These individual-sized egg muffins are chock full of bacon and spinach for a satisfying, portable breakfast!

If you’re a fan of breakfast food, then you’ll love these easy bacon and egg muffins filled with tomatoes and spinach! Full of healthy protein, they’ll keep you full all morning long.

Start by preheating the oven to 350°F, then grease a large muffin pan with coconut oil. Next, sauté six slices of bacon in a large skillet until both sides are crispy. Crumble the bacon into small bits and set aside.

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Beat a dozen eggs in a large mixing bowl and add the cooked bacon bits, quartered cherry tomatoes, chopped spring onions, and spinach leaves. Mix well to combine. Divide mixture evenly between six cavities of a large muffin pan, and bake for 30 minutes or until the eggs are cooked through.

Once the egg muffins have set, remove from the oven and run a butter knife along the sides before removing. Serve as a quick breakfast on the go, or enjoy them with a side of fresh greens dressed in olive oil.

Felicia Lim

Easy Egg Muffins with Bacon + Spinach

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Total time:40 mins

Cook Time:30 mins 30 minutes

Prep Time: 10 mins 10 minutes

Serves:6 muffins

Nutrition facts:17 grams of protein2 grams of carbohydrates15 grams of fat

Easy Egg Muffins with Bacon + Spinach

Recipe by: Felicia Lim

These individual-sized egg muffins are chock full of bacon and spinach for a satisfying, portable breakfast.

Tools

• Muffin pan
• Large skillet
• Large mixing bowl

Ingredients

• 6 slices of thick-cut bacon
• 1 dozen eggs, beaten
• ½ cup chopped spring onions
• 1 cup cherry tomatoes, cut into quarters
• 1 cup spinach
• Coconut oil, to grease the pan

Instructions

• Preheat oven to 350°F. Grease a muffin pan with coconut oil.
• Sauté the bacon in a large skillet over medium heat for 5 to 7 minutes, flipping halfway so that both sides are crispy.
• Crumble the bacon into small pieces.
• In a large mixing bowl, whisk the eggs together, then add in the bacon bits, chopped spring onions, quartered cherry tomatoes, and spinach. Mix well to combine.
• Divide the mixture evenly between the cavities in the prepared muffin pan. Bake for 30 minutes until eggs are cooked through.
• Run a butter knife along the sides of the muffins before removing.

Tip: Make a double batch, freeze, and enjoy as a quick breakfast for the rest of the week.

(You’ll Also Love: “Cheesy” Broccoli Breakfast Muffins)