Breakfast Egg Muffins with Bacon and Spinach


If you are anything like me, some days it is hard to get out of bed and you just want that extra 10 minutes of sleep. Unfortunately, sometimes that means I am pressed for time to fit in a healthy breakfast. That is why I am a huge fan of these breakfast egg muffins. You can make a dozen of them and keep them in the fridge or freezer until you want one. Then just pop them in the microwave for a minute or two and enjoy!

Makes 12 egg muffins

  • 6 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • 2 cups cheddar cheese shredded
  • 1 cup spinach cooked and drained (about 8 oz fresh spinach)
  • 6 bacon slices cooked, drained of fat, and chopped
  • ½ cup Parmesan cheese shredded, optional


  1. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
  2. In a large bowl, beat eggs until smooth.
  3. Add milk, salt, cheddar cheese and mix.
  4. Stir spinach & cooked bacon into the egg mixture.
  5. Ladle the egg mixture into greased muffin cups ¾ full.
  6. Top each muffin cup with shredded Parmesan cheese (optional).
  7. Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
  8. Enjoy!

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