Bacon Spinach and Mushroom Egg Muffins loaded with crisp bacon, meaty mushrooms, and baby spinach. An excellent source of protein and full of healthy veggies, these portable mini frittatas are nutritious as they are delicious!
Bacon Spinach and Mushroom Egg Muffins have been a true lifesaver back in the days when I had an “outside” job and had to rush out most mornings to work. I would make a few dozens over the weekend, freeze them in airtight containers, and then quickly zap a couple of pieces in the microwave to bring along on my early commute.
And now that I am a full-time blogger and work from home, these mini frittatas are still one of my favorite pick-me-ups when I need a quick energy boost throughout the day.
These egg muffins freeze well for future use, are conveniently portable for on-the-go snacking, and are also easily customizable. In fact, I think I should call them “Everything but the Kitchen Sink Egg Muffins” instead. Because really, you can pull them together with (almost) whatever you have in the fridge or pantry and they’ll be equally scrumptious.
Ricotta, sun-dried tomatoes, crumbled sausage, cubed ham, sweet peppers, scallions, caramelized onions, artichoke hearts, kalamata olives, asparagus tips, broccoli florets, zucchini, fresh basil, chopped tomatoes…the options are (almost) limitless!
I like using my silicon pan when baking these egg muffins as I find them easier to remove even when hot and fresh off the oven. If using a muffin tin, generously spray the insides of the tin with nonstick cooking spray or line with cupcake liners. Make sure to allow the egg muffins to slightly cool before prying off the muffin tin to prevent from falling apart.
Bacon, Spinach and Mushroom Egg Muffins loaded with crisp bacon, meaty mushrooms, and baby spinach. An excellent source of protein and full of healthy veggies, these portable mini frittatas are nutritious as they are delicious!
- 4 slices bacon, chopped
- 1/4 cup onion, chopped
- 1 cup fresh button mushrooms, chopped
- 2 cups baby spinach, chopped
- 10 eggs
- 1/4 cup milk
- salt and pepper to taste
- 1/4 cup sharp cheddar, shredded
In a skillet over medium heat, add bacon and cook until it renders fat and browns. With a slotted spoon, remove from the pan and drain on paper towels.
Discard excess oil from pan except for about 1 tablespoon. Add onions and cook for about 1 to 2 minutes or until softened.
Add mushrooms and cook for about 2 to 3 minutes or until tender. Add spinach and cook for about 1 minute or just until wilted.
Spray a 12-hole silicone pan with non-stick spray. Divide vegetable mixture into and fill holes of muffin pan to about 2/3 full. Top with shredded cheese.
In a bowl, beat eggs and milk until well blended. Season with salt and pepper to taste. Pour into muffin holes until almost full. With a fork, slightly stir muffin hole to distribute.
Bake in a 375 F oven for about 20-25 minutes or until egg muffins have risen, tops are lightly browned and a toothpick inserted comes out clean. With a knife, loosen muffins and remove from pan. Serve warm.