Egg Muffin with Spinach and Bacon

I love the flexibility of these muffins; you can easily make 1/2 the batch Vegetarian and/or Gluten Free if you have different nutrition needs in the house. I've been enjoying them this week as a 2nd breakfast topped with avocado and hot sauce. 


  • 10 Eggs

  • 2 cups Spinach

  • 1/4 teaspoon Sea Salt

  • 1/2 cups Shredded Cheese

  • 6 slices Bacon, sub Tempeh, Mushrooms, or other Vegetable to mak

  • Vegetarian 

  • 2 slices Whole Wheat Bread or sub GF

  • 1 cup Unsweetened Almond Milk


  • Preheat oven to 350 degrees.

  • Line a 12-cup capacity muffin pan with muffin liners.

  • If using bacon cook in a saute pan until crisp.

  • Cut bread into 1-inch squares.

  • Whisk egg, salt and milk together in a bowl.

  • Evenly distribute bread, bacon and spinach into each muffin cup.

  • Evenly add cheese to each muffin cup.

  • Pour egg mixture into each muffin cup. 

  • Bake for 25 minutes and enjoy!

Nutrition Profile:

Calories: 134; Carbohydrate: 4g (14%); Protein: 9g (27%); Fat: 9g (59%)