Bacon Spinach Egg Muffins

Course Breakfast, Main Course

Cuisine American, Southern

Keyword bacon-spinach-egg-muffins, egg-muffins-with-bacon-and-spinach

Prep Time 15

Cook Time 27

Total Time 42

Servings muffins

Calories 244kcal

Author Melissa Sperka

Fry bacon in a large skillet over medium-high heat until crispy. Remove from the skillet with a slotted spoon to a paper towel lined platter to drain, then chop.
Preheat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray and set aside.
In a large bowl, whisk together eggs, cream, salt, mustard powder, granulated garlic, onion powder and black pepper.
To the bowl add bacon, 1 1/2 cups cheddar cheese, spinach, flour or biscuit mix, red bell pepper and green onions reserving 1/2 cup shredded cheese for the tops. Mix using a large spoon or spatula until are evenly distributed.
Divide the mixture evenly between the wells of the muffin pan using a 1/4 cup measuring cup or ice cream scoop. (Depending on how you divide the mixture, you may be able to yield more servings.)
Sprinkle the tops with the reserved shredded cheese. Bake for 25-27 minutes or until golden brown and puffy.
Serve immediately.

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.