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
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PinIngredients
- 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
January 16, 2017 at 10:38 amI 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
January 16, 2017 at 10:39 amWhat 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
January 17, 2017 at 4:15 pmYES! Kids love these.
Erin Carter says
January 16, 2017 at 10:58 amTwo of my favourite breakfast foods combined in one dish! Cant wait to try it.
Katja Heino says
January 17, 2017 at 4:14 pmRight??? You can’t really go wrong with bacon!
Cristina Curp says
January 16, 2017 at 5:24 pmLove making eggy cups! Perfect grab and go breakfast option! yum!
Stacey Crawford says
January 17, 2017 at 11:40 amThese look so simple and sure would come in handy to have on hand when in a morning rush!
★★★★★
Katja Heino says
January 17, 2017 at 4:12 pmI love having these on hand for busy mornings!
Michele Spring says
January 17, 2017 at 5:21 pmNow 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
January 19, 2017 at 10:34 amYeah, that was a game changer for me too. So easy to clean up!
Jessica DeMay says
January 19, 2017 at 7:51 pmI love make ahead breakfasts and these muffins look perfect! You can’t go wrong with bacon! 🙂
ChihYu says
January 20, 2017 at 11:07 amI can eggs all day long and with bacon that just made everything even better. YUM !!!
★★★★★
Carrie Forrest says
January 20, 2017 at 1:26 pmThese look so delicious and tasty, thanks for sharing!
Katja Heino says
January 22, 2017 at 11:34 pmThanks!
Becky Winkler (A Calculated Whisk) says
January 22, 2017 at 9:00 amI love making egg muffins! Great tip to grease the liners–mine always stick!!
Holley says
January 22, 2017 at 4:13 pmYES! so important to have good food fast, thanks for the recipe!
Taesha says
January 22, 2017 at 7:55 pmEgg 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
January 22, 2017 at 8:52 pmThese 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
January 7, 2018 at 12:27 pmI 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
January 8, 2018 at 1:54 pmHope your friend loves them. 🙂
Joni says
March 13, 2018 at 11:32 amIs it 1 muffin per serving
Katja Heino says
March 14, 2018 at 12:48 pmI’m not sure what you are asking. This recipe makes 12 egg muffins. 🙂
J Little says
April 16, 2018 at 1:51 pmThey are asking how many of those 12 total are considered one serving. I’m curious as well.
Katja Heino says
April 18, 2018 at 10:08 amThe recipe makes 12 muffin cups. 🙂
natali says
July 5, 2018 at 9:11 pmYes it makes 12. But how many can I eat for breakfast? 1.. 2? 5 ?
Katja Heino says
July 7, 2018 at 9:59 pmIt 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
July 8, 2018 at 11:02 amHow do you heat them up? Or do you just eat them cold??
Katja Heino says
July 11, 2018 at 11:54 amI 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. 🙂