Spinach & Bacon Egg Muffins

A delicious and filling breakfast designed to get kids excited about eggs. 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 and one of my favourite 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!

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. 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. 

And did you know that Sainsbury’s are the UK’s leading retailer of cage-free fresh eggs and the first major retailer to use cage-free eggs as ingredients in all of it’s own brand products. So you can be assured of eggcellent eggs at all times (cheap joke I know!).

Back to the muffins and here’s my recipe for my Spinach & Bacon Egg Muffins. 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. You can then add whatever toppings you like to finish them off. I used chopped tomatoes and peppers but lots of cooked or raw veg would work well. You could even add a bit of grated cheese for extra taste. Yum!

Spinach & Bacon Egg Muffins

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★★★★★ 4.5 from 2 reviews

• Author: Ciara @ My Fussy Eater
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 minutes
• Yield: 3
• Category: Breakfast

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Description

A delicious and filling breakfast designed to get kids excited about eggs. Also perfect for low carb, paleo and Whole30 diets.

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Ingredients

• {makes 6 muffins}
• 6 smoked bacon rashers or medallions
• baby spinach
• 6 medium eggs
• 1 tsp oregano
• tomatoes / peppers / mushrooms, etc chopped

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Instructions

1. Grease a muffin tin (I use a silicone muffin tray to ensure they don’t stick) and preheat the oven to 180c.
2. 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.
3. Meanwhile crack the eggs into a bowl or jug, whisk until combined and add the oregano.
4. 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.
5. 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.

1 Muffin1921.2 g253.6 mg15.4 g5.1 g3.1 g0.7 g9.9 g

**DISCLOSURE: I was compensated by Sainsbury’s for this blog post but all views and opinions are my own.