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Bacon Spinach Egg Muffins

Bacon Spinach Egg Muffins

Course Breakfast, brunch
Cuisine American
Keyword bacon-spinach-egg-muffins
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 12 muffins
Calories 244kcal
Author Melissa Sperka


  • 10 large eggs
  • ½ cup heavy cream or half & half
  • 1 tsp plain or seasoned salt
  • 1 tsp mustard powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ lb bacon cooked and crumbled
  • 2 cup shredded sharp cheddar cheese divided
  • 1 cup loosely packed fresh spinach thinly sliced
  • cup self-rising flour or biscuit mix [i.e. Bisquick]
  • 2 green onion thinly sliced
  • ¼ 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 ½ 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.


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