These Spinach & Cheese Egg Muffins are a mini frittata made with bacon, onions, cheese and spinach. Always a breakfast fave!
When I was following a low carb diet, I ate a lot of eggs. In fact, one of my favourite meals was a simple egg and bacon frittata. Not only was it easy to make, but it was filling and so good. I never felt like I was eating “diet food”.
It almost feels too good to be true. Like how can I lose weight eating such yummy food? Yet, it happens!
This week, I decided to make frittatas, but on a smaller scale. I whipped up a batch of these Spinach & Cheese Egg Muffins for breakfast and they were amazing!
They had all my frittata favourites like bacon, onion and cheese and I added in some spinach for an extra kick of colour (and iron).
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Bacon
- Onion
- Cheddar cheese
- Spinach
- Eggs
How to Make Spinach & Cheese Egg Muffins
- Step One: Preheat oven to 350°F and spray cooking spray in a muffin pan. Set aside.
- Step Two: In a large bowl, use a whisk to beat the eggs until frothy.
- Step Three: Add the shredded cheese and stir to combine. Set aside.
- Step Four: In a frying pan on the stove, cook the onion and bacon over medium heat for about 10 minutes. Add in spinach and stir to combine. Cook for about 3 minutes or until spinach is wilted. Remove from heat and let cool for five minutes.
- Step Five: Add spinach mixture to the egg mixture and stir until thoroughly combined.
- Step Six: Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.
- Step Seven: Remove from oven and let cool for 5 minutes.
- Step Eight: To remove the muffins from the pan, use a knife and glide around each muffin until you can gently remove them. Serve immediately.
These kitchen tools will help you prepare this recipe.
This post contains affiliate links.
Can I Use Frozen Spinach in these Egg Muffins?
I used fresh baby spinach, but you could also use frozen spinach if you like. Just make sure you squeeze out all the extra water before mixing it in.
I tend to use fresh as I prefer the texture, but when in a bind I absolutely have reached for frozen spinach and it works great. It still also gives your muffin eggs that bright color to help make them look even more appealing.
Can I Make These Egg Muffins Vegetarian?
If you wanted it to be a vegetarian recipe, leave out the bacon, but remember to add some oil or butter to the onions when you fry them up.
The sky’s the limit when creating unique ways to make egg muffins. You can pretty much use any ingredient you like. I’ve made them a bunch of different ways depending on what I had in the house.
How to Freeze Spinach and Cheese Egg Muffins
The one thing I truly love about these egg muffins is they are perfect for meal prepping. You can make up a big batch of these eggs, and use them to freeze for quick breakfasts down the line.
Simply allow your eggs to cook as directed and cool down. Once cooled you can transfer to an airtight container or freezer friendly bag. What I do is place 1-2 eggs in a sandwich bag, and then place that sandwich bag in a freezer bag.
That way I have perfectly portioned egg muffins to pull out and reheat in the microwave for a quick breakfast recipe.
How to Reheat Frozen Egg Muffins
If you are reheating these egg muffins from frozen you will want to take them out and place them on a plate. For 1-2 eggs you will reheat in the microwave for 30 seconds to a minute. Make sure to stop and check to see how warm the eggs are.
If needed, heat a bit longer. Once the egg muffins are warm you can serve as you would normally. If you over-cook the eggs they will become rubbery.
How Long Can You Store Spinach Cheese Egg Muffins in Fridge?
Because of the meat in this recipe it is best to only store your eggs up to three days in the fridge. Anything after that, you will want to toss out.
If you make a batch though, you could easily refrigerate some of them and then what you don’t plan to eat then freeze.
Why Do My Egg Muffins Stick?
The key to egg muffins is making sure you liberally coat each muffin hole with cooking spray. If you don’t you will find your eggs will be extremely hard to get out of the tin.
If you use cupcake liners your egg mixture will stick to that as well. I find using a pan with no liner is best. Just liberally coat in cooking spray and that should be enough to help the eggs not stick.
Tips for Making Egg Muffins
- Consider buying pre-packaged items to help cut down on prep time. From pre-cooked meat, shredded cheese, etc.
- Cut out some calories by making this with egg whites, or do half egg whites and half regular whole eggs.
- Mix and match toppings to create different flavor elements for your egg muffins.
How Do You Keep Muffin Eggs from Deflating
Unfortunately no matter what you do you will find your eggs will deflate a bit once you pull them out from the oven. This is just part of it, and you can’t really control the eggs going a bit flat.
They will still taste incredible and be a tasty way to kick start your mornings.
Variations to Egg Muffins
- Protein | This is one option that is endless. Mix and match meats to really give your eggs the exact flavor you want. Canadian bacon, sausage, Chorizo, etc.
- Vegetables | Mix and match your favorite veggies and toss in your eggs. Chop into small bite size pieces so they fit nicely into the muffin eggs. Peppers, onions, broccoli, etc.
- Cheese | Consider swapping out the cheese to really change up the flavor. A spiced up pepper jack or maybe a tangy Swiss cheese.
Give these egg muffins a try today and let me know what you think. I have been making these for quite some time now and they always hit the spot. Plus they are a nice and hearty way to fuel your body to tackle the busy day ahead.
Egg Recipes
Looking for more egg recipes for breakfast? Check out these delicious recipes.
- Scrambled Egg Casserole: A delicious twist on scrambled eggs! Serve as a holiday breakfast or brunch.
- Spicy Egg Muffins: Prepare for a flavour explosion! This bite-sized breakfast packs a spicy punch and is super easy to whip up.
- Chicken and Egg Ramekins: A brunch recipe your family will love! Chicken, eggs, cheese and fresh basil are baked to perfection in a ramekin.
- Oven Scrambled Eggs: Got guests? Here is your perfect breakfast.
Check out these delicious keto snacks! Soooo good!
Follow me on Instagram@simplystacieblog, Facebook atSimply Stacie, TikTok@simplystacierecipesor Pinterest at@simplystacieand let me know how you liked this recipe and my other recipes.
Rate this Recipe
4.52 from 246 votes
Spinach & Cheese Egg Muffins
Created by Stacie Vaughan
Servings 12
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Cooling Time 5 minutes minutes
Total Time 30 minutes minutes
A mini frittata made with bacon, onions, cheese and spinach. Always a breakfast fave!
Rate this Recipe
Ingredients
- 6 to 8 strips of bacon chopped
- ½ large onion chopped
- 1 ½ cups cheddar cheese shredded
- 2 to 3 cups spinach
- 12 large eggs
Instructions
Preheat oven to 350°F and spray cooking spray in a muffin pan. Set aside.
In a large bowl, use a whisk to beat the eggs until frothy.
Add the shredded cheese and stir to combine. Set aside.
In a frying pan on the stove, cook the onion and bacon over medium heat for about 10 minutes. Add in spinach and stir to combine. Cook for about 3 minutes or until spinach is wilted. Remove from heat and let cool for five minutes.
Add spinach mixture to the egg mixture and stir until thoroughly combined.
Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.
Remove from oven and let cool for 5 minutes.
To remove the muffins from the pan, use a knife and glide around each muffin until you can gently remove them. Serve immediately.
Video
Notes
Serving recommendations: Top with additional cheese, bacon or spinach before serving.
Equipment
Nutrition
Serving: 1egg muffin | Calories: 100kcal | Carbohydrates: 1.3g | Protein: 4.1g | Fat: 8.7g | Saturated Fat: 3.6g | Polyunsaturated Fat: 4.3g | Trans Fat: 0.1g | Cholesterol: 18.6mg | Sodium: 158.4mg | Fiber: 0.2g | Sugar: 0.5g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Course Breakfasts
Cuisine American
Keyword egg muffins, spinach cheese egg muffins
Did you make this recipe?
I’d love to see it! Make sure to share it on your favorite social platform.
Want Even More Recipes?
Join Moms Best Recipes to find more delicious family recipes.
free ebook!
The Best of Simply Stacie
When you subscribe to the newsletter for the latest updates!
