Spinach & Cheese Egg Muffins: A Delicious, Protein-Packed Breakfast Recipe
Sunday mornings always remind me of the comforting smell of breakfast in Mom’s kitchen. These Spinach & Cheese Egg Muffins bring that cozy feeling back — made with love, bacon, and melty cheese. Perfect for meal prep or a quick breakfast on the go! Try them and bring a little comfort to your mornings too.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 30 mins
Ingredients
• 6 to 8 strips of bacon, chopped
• ½ large onion, chopped
• 1 ½ cups cheddar cheese, shredded
• 2 to 3 cups fresh spinach
• 12 large eggs
Instructions
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Preheat oven to 350°F (175°C). Spray a muffin pan with cooking spray.
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In a large bowl, whisk the eggs until frothy. Add shredded cheese and mix.
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In a pan, cook bacon and onions over medium heat for 10 minutes. Add spinach and cook until wilted (about 3 minutes). Let cool for 5 minutes.
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Stir the spinach mixture into the eggs.
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Spoon into muffin cups (don’t overfill!).
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Bake for 15 minutes. Cool for 5 minutes before removing from the pan.
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Enjoy warm! Add extra cheese or bacon on top if you like.
Notes
– Use silicone muffin cups for easy release.
– Great for freezing! Just reheat in the microwave.
– Mix in mushrooms or bell peppers for variety.
Nutrition
- Calories: 100 kcal Per Muffin
- Sugar: 0.5g
- Sodium: 158mg
- Fat: 8.7g
- Carbohydrates: 1.3g
- Protein: 4.1g