Bacon and Spinach Egg Muffins

Bacon and Spinach Egg Muffins are perfect for breakfast meal prep or a delicious brunch. Egg muffins with bacon and spinach are a fantastic brunch option or a quick way to prepare breakfast. They just require a small number of straightforward, delectable ingredients, plus they are Whole30 and Keto friendly.

Close up of three bacon and spinach egg muffins in a glass meal prep container with berries and avocado.

Bacon and Spinach Egg Muffins Ingredients

All of the recipe ingredients laid out separately and labeled: Eggs, spinach, bacon, onion, almond milk, oil, and salt and pepper.

  • 12 eggs, big
  • 12 slices of bacon without sugar
  • 1/of 4 cup of any type of sliced onion, 1/of 4 cups unsweetened almond milk, and of 1 cup baby spinach
  • one tablespoon of avocado oil
  • 8 grains of salt
  • 16 g of pepper

How to make Bacon and Spinach Egg Muffins ?

Prep shot with the scrambled eggs and whisk in a bowl beside the sliced onion and chopped spinach.

Collage showing the ingredients added to the muffin tin, then the egg mixture poured on top.

Close up of a fork removing one bacon and spinach mini frittata from the muffin tin.

  1. Preheat the oven to 375°F (190°C) before beginning. Cook the bacon in a large skillet over medium heat until crispy while it heats up. To cool, place it on a plate lined with paper towels.
  2. Slice the spinach and onion. Cut the bacon into bite-sized pieces once it has cooled enough to handle.
  3. In a large bowl, crack the eggs. Salt and pepper to taste, and milk. All of it should be mixed thoroughly with a whisk.
  4. Oil should be sprayed or drizzled into a muffin pan. Fill each well to about 80% with the bacon, onion, and spinach. Then, pour the egg mixture over top.
  5. Bake the eggs for 18 to 22 minutes, or until they are set.

Information You Can Use

  • Transfer the egg muffins to an airtight container or zip-top baggie after they have completely cooled. They keep for four to five days when stored properly!
  • To chill: The egg muffins should cool completely after being cooked. Freeze them for one to two hours on a baking sheet, spacing them out so they don’t touch. The par-frozen egg muffins should be frozen for two to three months in a large zip-top bag or airtight container. Before reheating, take them out of the freezer as needed and place them on a plate in the refrigerator for the night to defrost.
  • To heat up: Egg muffins can be reheated in the microwave for one to two minutes or in the air fryer at 350°F for three to four minutes. Because overheating will result in a rubbery texture, only reheat eggs until they are warmed through.
  • Can I prepare this ahead of time and cook it later? Yes! To construct in the muffin tray, just adhere to the instructions (through step 4 below). Up to a day in advance, place in the refrigerator after lightly wrapping with plastic wrap. Once it has warmed up to room temperature, take it out of the fridge and bake it as usual using the guidelines below!


Calories: 127kcal | Carbohydrates: 1g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 193mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg