Bacon and Egg Muffins from Smart Little Cookie
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4 from 4 votes

Bacon and Egg Muffins

These bacon and egg muffins are perfect for a make ahead breakfast
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 6 muffins
Calories: 162kcal
Author: Vanessa


  • 4 slices of bacon , cooked and chopped
  • 1 1/2 cups baby spinach
  • 6 eggs
  • 1/4 cup of milk
  • 1/2 of a medium tomato
  • 1/2 cup of shredded cheese
  • salt and pepper


  • Preheat oven to 350 degrees. Spray half of a muffin pan (6 muffin cups) with cooking spray.
  • In a pan, cook baby spinach until just wilted. Take out of the pan and reserve.
  • Cut bacon slices into small pieces and cook in the same pan until slightly crispy.
  • In a bowl, whisk together the eggs and milk. Add a little salt and pepper.
  • Divide the bacon, spinach and tomatoes into each of the muffin cups in the pan. Pour the egg mixture on top and sprinkle cheese over each muffin cup.
  • Bake for 20 - 25 minutes or until eggs are cooked through.
  • Let cool in the pan for 5 minutes and serve.


Calories: 162kcal | Carbohydrates: 2g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 182mg | Sodium: 234mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1106IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg