Make a grab-and-go breakfast with egg, spinach, bacon, cheddar cheese, and leftover bread. These breakfast muffins bake into complete meals that you can quickly heat up for breakfast.
Active time: 20 minutes Total time: 60 minutes
Breakfast muffins with bacon, egg and spinach
Ingredients
- 1 (10 ounce or 280 g) package frozen chopped spinach, thawed
- 4 slices of 100% whole wheat bread, diced
- 2 tbsp olive oil
- 1 cup Cheddar cheese, grated
- 3 spring onions, chopped
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp black pepper
- 4 slices cooked bacon, coarsely chopped
- 5 large eggs
- 1 1/4 cups low-fat milk
Directions
Preheat the oven to 375°F (190°C). Lightly coat a 12-cup muffin pan (or two 6-cup pans) with cooking spray and set aside.
Place the thawed spinach in a colander and squeeze out as much excess water as possible. Set aside.
In a large bowl, toss the bread cubes with the olive oil until lightly coated. Add spinach, cheddar cheese, green onions, garlic powder, salt, black pepper and chopped bacon and mix well. Divide the mixture evenly between the muffin cups.
In the same bowl, beat eggs and milk until smooth. Pour the egg mixture evenly over the bread mixture in each muffin tin.
Bake for 30-40 minutes or until the top is golden brown and the center is set. A skewer inserted into the center should come out clean. Allow the muffins to cool slightly before serving.
Storage: Once the muffins are completely cool, place them in an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze it in a freezer-safe container or bag for up to 2 months.
Warm up: Place a muffin on a microwave-safe plate and microwave for 30-45 seconds if chilled or 1-1½ minutes if frozen.
Servings: 6 | Serving size: 2 breakfast muffins
Nutritional value (per serving): Calories: 301; Total fat: 19g; Saturated fat: 7g; Monounsaturated fat: 7 g; Polyunsaturated fat: 2 g; Cholesterol: 196 mg; Sodium: 536 mg; Carbohydrates: 17g; Fiber: 3g; Sugar: 4g; Protein: 18g
Nutritional bonus: Potassium: 433 mg; Iron: 14%; Vitamin A: 2%; Vitamin C: 3%; Calcium: 27%
Originally published April 17, 2020; Updated March 2026
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