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!
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.
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.
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!
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Spinach & Bacon Egg Muffins
Prep Time: 5 mins- Cook Time: 25 mins
- Total Time: 30 minutes
Yield: 3 1x
Category: Breakfast
Cuisine: European
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Pin RecipeDescription
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.
**DISCLOSURE: I was compensated by Sainsbury’s for this blog post but all views and opinions are my own.
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!