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Healthy Breakfast Egg Muffins with Bacon + Spinach Recipe | Get ready because these light and fluffy muffins of deliciousness will soon become your favorite healthy breakfast! They're quick and easy to make - perfect for busy weekday mornings.

Healthy Breakfast Egg Muffins with Bacon + Spinach

5 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6 muffins


  • 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.
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