Bacon, Spinach and Mushroom Egg Muffins

Bacon Spinach Mushroom Egg Muffins baked in muffin.

4.70 from 13 votes

Bacon, Spinach and Mushroom Egg Muffins

Bacon, Spinach, and Mushroom Egg Muffins are packed with protein and loaded with flavor for the ultimate grab-and-go breakfast. They’re easy to make, freezer-friendly, and perfect for meal prep!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: Global

Servings: Servings

Calories: 110kcal

Author: Lalaine Manalo

Ingredients

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

US Customary - Metric

Instructions

Preheat the oven to 375°F. Spray a 12-hole silicone pan with nonstick spray.
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 the 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.
Divide vegetable mixture into and fill holes of muffin pan to about 2/3 full. Divide bacon into each muffin hole. 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 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 the egg muffins and remove from the pan. Serve warm.

Notes

I like to divide the filling mixture into the muffin pan and then top with the beaten eggs to ensure even portions, but you can just mix everything together to make it easier.

Nutrition