Breakfast bacon spinach and egg muffins

Great for picnics or on the go breakfasts. Serve hot or cold with relish.


  • Egg muffins with spinach and bacon6 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • 1/2 cup grated cheese
  • 3/4 cup spinach, cooked and drained
  • 6 bacon slices, cooked and chopped
  • 1/3 cup grated Parmesan cheese (optional)


Preheat oven to 180 C. Spray a muffin pan with non-stick cooking spray.

In a large bowl, beat eggs until smooth. Add milk, salt, cheese and mix. Stir the spinach, cooked bacon into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.

Top each muffin cup with grated Parmesan cheese.

Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.