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Bacon and Spinach breakfast egg muffins


  • Non-stick cooking spray
  • 10 eggs
  • 1/3 cup milk
  • 1/4 cup onion, minced
  • 1/2 cup red bell pepper, minced
  • 2 cups spinach, chopped
  • 5-6 thick slices of bacon, cooked and chopped
  • 1/2 cup shredded cheddar cheese
  • salt and pepper, to taste


  • Preheat oven to 375 degrees F. Coat 12 muffin tins with non-stick cooking spray. 
  • In a medium bowl add the eggs and milk and whisk well. Season with salt and pepper, to taste. 
  • Heat a skillet over medium high heat and generously spray with non-stick cooking spray. Add onion and bell pepper and cook for 5-6 minutes until tender and onions are translucent. Add spinach and cook until wilted, about 1 minute. Remove from heat and divide veggies into the prepared muffin tin.
  • Pour eggs in each cup over the veggies and fill 2/3 of the way full.
  • Sprinkle with cheese and cooked bacon.
  • Cook in preheated oven for 12-15 minutes, or until eggs are set.