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Bacon Wrapped Spinach, Cheese & Egg Muffin Recipe

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! 

Bacon Wrapped Spinach, Cheese & Egg Muffin 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

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.

how to bake bacon

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.

bacon wrapped egg spinach and cheese muffins

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.

Bacon wrapped eggs with spinach & cheese

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!

Bacon Wrapped Egg, Spinach & Cheese “Muffins”

Bacon Wrapped Egg, Spinach & Cheese “Muffins”


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Combine eggs, milk, cheese, spinach, salt and pepper. Whisk well with a fork.
  4. 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.
  5. Divide egg mixture evenly into muffin pan.
  6. 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?

Bacon Wrapped, Egg, Spinach, & Cheese muffins

German Pancakes Recipe Perfect for Breakfast, Brunch & Dinner!

Need a quick breakfast idea? This German Pancakes recipe has long been a staple in our house. We almost always have the ingredients on hand and my kids love it every time. If you’re looking for an easy recipe that’s perfect almost every time, try it!

german pancakes recipe

German Pancakes Recipe Perfect for Breakfast, Brunch & Dinner!

I was drawn to this recipe because it’s quick, easy, and frugal. You really only need eggs, milk, and flour to make these pancakes, though vanilla and salt make a nice addition too.

This recipe quickly became a family favorite.  My kids love watching the pancake puff up in the oven and they also love any excuse to eat pure maple syrup. When I first started serving this recipe, I made my own buttermilk syrup which was also super delicious! 


What is a German Pancake

I originally got the recipe for German pancakes from my dear friend Stacee. You may have heard of a Dutch baby pancake, and honestly, I think they’re pretty much the same thing. It’s kind of a custardy popover that we all love.

Making this recipe is really easy! Although I have shared it many times, I’ve  adapted the recipe somewhat as I learned a few things over the years. 

One thing I learned recently is that preheating the oven is not necessary! I’ve found they rise better when they are placed in a cold oven that slowly comes to temperature. So, don’t preheat your oven, and do use room temperature ingredients to get the most rise out of this recipe!

german pancakes with caramelized apples

How to Make German Pancakes

First, using warm melted butter in your pan is key as it helps them rise in the oven. I like to melt 3 tablespoons of butter in a cast iron skillet over low heat while I whisk the eggs and prepare the other ingredients.

In a medium bowl, whisk 6 large eggs. I’ve seen recipes that call for fewer eggs, but using 6 eggs really gives this recipe a nice custardy texture. Mix in milk and pure vanilla extract too.

Since we have backyard chickens, ducks, and more who lay us eggs, we always have eggs on hand. Duck eggs are especially tasty in this recipe too, if you have them!

In a large bowl, combine flour and salt. If you’d like to add a bit of sugar, you can, but I usually omit. Add about ⅔ of the egg mixture and whisk well to combine. Then add remaining egg mixture and whisk it in too, trying to get all the lumps out of the batter.

pouring the german pancake batter into the pan

Be careful pouring the batter in the hot pan you melted the butter in, place it on the bottom rack of your oven, and then turn your oven on and let it slowly heat to 375 degrees. Depending on how long it takes your oven to heat up, this recipe could take anywhere from 30-40 minutes to bake.

Once the pancake is really poofy and a lovely golden brown color, remove it from the oven. Cut into slices, top with powdered sugar, and serve warm with your choice of toppings.

Here are answers to a few questions people have asked me over the years about this recipe:

german pancakes with apples

Are German Pancakes really German?

Having spent almost ten years in Germany, I can tell you that I never had a recipe like this. German pancakes are pretty identical to Dutch baby pancakes – perhaps being called Dutch baby because of the similarity of Dutch to Deutsch (the German word for German). 

Upon research, I learned that German Pancakes originated in the 1900s in a restaurant in Seattle called Manca’s Cafe. Wikipedia has the story, if you’d like to read more about it.

Can you freeze German Pancakes?

You can absolutely freeze German pancakes. They don’t normally last that long at my house, but feel free to wrap and freeze. When you want to eat them, just pop them on a baking tray and bake at 350 until heated through. Of, you can heat them in the microwave if you prefer.

Why won’t my German Pancakes rise?

If you’re having trouble getting your German pancakes to rise, make sure that your ingredients are at room temperature before baking (including your eggs). Whisk the eggs before combining with other ingredients, and make sure your batter is well mixed before pouring it into the baking dish.

Unfortunately, whole wheat flour will not rise as nicely as all-purpose flour. I’ve also found that melting the butter ahead of time produces a better rise than simply dotting a 9×13 pan with cold butter and then adding the batter.

how to tell when german pancake is done

How to know when the German Pancakes are done

Your German pancakes will be done when they are really poofy and nicely golden brown. Sometimes you may see melted butter on the top, and that’s ok, as long as the center is set. Do know that they will deflate pretty quickly when you take them out of the oven – perfectly normal!

custardy german pancake with caramelized apples

What to put on German Pancakes

Lots of toppings are fabulous for this recipe! We love all of the following toppings:

  • Maple syrup
  • Homemade buttermilk syrup
  • Jelly
  • Sweet apples
  • Berries, fresh lemon juice, whipped cream
  • Nutella
  • Pie filling
  • Apple sauce

What to serve with German Pancakes

We generally serve our German pancakes with fruit like the caramelized apples in the photo above, but bacon always makes everything taste better, amiright? 

Yield: 8 slices

German Pancakes

German Pancakes Quick & Easy Homemade Breakfast

A deliciously perfect recipe for breaksfast, brunch, lunch, or dinner! It also makes a great after-school snack. Baked "pancake" - custardy popover.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 3 tablespoons butter, melted in an oven safe skilled over medium-low heat
  • 6 eggs, whisked
  • 1 1/2 cups milk
  • 1 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups flour
  • 1/2 teaspoon salt


  1. Melt butter in cast iron skilled over medium-low heat. Remove from heat.
  2. In medium bowl, whisk eggs, them combine with milk and vanilla extract.
  3. In a large bowl, combine dry ingredients.
  4. Carefully pour 2/3 of egg mixture into dry ingredients and whisk to combine. Add the remaining egg mixture and whisk until lumps are gone.
  5. Pour mixture in cast iron skillet over the butter and place in a cold oven.
  6. Turn the oven on to 375 degrees and bake 30-40 minutes, or until the pancake is very poofy and golden brown.
  7. Remove from oven, cut into slices, and serve with toppings of choice.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 235Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 155mgSodium: 244mgCarbohydrates: 28gFiber: 1gSugar: 5gProtein: 9g

Nutritional data is not always correct.

Want some more quick breakfast ideas? You might like these posts too:

Leftover Eggnogg Waffles

Almond Milk Pancakes

Egg casserole that’s not mushy

Overnight Breakfast Casserole That’s Not Mushy – Perfect for Christmas Morning

Looking for an easy breakfast casserole that’s not mushy but is still delicious? I think you will like this great recipe. Because it’s prepared the night before, it’s perfect for Christmas Morning, any brunch or even breakfast for dinner!
Breakfast casserole that's not mushy

Overnight Breakfast Casserole That’s Not Mushy!

I love the ease of breakfast casseroles, but was never satisfied with them before because I think they are “mushy.” You know what I mean, right? I’m a texture gal. I can’t stand mushy textured food.

I think anything that resembles oatmeal is gross…and I have really tried to like it because I know it is so healthy and frugal – but I. Just. Can’t. Mushy stuff just doesn’t go down right. 

make ahead breakfast casserole that's not mushy

Normally, I am not a fan of the breakfast casserole because of the texture. But, I attended a baby shower where this egg casserole was served and I loved it. I’m convinced that the difference is using potatoes instead of white bread. 

Have you had those breakfast casseroles made with bread? I always find them too mushy. I was originally skeptical about trying a new breakfast casserole, but potatoes make all the difference.

Overnight Breakfast Casserole with Hash Browns

Yes, potatoes! Every time I’ve used potatoes instead of bread, I am so happy with the resulting egg bake! So if you want an easy overnight breakfast casserole that’s not mushy, this recipe is for you!

Using potatoes instead of bread was a huge aha moment for me, and I haven’t looked back.

Here’s how to make a breakfast casserole that’s not mushy. It’s perfect for Christmas morning, brunch, or quick weeknight dinner!

cook sausage for the make ahead breakfast casserole

Brown sausage and spread in lightly greased 9 X 13 dish. I use my Le Creuset 5 qt braiser. It’s nonstick, oven safe, and so pretty!

add potatoes to the breakfast casserole

Spread potatoes over sausage. Put the shredded cheddar cheese on top of the potatoes. Then, combine eggs, milk, salt, pepper in a large bowl, and pour over hash browns, sausage, and cheese.

add cheese before baking

At this point, cover and refrigerate overnight. The next morning, preheat the oven to 350 degrees. Sprinkle a little extra cheese on top, and bake uncovered at 350 degrees for 35 minutes or up to 45 minutes. Or, you can go ahead and cook it immediately too! Your call.

breakfast casserole

These tools make this breakfast casserole a snap!

Questions about this Overnight Breakfast Casserole

Can I use ham or bacon instead of the sausage?

Absolutely! You can use any type of meat you want. We prefer sausage, but cooked crumbled bacon or 2 cups of leftover ham are also delicious in this egg casserole.

Do I have to refrigerate it overnight?

No, you don’t. You can make it up and cook it right away, if you want. I like to have it made in advance, but you certainly don’t have to.

Do I have to thaw the hash browns?

This comes down to personal preference. If you thaw your hash browns first, they won’t be as soggy. If you’d like them to be even more crispy, you can cook them a little bit prior to adding the other ingredients, but I almost never do this. 

How should I thaw the hash browns?

Ideally, you will thaw the hash browns by leaving them in your fridge overnight. The day you make up this casserole, dry them off a little bit with kitchen towels before adding them to the casserole dish. You can use paper towels if you prefer, but I eliminated paper towels from my kitchen years ago and haven’t looked back. Kitchen towels work just fine. 

Why don’t you mix the cheese in with the eggs?

Adding the cheese to the casserole separate from the egg mixture helps insure a more equal distribution of cheese throughout the casserole. You can mix the cheese in with your eggs if you don’t care about that. 🙂

What type of potatoes should I use in this easy breakfast casserole?

You can buy the pre-shredded bags of potatoes –  plain potatoes or potatoes with peppers and onions are also delicious. Remember to thaw frozen hash brown potatoes before making this recipe. You can also shred your own potatoes to use in this recipe if you want. Since I grow a lot of potatoes in my garden I am always looking

for ways to use them. If you shred your own potatoes, I recommend rinsing them and squeezing as much water out of them as you can.

Grab your printable breakfast casserole recipe.

Yield: 12 servings

Egg Casserole that’s not too Mushy

make ahead breakfast casserole that's not mushy

Quick and easy overnight egg casserole perfect for Christmas morning or when you have company. Made with sausage, hash browns, and farm fresh eggs, this egg bake is always a hit!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 1 lb. regular sausage
  • 1 lb. frozen cubed or shredded frozen potatoes
  • 6 eggs
  • 1 1/4 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 - 3 cups grated cheddar cheese


  1. Cook the sausage in an oven proof pan and drain the fat.
  2. Combine the eggs, milk, salt, and pepper, and whisk well.
  3. When the sausage is cooked, cover with the frozen potatoes, add 2 cups cheese, then pour the egg mixture on top. Stir well.
  4. Cover the casserole and place in the fridge over night to cook in the morning.
  5. Preheat the oven to 350 the morning you want to bake it.
  6. Before you bake, add an additional cup shredded cheese, if desired.
  7. Bake for 35-45 minutes.
  8. Or, cook it immediately and enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 429Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 174mgSodium: 928mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 22g

Nutritional information is not always correct.

Want more delicious make-ahead breakfast recipes? Try these.


 Make Ahead Breakfast Casserole That's Not Mushy - 10 minute prep, 5 easy ingredients a must have recipe for brunch or breakfast for dinner.

Slow Cooker Breakfast Ideas {To Simplify Busy Mornings}

Looking for breakfast recipes to simplify busy mornings? Check out this list of 15 Slow Cooker Breakfast Ideas, perfect for Christmas Day or any any other busy weekday mornings!
Slow Cooker Breakfast Ideas {To Simplify Busy Mornings} from SimplifyLiveLove.com

Slow Cooker Breakfast Ideas

I don’t know what I would do without my 6 qt Hamilton Beach Slow Cooker. It gets a workout at least a few times a month, sometimes a lot more often. While I’ve never made breakfasts in it, I’ve often thought I should, so we put together a list of the most delicious sounding slow cooker breakfast ideas for you! They’re perfect for any day, but even more relevant during holidays! If you don’t have a slow cooker, I highly encourage you put this one on your wish list as slow cookers are such a fabulous way to get a frugal, delicious, and nutritious meal on your table, and this version is my favorite!!

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