Spinach Egg Muffins
These spinach egg muffins are a fast, protein-packed grab-and-go breakfast loaded with chopped fresh spinach, cooked bacon, and melty cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, finely chopped (packed)
- 1/2 cup cooked bacon, crumbled
- 1/2 cup shredded cheese (cheddar recommended)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup milk (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 6-cup standard muffin tin.
- Crack in the eggs and add milk, salt, and pepper. Whisk until well combined.
- Stir in the chopped spinach, crumbled bacon, and shredded cheese.
- Divide the mixture evenly among the muffin cups, filling them about 3/4 full.
- Bake for 18–20 minutes, or until set in the center and lightly golden.
- Let the muffins cool briefly before removing from the tin.
Notes
For a lighter version, replace 2 whole eggs with 4 egg whites. Use frozen spinach if fresh isn’t available.
Find it online: https://www.mealbreeze.com/spinach-egg-muffins/