Spinach & Cheese Egg Muffins
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.
Equipment Needed
These kitchen tools will help you prepare this recipe.
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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!
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Spinach & Cheese Egg Muffins
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
Equipment
Nutrition
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.
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Hi Stacie, Thank you for this recipe! Love it, have made the 2 times now. I have tried different mix ins, This last time I decided to add tomatoes, I went with the little ones “grape tomatoes”. I cut them in half, just wanted a pop of color. They were sweeter than I expected but still good. I had spinach, small diced ham piece, onion. I’m still working on spices. Can you suggest something savory to add to balance so the tomato taste doesn’t overwhelm?
Thank you for sharing your recipes with us.
Hi Stacie, I have made this many times and they are delicious! I freeze them for grab and go breakfast. I make them when the family is staying over and they love to help make them and eat them!! Thank you for these.
Nancy
That’s awesome! Thanks for sharing 🙂
Hi Stacie ,
I just made the egg muffins today . I baked them for about 18 min . The sides and bottom were a little brown . Almost like when you cook eggs snd you get the brown around the edges . How do I avoid getting that .
Hi Peggy,
Browning a little is normal. You could try using a different good quality non-stick muffin pan, greasing the muffin pan more or baking them for less time (ovens can run differently). They shouldn’t be burnt though!
Made them for supper and the wife and I enjoyed them a lot. I made them because of the carbs in them for my wife is a diabetic.
She had three of them with some cole slaw and a slice of bread.
I reheated the other 6 and made baked potatoes with them.!
No ingredients list!!! I wanted toake them for Sunday brunch..
The recipe card is at the bottom of the post. Or you can click Jump to Recipe at the top of the post to go right to it.
What would be the instructions for freezing and reheating?
Hi Heather,
You can freeze them for up to three months.
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 I make 24 a couple days in advance of family breakfast, can I reheat in them all on a cookie sheet in the oven? How long would you recommend?
Yes, you can. Bake at 350F for 10 to 15 minutes. Cover the muffins with a sheet of aluminum foil on the baking sheet. Check and see if they fully reheated or need more time.
Followed the recipe except I didn’t use 12 eggs because I didn’t want that much. Cooked for 14 minutes. A few still had some liquidy patches so cooked an additional 2 minutes which is only 1 minute over the recommended time. The eggs were all stuck to the bottom despite spraying with avocado oil spray and the eggs looks and feel like a sponge. Not sure they’re even edible. I just wasted 7 eggs making this eggs are not cheap right now.
Do you drain the bacon grease before adding the spinach?
If there is a lot of grease, drain some of it, but leave a couple tablespoons in there to cook the spinach.
I took this to coffee hour at church this morning and it was a big hit. The problem is they’re too big and go too fast if I wanted to use mini muffins how long would I cook them?
I think they would be cooked in 10 to 12 minutes. Keep an eye on them just in case.