We’ve all heard it a million times: breakfast is the most important meal of the day. But it’s quite true, don’t you think? Have an awesome breakfast in the morning that leaves you feeling healthy, happy and full and you’ll go on to have an incredible day! It’s with this kind of motivational thinking in mind that I came up with these healthy breakfast egg muffins with bacon and spinach.
I mean, what could be better than starting out your day with individual muffins that taste like they were sent straight from heaven? They’re ridiculously light and fluffy (thank you protein-packed eggs!). They’re loaded with vitamins and minerals (here’s to you super-nutritional spinach). And they taste so delicious there’s no way you’ll be able to stop at just one (all thanks to you, bacon!).
Fortunately, one serving of these healthy breakfast egg muffins with bacon and spinach is two or three muffins, so you don’t have to limit yourself to just one. Yay!
For a filling breakfast, enjoy two of these healthy breakfast egg muffins with bacon and spinach with a side of whole-grain toast. Extra points if you make the bread yourself. If it’s a bit later in the day, you can totally serve up three muffins with a side of grilled, steamed or roasted veggies for lunch. Hey, if it’s the middle of the morning or the afternoon, you can even eat just one muffin on its own as a snack. It’s what I’ve been doing!
These healthy breakfast egg muffins with spinach and bacon were inspired by my broccoli hash brown cheese cups recipe. This breakfast recipe has been one of the most popular posts on Happy Healthy Motivated since I published it and I wanted to replicate it, but make it a bit healthier. So there’s no cheese, no potatoes and no added oil in these muffins.
But that doesn’t mean there’s no flavor! Far from it. I love these muffins exactly how they are, but if you like a little spice, feel free to add a dash of hot sauce or chili powder. For a more herby feel, add a sprinkling of sage or oregano. For a more savory taste, add a little bit of garlic and onion powder.
Both the bacon and the spinach in this recipe are cooked in the microwave. There are two major reasons behind this. 1. When you cook in the microwave, you don’t need to add any oil. Yay! And 2. Cooking in the microwave is so much faster than any other cooking method. Especially when you’re throwing all the ingredients into an egg batter so you don’t really need to be concerned about the texture.
If you’re not a fan of microwaves or don’t own one (how do you survive?!) you can totally cook your spinach in a pan and dry-fry or oven-cook your bacon. Do whatever works for you!
- 4 slices bacon
- 5 oz frozen spinach
- 3 medium eggs
- 2 tablespoons skimmed milk
- 1 pinch salt and pepper
Lightly grease 6 holes of a muffin tin and preheat the oven to 350F/175C.
Cut the fat off the bacon and slice the remaining meat up into small pieces. Place in a microwave-safe dish and cook in the microwave for around 2 minutes or until piping hot. Set to one side.
In a separate microwave-safe dish, cook the frozen spinach in the microwave for around 5 minutes, or until fully defrosted. Squeeze out the excess water.
Mix together the bacon pieces, spinach, eggs, milk, salt and pepper until fully combined. Pour the mixture into the prepared muffin tin and bake in the preheated oven for 25 minutes or until golden and puffy. Eat straight away while hot.
You can store these healthy breakfast egg muffins with bacon + spinach inside a sealed container in the fridge for up to five days or in the freezer for up to three months. When you're ready to eat, simply reheat the muffins in the microwave until piping hot.