Bacon is one of my favorite breakfast foods. And these little Bacon and Egg Muffins are a great way to start the day.
I don’t know about you, but I love having healthy foods prepared in the fridge for busy days. Making egg muffins is a great way to make sure that your family is fed nutrient-dense food even when you are in a hurry.
Egg muffins are easy to whip up, and store well in the fridge for up to a week. I like to make a batch at the beginning of the week for easy, grab and go meals and snacks. Loaded with protein, they are perfect for breakfast, lunch, and post-work out snacks.
The recipe is simple. I use ten pastured eggs and some delicious local bacon. I add a bit of spinach to sneak in some greens. My kids love these savory muffins. I often grab one out of the fridge on my way out the door. They travel well.
Bacon is my favorite addition, but feel free to use pre-cooked breakfast sausage if you like. I have also made variations using a titch of smoked paprika and even cayenne pepper. Italian spices are also good. Feel free to experiment.
Enjoy!
xo,
Katja
PrintBacon and Egg Muffins (gluten and grain free)
- Yield: 12 1x
Ingredients
- 10 eggs
- 1/2 tsp unrefined salt (I use THIS brand)
- several grinds of fresh black pepper
- 1/2 tsp garlic powder (like this)
- 1 tsp ghee or coconut oil
- 2 cups spinach, chopped
- 6 strips of cooked bacon, chopped into small pieces
- 2 tbsp fresh herbs, finely chopped (basil, cilantro, or parsley)
- ghee or coconut oil for oiling muffin liners
Instructions
- Preheat oven to 350’F. Line a muffins pan with silicone liners or unbleached muffin liners. (I like to lightly oil my silicone liners.)
- In a skillet, melt fat of choice over medium heat. Saute spinach for about a minute until it begins to wilt. Turn off heat. Add chopped bacon pieces and fresh herbs. Mix to combine.
- In a large bowl, whisk together 10 eggs, salt, pepper, and garlic powder. Set aside.
- Spoon spinach/bacon mixture into your prepared muffin cups. Pour the whisked eggs evenly over the mixture.
- Bake for 20 minutes, or until toothpick inserted into the center comes out clean.
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Emily @ Recipes to Nourish says
I love these! So yummy with all of that garlicky, spinach and BACON goodness! I wish I had some of these this morning.
Renee Kohley says
What a great on the go breakfast idea for my school aged girls and the perfect sized breakfast for my toddler’s hands too! Thank you!
★★★★★
Katja Heino says
YES! Kids love these.
Erin Carter says
Two of my favourite breakfast foods combined in one dish! Cant wait to try it.
Katja Heino says
Right??? You can’t really go wrong with bacon!
Cristina Curp says
Love making eggy cups! Perfect grab and go breakfast option! yum!
Stacey Crawford says
These look so simple and sure would come in handy to have on hand when in a morning rush!
★★★★★
Katja Heino says
I love having these on hand for busy mornings!
Michele Spring says
Now that we’ve discovered how much easier egg muffins are in silicone muffin cups we make them a lot more (used to HATE how hard they were to clean up). So these look like a delicious combo that we will be trying for sure!
Katja Heino says
Yeah, that was a game changer for me too. So easy to clean up!
Jessica DeMay says
I love make ahead breakfasts and these muffins look perfect! You can’t go wrong with bacon! 🙂
ChihYu says
I can eggs all day long and with bacon that just made everything even better. YUM !!!
★★★★★
Carrie Forrest says
These look so delicious and tasty, thanks for sharing!
Katja Heino says
Thanks!
Becky Winkler (A Calculated Whisk) says
I love making egg muffins! Great tip to grease the liners–mine always stick!!
Holley says
YES! so important to have good food fast, thanks for the recipe!
Taesha says
Egg muffins are almost always in my meal prep line-up for quick breakfasts. So great for grab-and-go on busy mornings! I love that you added spinach to these and the bacon will have my family seeing all the heart eyes. And I’ll be sitting back, thrilled that I didn’t need to bust my butt in the kitchen on a Tuesday morning so that they could have an awesome nourishing breakfast. Thank you!
Kari Peters says
These look so delicious + bacon which is pretty much my favorite thing ever! Plus they’re individual and portable – so convenient to eat a healthy breakfast when it looks like this!
★★★★★
India says
I can wait to make these! I have a friend who can’t eat gluten or dairy for health reasons so she will be the true judge! Lol. But they look delicious!
Katja Heino says
Hope your friend loves them. 🙂
Joni says
Is it 1 muffin per serving
Katja Heino says
I’m not sure what you are asking. This recipe makes 12 egg muffins. 🙂
J Little says
They are asking how many of those 12 total are considered one serving. I’m curious as well.
Katja Heino says
The recipe makes 12 muffin cups. 🙂
natali says
Yes it makes 12. But how many can I eat for breakfast? 1.. 2? 5 ?
Katja Heino says
It all depends on how hungry you are. You can eat as many or as few as you like. I eat 2 at a time usually. Hope that helps. 🙂
Jennifer says
How do you heat them up? Or do you just eat them cold??
Katja Heino says
I pop them in the toaster oven in a little pyrex dish I have that has a glass lid. You could wrap them in foil as well. Sometimes I eat them cold if I’m on the go. 🙂
Barbara says
I don’t think they need salt. With the bacon in there, it ended up being too salty for me (and I only added about 1/4 of a tsp).