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Bacon and egg muffins

30 min
Bacon and egg muffins

These delicate egg muffins with bacon are a delicious make-head breakfast made from simple but well-picked ingredients. Savour the combination of soft and fluffy egg with crispy and salty bacon and enjoy the fact that they are so easy and quick to make. With a batch of these bacon and egg muffin cups, you will never have to skip breakfast or lunch again. Start a busy day off with these filling, crispy, and flavour-packed breakfast muffins.

Ingredients

Thinly sliced bacon
125 g
Butter
10 g
Rinsed baby spinach leaves
100 g
Eggs
8
Skimmed milk
4 tbsp
Coarse salt
½ tsp
Freshly ground pepper

Instructions

  • Preheat the oven to 200°C (regular oven).
  • Cut bacon slices into strips and put them in a cold pan. Fry the bacon over high heat while stirring for approx. 4 minutes. Let the bacon drain on a paper towel.
  • Melt butter in the pan over high heat, but without browning.
  • Sauté spinach for approx. 1 minute until it wilts. Finely chop the spinach.
  • Beat eggs, milk, salt, and pepper with a hand mixer for approx. ½ minute. Add the spinach and beat for a further 10 seconds.
  • Pour the egg mixture into 12 small silicone muffin cups (approx. 75 ml). Spread the fried bacon on top and bake the 12 egg muffins on a sheet pan lined with baking paper for about 15 minutes at 200°C.
  • Allow the small muffins to cool slightly, then remove them from the moulds to cool completely.
  • Place the cooled muffins in small muffin liners if they are to be included in a packed lunch.
Enjoy!

Tips

Do not overbeat the eggs, or the muffins will puff and then deflate in the oven. Whisk until the ingredients are well combined – the eggs should not be frothy. If you do not have any silicone muffin cups, you can use muffin liners or grease the muffin pan, so it is easier to remove the egg muffins. The muffins will puff up nicely while they cook in the oven. Thus, only fill the cups or liners ¾ of the way to prevent the egg mixture from overflowing. Once they are done, allow a few minutes for them to cool before attempting to remove them from the pan.

Questions about bacon and egg muffins

Need a quick snack for breakfast or the lunch box? With our recipe for egg muffins with bacon, it is very easy to make soft and fluffy muffins that are both delicious and practical to bring along for school or work. Read on to learn more about the tasty snack and how to make it.

What is an egg muffin?

An egg muffin is like a mini version of an egg frittata or a crustless quiche. The small egg muffins are made with eggs, milk, spinach, and bacon and baked in a muffin pan. They bake up nice and fluffy and are suited for breakfast, lunch, or a quick snack. It is a great grab-and-go meal you can take wherever you go.

How to make an egg muffin?

Start with preparing the crispy bacon and wilted spinach, then combine the ingredients for the egg mixture. Beat all ingredients together and divide the mixture into 12 silicone muffin cups. Spread the bacon on top and bake in a preheated oven at 200°C for about 15 minutes.

Can you freeze egg muffins?

Freezing egg muffins can sometimes be a hit-or-miss because they contain eggs. Therefore, the muffins must be wrapped tightly to protect them from freezer burn or drying out. When the egg muffins are done baking, allow them to cool before wrapping them individually in two layers of cling film. Place the wrapped muffins in a freezer bag and transfer them to the freezer. They will keep well for up to 3 months.

How long will egg muffins keep?

These egg muffins keep well for about 3-5 days when kept in the refrigerator. Be sure to store the muffins in an airtight container or a sealable freezer bag. This will protect them from moisture and odours, so they stay fresh and fluffy. You can enjoy them cold straight out of the fridge or heat them in the microwave in 20-30-second intervals.

Other recipes

See more

Delicious egg muffins with bacon

Try these delicious and fluffy egg muffins with bacon and spinach. They are very easy to make, and you can whip them up and have them ready in less than 30 minutes. There is so much goodness contained in these small fluffy muffin cups. The combination of wetness from the eggs and added spinach yields an amazing spongy texture that makes it impossible not to love these oven-baked beauties.

Explore some of our other tasty egg recipes, for example, traditional eggs Benedict with crispy prosciutto and hollandaise sauce, quiche, a classic french tart with ham and french herbs with ham and sour cream, or whip up some creamy scrambled eggs garnished with fresh chives.

Enjoy soft eggs and crispy bacon

Eggs and bacon are a classic breakfast combo that has become a favourite staple in many households. But what makes this recipe so special is that it transforms these breakfast staples into muffins that are perfect on the go. They are quick and easy to make, work great for meal prep, and taste amazing. The crispy bacon is salty and crunchy with a pleasant roasted flavour that contrasts the egg muffin's fluffy texture. And who could honestly resist the taste of soft eggs with fried crispy bacon on top?

Perfect for lunch boxes and quick breakfasts

These bacon and egg muffins are a great make-ahead meal for a rushed morning or a lunch snack. You can simply pop them in the microwave and reheat them whenever you get a savoury craving. They are also delicious when eaten cold, making them perfect for a lunch box or for storing at work in the fridge so you always have a light lunch or snack option. You can also make and eat the bacon and egg muffins straight away, serving them for a tasty Sunday breakfast or as a side dish on a brunch table.

Quick bacon and egg muffins with spinach

Indulge in a quick breakfast packed with tons of flavour. These tantalising and deliciously filled egg muffin cups with bacon are so good that they will even get kids excited about the egg and tender spinach pairing. The spinach is sautéed to bring forth a robust aroma that adds more depth to the bacon and egg muffin cups. But the best part about these beauties is that they are portable, so you can enjoy a feel-good serving wherever you are.

Add your own touch

Our bacon and egg muffin recipe is super easy to customise depending on what ingredients you like and have on hand. For a spicy punch, add some diced jalapeno or a pinch of cayenne pepper to the other ingredients and make sure the mixture is well combined. It is an explosion of flavours, and you can even add a bit of cheese to balance the spiciness, for example, shredded cheddar or mozzarella. The flavour combinations are endless. Try adding sun-dried tomatoes and feta to the egg mixture and enjoy the perfect balance of flavours with each bite. You can also sauté some leeks and add it to the muffins to give a nice, sweet onion flavour that pairs well with the bacon and spinach.

This bite-sized snack option is the ultimate breakfast snack that puts others to shame. Serve the egg muffins alongside small veggie sticks and a tangy dip made with sour cream and cream cheese with herbs.

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