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Cheesy Bacon and Egg Cups

Cheesy Bacon Egg Muffins

5 from 1 vote
Spinach, bacon, cheese and eggs come together to make a light, high-protein muffin for breakfast or snacking.
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

Ingredients

  • 1/2 cup spinach leaves, chopped
  • 1/2 cups Colby Jack cheese, shredded
  • 4 slices bacon, cooked and crumbled (smoked)
  • 4 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt and pepper
  • 1/2 teaspoon Italian Seasoning
  • 1 tablespoon chives, chopped
  • salsa, sour cream, shredded cheese, for serving

Instructions

  • Preheat the oven to 375 degrees. Spray a 6 count muffin pan with cooking spray.
  • Layer the first 3 ingredients in each muffin cup.
  • Crack eggs into a medium bowl, add the milk and whisk until fluffy. Stir in salt, pepper and Italian seasonings. Pour egg mixture in each muffin cup to about 2/3 full. Top with chopped chives.
    Cheesy Bacon and Egg Cups
  • Bake at 375 degrees for 12-14 minutes. Remove muffin pan from the oven and allow to cool slightly.
    Cheesy Bacon and Egg Cups

Equipment

  • 1 muffin tray
  • 1 small mixing bowl
  • 1 sharp knife

Notes

How to serve Cheesy Bacon Egg Muffins
I've made variations of this recipe for years, sometimes including bacon and spinach, sometimes tomato and cheese, or even sausage and onion.
Serve these tasty egg muffins with tomato salsa, a dollop of sour cream or some extra shredded cheese for a delicious breakfast or after school snack.

Nutrition

Calories: 159kcalCarbohydrates: 1gProtein: 9gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 145mgSodium: 411mgPotassium: 122mgFiber: 0.1gSugar: 1gVitamin A: 570IUVitamin C: 1mgCalcium: 113mgIron: 1mg