Spinach & Bacon Egg Muffins

  • Author: Ciara @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 3 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: European


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


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


  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


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.