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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

Cream Cheese & Parmesan Asparagus Spears Recipe

Fresh asparagus is one of the finest treats of spring. While my favorite way to eat asparagus is an easy roast in the oven, these Cream Cheese & Parmesan Asparagus Spears make a lovely treat for a more formal table.Asparagus Spears with Cream Cheese & Parmesan

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Cream Cheese & Parmesan Asparagus Spears

ingredients for cream cheese and parmesan asparagus spears

Puff pastry, fresh asparagus, cream cheese, Parmesan, and egg are all the ingredients you need to make this crowd pleaser. If helps if the cream cheese is at room temperature, but the puff pastry rolls out better if it’s cold.

prepping the asparagus spears

To make these delicious little spears, roll out the puff pastry, spread cream cheese on it, and cut it into thin strips. Trim the bottom of the asparagus, and peel a little bit if the spears are really fat.  Then, simple roll one sprig of asparagus around the puff pastry. Once all of the pasty is used, brush a little egg on the spears, and then sprinkle parmesan cheese on top. Bake in a 400 degree oven for 12-15 minutes, or until the pastry is golden brown. By the way, if you need a nice baking sheet, I love these half baking sheets from Nordic Ware! I use them for everything – love them for sheet pan dinners. My favorite micro-plane also comes in very handy, as does this pizza cutter.asparagus spears

Your guests will love this easy recipe. It makes a great side dish or a nice appetizer too. Here’s your printable recipe for this delicious side dish or appetizer.

cream cheese and parmesan aspargus cigars

Yield: 6 side dish servings

Cream Cheese & Parmesan Asparagus Cigars Recipe

asparagus spears

Delicious appetizer or side dish made with fresh asparagus, puff pastry, and a little bit of cheese! A great spring recipe.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • 5 ounces puff pastry sheets
  • flour for dusting
  • 1/2 pound asparagus , washed and trimmed
  • 1-2 ounces cream cheese
  • one egg, beaten
  • 2 TBS parmesan cheese


  1. Preheat oven to 400 degrees.
  2. Roll the puff pastry sheet out into a 10" x 6" rectangle.
  3. Cover with cream cheese.
  4. Cut the sheet into 10 thin strips.
  5. Roll each strip around one spear of asparagus.
  6. Brush with egg and top with parmesan cheese.
  7. Bake for 10-15 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 266Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 42mgSodium: 139mgCarbohydrates: 29gFiber: 1gSugar: 1gProtein: 7g

Nutritional data is not always correct.

Like this recipe for Cream Cheese & Parmesan Asparagus Spears? You might also like these fun spring recipes as well.

Strawberry & Rhubarb Crisp

Strawberry Yogurt Cupcakes

My Grandmas’s Secret Strawberry Shortcake Recipe

Homemade Fruit Popsicles – Fla-vor-ice healthified

What’s your favorite way to eat asparagus? Enjoy this recipe!

Cream Cheese & Parmesan Asparagus Spears


How to Cook Perfect Dried Beans in the Instant Pot {Soaked or Unsoaked!}

The Instant Pot has been a real game changer for my family – especially its ability to quickly cook dried beans with no pre-soaking! If you want to learn how to cook all sorts of dried beans in a pressure cooker, this post is for you!

How to Cook Dried Beans in the Instant Pot {Soaked or Unsoaked!}

How to Cook Dried Beans in the Instant Pot

Do you know how to cook Instant Pot Beans? Beans can be tricky in the Instant Pot. Sometimes it seems like they come out hard and undercooked and sometimes they are cracked and overcooked. Learn how to get perfect beans every time this post. It doesn’t matter if you cook soaked beans or un-soaked beans in the Instant Pot – learn the tricks to get them both just right! While both ways are totally doable with these useful tips, we prefer no pre-soaking of the beans!

One of the things I love the most about my Instant Pot is the ability to cook un-soaked dried beans relatively quickly. My Instant Pot has transformed the way I cook dried beans. I never remember to soak beans the night before and the ability to simply omit that step is so lovely!


We eat a lot of beans here at SimplifyLiveLove. They are frugal and I always have them in my pantry. Our favorite types of beans to stock in the pantry are black or turtle beans, kidney beans, and pinto beans. I buy them in bulk and store them in 5 gallon buckets. 

Keeping a stocked pantry helps me cook from scratch and having rice and dried beans on hands means we almost always have something to cook in a pinch. Curious what I always have on hand in my pantry to cook from scratch? Read this helpful post on pantry essentials and grab my free checklist so you can stock your pantry too!

Besides that, beans are quite healthy. They are a fabulous way to added necessary protein to your diet, they are high in amino acids, they are rich in polyphenols, and they are lower in calories and fat than other protein sources. Learn more about health properties of beans here.

What do we do with beans?

Like I said, beans are a staple at my house and I almost always have a container of cooked beans in my fridge ready for some purpose. I add them to taco meat to stretch the meat, they’re a staple in my kids’ favorite taco soup, and we make a lot of pinto beans for bean burritos, nachos, and more. We also often have rice and bean bowls with guacamole and all the fixins. We also use dried beans in the best chili ever – also made right in your instant pot!

how to cook unsoaked dried beans in the instant pot

Time Chart for Dried Beans in the Instant Pot

I primarily cook three different types of beans: pinto beans, black beans, and kidney beans. But I have all types of beans in my pantry and so I’m sharing this handy chart of cooking times for nine different types of beans. Soak them, or don’t soak them. That’s your call. 

time chart for cooking dried beans in the instant pot (1)

Note: All times are in minutes. 🙂

How to choose a cooking time for unsoaked dried beans

How I choose a cooking time depends primarily on my end goal for the beans. If I plan to use the beans in another recipe, meaning they will continue cooking after I take them out of the Instant Pot, I will cook them for fewer minutes. 

For instance, if I’m using black beans in my taco meat, I’ll cook them for around 22 minutes instead of 27. But if I’m not putting them in another recipe, I will cook them for longer in the Instant Pot so they come out softer instead of al dente. I cook pinto beans for 28 minutes, for instance, instead of 25 if I’m making refried beans.

Water to Bean Ratio for Pressure Cooking Dried Beans 

The water to bean ratio for cooking dried beans in the instant pot is 4 cups water to 1 cup beans. One pound of dried beans is two cups, so you need 8 cups of water to cook one pound of dried beans in the pressure cooker.

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In addition to the beans, you’ll also need a good quality oil and salt as well. I prefer to cook with unrefined salt as regular ole table salt has been bleached and has a lot of additives that I’d rather avoid. My favorite type of salt is REAL Salt from the Great Salt Lake in Utah. I love its pretty colors and it has a nice taste and lots of healthy qualities too. There are so many different types of salt. We only use table salt for crafts.

how to cook soaked or unsoaked dried beans in the instant pot

Some things to be careful about when cooking Instant Pot beans

Make sure you do not overfill your pressure cooker when cooking beans, or it will foam and boil over. While the oil helps reduce foaming, one pound of beans (2 cups) is the maximum you can cook in a 6 quart Instant Pot. I know, that saddens me too, but it’s not worth the mess to cook more. 🙁 Also, use high pressure and a natural release for best results.

That said, I cook 4 cups of beans successfully in my 8 qt. Pressure cooker. I highly recommend the 8 qt Instant Pot if you have a large family or like to cook a lot at a time.

Yield: 12 - 1/2 cup servings of cooked beans

How to Cook Dried Beans in the Instant Pot

how to cook soaked or unsoaked dried beans in the instant pot

An easy way to cook dried beans in the instant pot. No pre-soaking required!

Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 15 minutes
Total Time 45 minutes



  1. Add ingredients to instant pot.
  2. Seal the lid and cook on high pressure for the time specified in the chart.
  3. Use a natural pressure release for at least 15 minutes. You can naturally release the pressure longer if you want.
  4. Manually release pressure and enjoy.


If you have a larger instant pot, add 4 cups of water per 1 cup of dried beans.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 66Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 330mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 2g

Nutritional information is not always correct.

And that’s it, my friends, how to cook dried beans in the Instant Pot! It’s totally worth the price of the Instant Pot to me, just for the ability to cook dried beans in a relatively short amount of time! Do you cook beans in your Instant Pot? I’d love to hear if you soak them, or skip it!

Want more easy Instant Pot Recipes? Here you go!

More Instant Pot Recipes You Will Love

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Here are the secrets to Instant Pot Beans. Cook dried beans, both soaked and unsoaked, with this handy time chart that will help you get perfect instant pot beans every time! #InstantPot #DriedBeans #InstantPotRecipes


From Scratch and Delicious Instant Pot Lasagna Soup

 Want all the fresh from-scratch lasagna flavors in a fraction of the time? Try delicious and hearty instant pot lasagna soup, one of my favorite one-pot meals on the table in about 30 minutes.

lasagna soup made in the instant pot

From Scratch and Delicious Instant Pot Lasagna Soup

At 6 pm the other night, my kids said they wanted me to make lasagna for dinner. I love making lasagna, but it’s not a meal I can start at 6 pm if I want to feed my family before 8 pm. While I can’t make lasagna from scratch in a hurry, I can make a quick lasagna soup in my instant pot! 

I know what you might be thinking. Lasagna does not sound good as a soup, Michelle. I understand where you’re coming from, but please believe when I say this is absolutely delicious. Even my super skeptical kids actually like this soup. 

In fact, my eldest daughter even said she thinks it taste like Chef Boyardee canned raviolis. You know what? I’ll take it. LOL!

I love that Instant Pot lasagna soup is a quick and easy meal I can make in a hurry! It’s hearty, delicious, and filling. If you want all the flavors of lasagna from scratch, but don’t have the time on hand to make it happen, try this delicious instant pot recipe instead!

delicious and easy instant pot lasagna soup

Let’s Make this One Pot Lasagna Soup in the Instant Pot

Put the oil in your instant pot and heat it using the sauté function. Once it’s hot, add beef and cook until it’s mostly browned, about 5 minutes. Add the onion and garlic and cook for 2-3 minutes longer until the onion is fragrant and translucent.

If possible, I recommend using organic ground beef. I source mine from a farmer right down the road, but if you aren’t that lucky, I highly recommend checking out Butcher Box. I’ve personally tried Butcher Box and think it’s a great way to get 100% grass-fed beef, heritage breed pork, and free-range organic chicken delivered right to your door! Use my affiliate link to get free bacon for life

I use my 8-qt Instant Pot for all my recipes. I used to have a smaller 6 QT version, but I love the 8 qt even more. For my family of six, it just gives me a little more capacity.

Now add chicken broth, tomatoes, seasoning, and noodles. You can cancel the sauté function first if you want, but I leave it on as it helps heat everything up before I start the pressure cooking.

Lasagna Soup - easy one pot meal from SimplifyLiveLove.com

What type of noodles works best in lasagna soup?

For the noodles, I recommend breaking up lasagna noodles, or using any thicker noodles – rotini etc – that takes at least ten minutes to cook. Don’t use quick cooking noodles or they will over-cook in the instant pot and turn to mush. That’s a yucky thing to have happen.

Stir to combine. Put the lid on the instant pot, lock into place, and make sure the pressure valve is set to sealing. Cook on manual high for four minutes. It will take about 15 minute for the pressure cooker to come to pressure.

lasagna soup in bowls

While the noodles are cooking, mix the cheeses together in a separate bowl. Spoon desired amount into soup bowls, top with soup and enjoy all the goodness of lasagna in about twenty more minutes!

After the 4 minutes are up, naturally release pressure for 5 minutes, then manually release the rest.

Carefully open the instant pot. Ladle soup into bowls and add a couple tablespoons of the cheese mixture, and enjoy!

best ever lasagna soup

Yield: 8

Hearty & Delicious Instant Pot Lasagna Soup

delicious and easy instant pot lasagna soup

Quick, easy, and delicious one pot meal made right in your instant pot- on your table in about 30 minutes.

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 30 minutes


  • 1 tablespoon high heat oil, avocado oil is my go-to
  • 1 pound ground meat, ground beef or Italian sausage or a mix of the 2
  • ½ yellow onion, diced
  • 2 cloves garlic, crushed
  • 6 cups chicken broth
  • 1 14.5 ounce can tomato sauce
  • 1 14.5 ounce can diced tomatoes
  • 2 tablespoons tomato paste (ketchup works in a pinch too!)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 ounces noodles

Cheese Filling

  • 8 ounces ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • shredded mozzarella cheese, if desired.


Heat oil using sauté function of instant pot, then add beef. Cook until mostly browned, about 5 minutes.

Add onions and garlic and cook for 2-3 more minutes.

Drain off excess grease, then add all remaining ingredients except the cheese.

Lock the lid on place, make sure the pressure valve is set to vent, then cook on manual high for 4 minutes.

Naturally release pressure for 5 minutes, then manually release remaining pressure.

Carefully open lid away from you so any steam doesn't hit you in the face.

Pour soup into bowls and add 1-2 tablespoons cheese mixture.

Grate fresh parmesan cheese and add salt and pepper to taste.



If you'd like, you can use a jar of marinara sauce instead of the tomatoes. You might want to reduce amount the seasoning if you do that.

You can also use cottage cheese in place of the ricotta cheese if you want.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 436Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 92mgSodium: 1493mgCarbohydrates: 19gFiber: 3gSugar: 6gProtein: 33g

Nutritional data is not always correct and varies depending on how much cheese you put in each serving.

If looking for more instant pot recipes? Here are a few of my favorites!

More Instant Pot Recipes You Will Love

Have you tried lasagna soup? What do you think?