This Bacon Wrapped Spinach, Cheese & Egg Muffin Recipe will quickly become a favorite breakfast! Not only is it delicious, it’s also a freezer friendly breakfast recipe!
I have a confession to make. I do not get up early to make my husband breakfast. And since I don’t buy cereal and often don’t have easy things to eat in the morning, that often leaves my husband without breakfast. GASP! Seriously, does anyone really do that?!
In an effort to do better by him, I am really trying hard to have easy, wholesome meals in the freezer ready for him to eat (as long as he can heat them up on his own.) 😀
Bacon Wrapped Spinach, Cheese & Egg Muffin Recipe
A couple years ago I shared a recipe for Eggy Breakfast Muffins – and it is a popular recipe on SimplifyLiveLove. However, I am trying to reduce the amount of flour we eat, and so I came up with another “muffin” – one without flour.
Let’s make these yummy egg muffins!
The hardest part of making these muffins is cooking the bacon. I have to tell you, baking bacon is one of the best kitchen hacks I’ve learned. I don’t do it all the time, but if I want to make bacon ahead of time, or make it to freezer (which I really recommend by the way), baking it is my go-to choice.
After the bacon is mostly cooked (9/10 of the way so it’s still pliable), all you have to do is mix up eggs, milk, cheese, spinach, and salt & pepper, fill up some muffin tins, and bake. I have tried making these muffins without fully cooking the bacon in the past, and I always end up with under-cooked bacon when the muffins are finished.
After many complaints by my crispy-bacon loving family, I just decided to cook it most of the way before incorporating it into the muffin. It has never burned on me, even after baking longer with the eggs.
The result? A wonderful “muffin” – one that is freezer friendly, nutritious and delicious. By the way, the variations are endless! Don’t like spinach and cheese? Here are a few more varieties you could try instead!
- Make a veggie version with mushrooms, kale, and peppers.
- How about a ham and cheese variety?
- Maybe a cheese lovers version would be good instead? I’d add feta, mozzarella, and cheddar!
Want to Freeze these Egg Muffins?
I flash freeze, place them in bags, and then take however many out at once and reheat in a 350 degree oven. If they’re thawed ahead of time (mine are not usually), they reheat very quickly. If you have a microwave (I do not), they will reheat even quicker. If you’re like me and are neither organized enough to thaw them ahead of time, nor do you own a microwave, just plop them back in the oven for about 20 minutes. When they’re heated all the way through, ENJOY!
- 12 pieces of bacon, cooked
- 9 eggs
- 1/4 cup milk or half and half
- 1/2 cup cheese
- 1 cup chopped spinach
- salt & pepper to taste
- Preheat oven to 350 degrees.
- Cook bacon - I like to bake mine ahead of time and freeze it. To bake bacon, cook it at 350 degrees for 15-20 minutes, turning half way through the cooking time and watching closely at the end to make sure it doesn't burn.
- Combine eggs, milk, cheese, spinach, salt and pepper. Whisk well with a fork.
- Warp bacon around each cup of a muffin pan. By the way, I love my stone muffin tin. I use it all the time and rarely have food stick to it.
- Divide egg mixture evenly into muffin pan.
- Bake for 18-22 minutes, or until eggs are cooked.
By the way, don’t forget to save that bacon grease! It’s useful in so many delicious recipes – like this wilted lettuce salad, and our favorite refined sugar-free cornbread as well. Here’s how to save bacon grease and ten delicious uses for it as well.
What do you feed your husband for breakfast? And what type of bacon do you prefer? Crispy like my family, or something else?