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Bacon Spinach Egg Muffins

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

Easy Bacon Spinach Egg Muffins Recipe

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.

ingredients to make egg muffins

How to Make the Best Bacon Spinach Egg Muffins Recipe

  • Ingredients you’ll need to make easy egg muffins recipe: Large eggs, half and half or heavy cream, salt, black pepper, ground mustard, onion powder, garlic powder or granulated garlic, crumbled bacon, shredded cheddar cheese, fresh baby spinach leaves, self rising flour or biscuit mix i.e. Bisquick and diced red bell pepper
  • 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.
  • 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.
  • When dividing among the muffin cups, try to make sure the mix-ins evenly distribute among each muffin. Use a scoop or a measuring cup to divide the egg mixture for even baking.
  • 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. Reheat them on 50% power in the microwave in single servings.
  • 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.
  • You can free bacon spinach egg muffins for up to 1 month. Thaw in the refrigerator then reheat gently in the microwave.
Bacon Spinach Egg Muffins

More Easy Egg Recipes to Make

Eggs are family friendly and the affordability makes them fantastic for keeping your grocery budget on track. Plus, who doesn’t love breakfast for dinner once in a while. Other Southern style recipes using eggs you may like to try:

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Bacon Spinach Egg Muffins
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5 from 1 vote

Bacon Spinach Egg Muffins

Prep Time15 minutes
Cook Time27 minutes
Total Time42 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: bacon-spinach-egg-muffins
Servings: 12 muffins
Calories: 244kcal
Author: Melissa Sperka


  • 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
  • 1/4 tsp granulsted garlic
  • 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


  • 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 using a larg spoon or spatyla until the mix-in 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. Bake for 25-27 minutes or until golden and puffy.
  • Serve immediately.


Serving: 1serving | Calories: 244kcal | Carbohydrates: 4g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 502mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 809IU | Vitamin C: 5mg | Calcium: 177mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I am trying to stay low-carb so I used Carbquick instead of flour. Tasted delicious. I don’t like just the egg muffins without some texture, ie flour, crescent roll, etc, so this recipe is prefect. And the muffins are delicious. I’ll be making these again!

  2. Mine puffed up really big and totally deflated and also burnt around the bottoms. 😭 any recommendations for how to avoid this? Haha. I followed the recipe exactly.

    1. Egg muffins can do precisely what you describe when baking. It doesn’t necessarily mean something is wrong when they deflate. As far as dark bottoms, that could be the pan. If they were overdone on top, that could be overbaking, but it sounds like perhaps it was the pan. Spray liberally with cooking spray or brush the muffin cups with melted butter, if you prefer.

    1. I haven’t tried feta in these, but the cheddar helps bring it all together. A shredded cheese in another flavor would work but, not sure about feta.

  3. Hi Melissa! I’m quarantined now because of Covid 19. Would frozen spinach work? No fresh spinach right now😩

  4. I”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… 🙂

  5. I 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!!

  6. Hi Janet, I always prefer freshly made but, these muffins do reheat well, so, the choice is yours depending on time.

  7. Love this and trying to print but getting 3 pages. How do I print recipe only? I did uncheck the images box.

  8. Great 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.

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