Bacon and Egg Muffins

Name: Bacon and Egg Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 slices of bacon (, cooked and chopped); 1 1/2 cups baby spinach; 6 eggs; 1/4 cup of milk; 1/2 of a medium tomato; 1/2 cup of shredded cheese; salt and pepper

Quick, simple and packed with protein, these fluffy bacon and egg muffins are perfect for breakfast, lunch and dinner. Baked in the oven, these bacon egg cups are perfect for meal prep and so easy to make.

Bacon and Egg Muffins served with toast and avocado

Eggs are my favorite protein source. Whenever I can’t think of anything to cook for dinner in most cases, I always end up making eggs in one way or another.

These cheesy, fluffy bacon and egg muffins are made with spinach and tomato for a healthy, protein packed meal that is both filling and delicious. Plus, kids love it!

Check out my other favorite egg recipes like my Pepperoni and Vegetable Frittata and Scrambled Eggs with Ham and Cheese.

Table of Contents show

Ingredients

Bacon
Baby Spinach
Eggs
Milk
Tomato
Cheese

Adding the bacon and egg muffins ingredients to the muffin pan to bake

How to make egg and bacon muffins

Preheat oven to 350 degrees. Spray half of a muffin pan (6 muffin cups) with cooking spray.
In a pan, cook baby spinach until just wilted. Take out of the pan and reserve.
Cut bacon slices into small pieces and cook in the same pan until slightly crispy.
In a bowl, whisk together the eggs and milk. Add a little salt and pepper.
Divide the bacon, spinach, and tomatoes into each of the muffin cups in the pan. Pour the egg mixture on top and sprinkle cheese over each muffin cup.
Bake for 20 – 25 minutes or until eggs are cooked through.
Let cool in the pan for 5 minutes and serve.

Bacon and Egg muffins mixture in a muffins baking pan

Frequently Asked Questions

Can you make these bacon and egg muffins ahead of time?

These bacon and egg breakfast cups are perfect for meal prep and are great to grab when you are in a hurry on busy mornings. Let them cool completely before storing in an airtight container in the fridge and they will keep well for up to 4 days.

You can enjoy them cold, or reheat them in the oven at 350F for 10 minutes to warm through or pop them in the microwave for 20 seconds.

Can you freeze them?

Yes! These bacon and egg muffins will keep frozen for up to 2 months, so be sure to make a double batch! Let them cool, then freeze them solid on a baking sheet before transferring to a container. Let the muffins thaw in the fridge overnight before reheating.

What do you serve them with?

These breakfast muffins are great just grab and go on a busy day. Each muffin contains around 160 calories with 10g of protein, so a couple of these will keep you feeling full til lunch.

You can also serve these for brunch, lunch or dinner with a fresh salad, vegetable side and fries. Try them with:

Caprese Salad (Insalata Caprese)
Stuffed Sweet Potatoes
Mexican Grilled Corn Salad (Esquites)

Bacon and Egg Muffins from Smart Little Cookie

Recipe Notes and Tips

Spray your muffin tin well with oil so that the bacon and egg muffins can easily be removed. You can also make them in silicon cupcake molds.
Let the bacon and egg muffins cool completely on a cooling rack before storing them.

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