheese on top then bake until puffed and golden. These egg muffins reheat well too, so they’re handy and waiting for your hungry eaters when they’re ready to eat. If you’re a fan of all things egg, checkout this tutorial for Perfect Hard Boiled Eggs and delicious Bacon & Egg Breakfast Muffins.
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Helpful Kitchen Items:
Bacon Spinach Egg Muffins
Ingredients
- 10 large eggs
- 1/2 cup heavy cream or half & half
- 1 tsp plain or seasoned salt
- 1 tsp mustard powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 lb bacon cooked and crumbled
- 2 cup shredded sharp cheddar cheese divided
- 1 cup loosely packed fresh spinach thinly sliced
- 1/3 cup self-rising flour or biscuit mix [i.e. Bisquick]
- 2 green onion thinly sliced
- 1/4 cup diced pimento or red bell pepper
Instructions
- Preheat the oven to 350°F. Spritz a 12 cup muffin tin with cooking spray and set aside.
- In a medium mixing bowl, whisk together the eggs, cream and seasonings.
- Add the remaining ingredients reserving 1/2 cup shredded cheese for the tops. Mix until the ingredients are evenly distributed.
- Divide between the muffin cups. Depending on how you divide the mixture, you may be able to yield more.
- Sprinkle the tops with the remaining shredded cheese and bake for 25-27 minutes until golden and puffy.
- Serve immediately.
Linda says
August 13, 2014 at 1:30 amGreat recipe Melissa. I need to get me some biscuit mix and I’ll be taking these to work (I need all the energy I can get). I bet they micriwave well too.
Melissa says
August 13, 2014 at 1:37 amHi Linda, they sure do. You could fudge with All-purpose flour but add baking powder and salt to adapt. [around 1/4 tsp each] Thank you!
Anonymous says
October 5, 2014 at 2:07 pmLove this and trying to print but getting 3 pages. How do I print recipe only? I did uncheck the images box.
Melissa says
October 5, 2014 at 3:14 pmIf you chose the remove images feature, it should have been reduced to one page.
Melissa Sperka says
April 17, 2015 at 8:55 amHi Janet, I always prefer freshly made but, these muffins do reheat well, so, the choice is yours depending on time.
Roxy says
March 19, 2017 at 12:37 amGreat recipe, cam you use milk?
Melissa says
March 19, 2017 at 9:02 amYes, it will change the texture and flavor but, you can.
Holly says
January 10, 2018 at 5:01 pmI was looking for a recipe where I could put a “disc” of whole wheat bread at the bottom of the muffin tin. Your recipe looks so yummy!! I’ll have to figure out how to tweak your recipe so there is enough filling since some will soak into the bread. Thanks for sharing!!
Melissa says
January 11, 2018 at 9:07 amThese would work, sure.
Holly says
January 11, 2018 at 1:54 pmI”m wondering if cutting the self-rising flour to 1/4 cup and maybe adding an extra egg and a little more cream would work. Hmmm… 🙂