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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
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
  • 1/2 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 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.