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Spinach Bacon Egg Muffins

(adapted from www.eatdrinklove.com)


  • 1 tbs. extra virgin olive oil
  • 1/4 cup onion finely diced
  • 2 cups fresh spinach stems removed and chopped in large pieces
  • 1 garlic clove minced
  • 6 eggs
  • 3 slices bacon fried and crumbled
  • 3/4 cup cheddar cheese shredded
  • 1 tbs. milk
  • 1/2 tsp. salt or to taste
  • 1/2 tsp. pepper or to taste


  1. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and cook for about 2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Add the minced garlic and cook for 30 seconds. Sprinkle with a little salt and pepper. Remove from the heat.
  2. In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach mixture and the bacon and stir until well-combined.
  3. Either use a silicone muffin pan or spray 24 mini muffin tin with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). Bake for about 15 minutes or until the muffins have turned a light golden brown around the edges (20 minutes if you use large muffin pans).
  4. Store leftover muffins in the fridge in an airtight container. To reheat, stick in the microwave for about 15-20 seconds.