A delicious and filling breakfast designed to get kids excited about eggs. These egg muffins are also perfect for low carb, paleo and Whole30 diets.

If you follow me on Instagram you will know I’m am a little egg obsessed at the moment!
A lot of my breakfasts involve eggs in some shape or form like these Smoked Salmon & Egg Protein Pots.

What makes eggs so great?
Eggs are one ingredient that I always have to hand at home.
Aside from being delicious, they are inexpensive, versatile and an excellent source of protein and fat soluble vitamins.
Even if you don’t like the taste of egg, chances are you still use them in cooking or baking, making them an essential purchase in most households.
Egg Recipes
There are so many ways that you can combine eggs with just a handful of simple ingredients to make some really tasty but easy meals.
If you have younger children this Baby French Toast (or Eggy Banana Bread) is a great way to get little ones eating eggs. Suitable for weaning babies and toddlers too!
Despite my kids being well past the weaning stage, they still love this recipe to this day.

If your kids are ok with eating eggs on their own, then you could try these Airfryer Sausage & Cheese Soldiers with a dippy egg on the side for a real protein-packed breakfast.

Eggs aren’t just for breakfast either. These Dippy Eggs With Avocado Grilled Cheese Toasties make a tasty and quick lunch or dinner for hungry kids!

Quality Eggs!
Since having children I have become a lot more aware of not only the type of food that we eat, but the quality too. For me, cage-free eggs are an absolute must as I firmly believe that happy hens = good quality eggs.
Easy Egg Muffins
One of my favourite egg recipes has to be Egg Muffins.
Unfortunately my little fussy eater doesn’t share my enthusiasm for eggs so I’ve been trying out different versions of these muffins in the hope of enticing her to give them a go.
So far these Spinach & Bacon Egg Muffins have had the most success!

Back to the muffins and here’s my recipe for my Spinach & Bacon Egg Muffins!
Ingredients For Egg Muffins
I’ve used the following ingredients:
- 6 whole eggs
- bacon
- fresh spinach
- oregano
- cherry tomatoes
- bell peppers
See the recipe card below for full step-by-step instructions and ingredient amounts.
If you don’t like peppers or tomatoes then you can always swap out the veggies for your favourite vegetables.
Then add whatever toppings you like to finish them off.
You could even add a bit of grated cheese for extra taste. Yum!
Have a play around with different fillings to see what your little one likes. Combining different veg with the eggs in the muffins, can also be a great way to get them trying new flavors.
Rather than mixing all the ingredients up into the egg mixture I thought that creating layers of bacon and spinach might make them more appealing, as the layers are revealed once you cut in.
Storage Instructions
This is a great recipe to make in big batches as part of your weekly meal prep.
It’s the perfect way of making sure you’ve got some of these healthy breakfast egg muffins on hand for those busy mornings when time is not on your side!
They would also work well as a grab and go breakfast for teens if they are rushing out the door not having eaten!
The muffins will keep for a couple of days in an airtight container in the fridge. You can either eat them cold / room temperature or reheat them in the oven / microwave to warm them through.
If you liked my Spinach & Bacon Egg Muffins recipe, please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!
Use a mini muffin pan to create these little pancake bites topped with strawberries, raspberries, blueberries, chocolate chips or any other toppings that you like.


Spinach & Bacon Egg Muffins
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 minutes
Yield: 3 1x
Category: Breakfast
Method: Baked
Cuisine: European
Description
A delicious and filling breakfast designed to get kids excited about eggs. Also perfect for low carb, paleo and Whole30 diets.
Ingredients
- {makes 6 muffins}
- 6 smoked bacon rashers or medallions
- baby spinach
- 6 medium eggs
- 1 tsp oregano
- tomatoes / peppers / mushrooms, etc chopped
Instructions
- Grease a muffin tin (I use a silicone muffin tray to ensure they don’t stick) and preheat the oven to 180c.
- Cut the bacon into pieces around the same size as the bottom of the muffin tray. They don’t have to be exact. Put two pieces of bacon into each of the holes and bake in the oven for 5 minutes.
- Meanwhile crack the eggs into a bowl or jug, whisk until combined and add the oregano.
- Once the bacon has started to cook, remove from the oven and put a small handful of spinach on top of each slice. Pour the egg mixture on top and then add tomatoes and peppers or any other toppings.
- Bake in the oven for 20 minutes
Notes
This is a great recipe to make in big batches as the muffins will keep for a couple of days in the fridge. You can either eat them cold or reheat them in the oven / microwave to warm them through.

Sarah Jeffree says
This new year i’m really trying to make more of an effort to eat breakfast as I regularly skip, made these to take into work, and they really filled me up! to the point that come lunch break I had bowl of soup just to feel a small hunger gap. they also taste fab. Thanks for the idea.
★★★★★
Vicky says
I’m the same Sarah! Breakfast is such an important meal that I miss more often than not. Please check out my grab and go breakfast ideas to https://www.myfussyeater.com/healthy-grab-go-breakfast-ideas-for-teenagers/ Thanks for your great comment.
Bonnie says
These came out really well and were delicious…great to have in the fridge for a snack as well.
★★★★★
Winnie | Kitchen Appliances says
These muffins look so delicious. All those wonderful ingredients! I wish I had some in front of me right now. I’m looking for a new tasty egg breakfast idea and I think I’ve found it! Thanks for sharing.
Sjuul says
Hi! A little late to the show, but could you tell me what the nutritional values are from this recipe?
★★★★
Ciara Attwell says
Sorry but I don’t calculate the nutritional value of my recipes. If you input the ingredients into any online calculator you will be able to find this info though.
Louise says
Made these for breakfast this morning and they were gorgeous. I actually used unsmoked back bacon and pan fried it first then added them to the bottom of the muffin cases. Will definitely make again ????
Ciara Attwell says
So glad you liked them, they’re one of my favourite breakfasts!
Jenny says
Any thoughts on how to freeze & reheat them?
Ciara Attwell says
Hi Jenny. I think you could freeze them once then have cooked and cooled and then simply leave them out to defrost or else pop them back in the oven to defrost and warm through. I haven’t tried it myself with this recipe so can’t say for definite if that will work though!
CakePants says
Oh yum, what a delicious and healthy breakfast!! I admit, I’m not very good about eating veggies in the morning, but this looks like a great way to start to remedy that 🙂
Elizabeth says
These little blighters are so cute 🙂
Ciara Attwell says
Thank you! I had to really think about how to make them more appealing to a fussy 3 year old!
Dannii @ Hungry Healthy Happy says
Yum! I love making egg muffins, are they are great for a quick and healthy breakfast.
Ciara Attwell says
Absolutely!!
Rach says
These sound like a quick and easy breakfast treat. Def on my list of things to try – just as soon as I get myself a muffin tin!
Ciara Attwell says
Definitely get a silicone one so the muffins won’t stick!