Make a grab-and-go breakfast using egg, spinach, bacon, cheddar cheese and leftover bread. These breakfast muffins bake up as complete meals that you can quickly reheat for breakfast.
Active time: 20 minutes Total time: 60 minutes
Bacon, Egg & Spinach Breakfast Muffins
Ingredients
- 1 (10oz. or 280g) package frozen chopped spinach, thawed
- 4 slices 100% whole-wheat bread, cubed
- 2 tbsp olive oil
- 1 cup cheddar cheese, shredded
- 3 green onions, chopped
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp black pepper
- 4 slices cooked bacon, roughly chopped
- 5 large eggs
- 1 1/4 cups low-fat milk
Directions
Preheat the oven to 375°F (190°C). Lightly coat a 12-cup muffin tin (or two 6-cup tins) with cooking spray and set aside.
Place the thawed spinach in a mesh strainer and squeeze out as much excess water as possible. Set aside.
In a large bowl, toss the cubed bread with the olive oil until lightly coated. Add the spinach, cheddar cheese, green onions, garlic powder, salt, black pepper, and chopped bacon, and mix until well combined. Divide the mixture evenly among the muffin cups.
In the same bowl, whisk together the eggs and milk until smooth. Pour the egg mixture evenly over the bread mixture in each muffin cup.
Bake for 30–40 minutes, or until the tops are golden and the centers are set. A skewer inserted into the center should come out clean. Let the muffins cool slightly before serving.
Storage: Once completely cooled, transfer the muffins to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in a freezer-safe container or bag for up to 2 months.
Reheating: Place one muffin on a microwave-safe plate and heat for 30–45 seconds if refrigerated, or 1–1½ minutes if frozen.
Serves: 6 | Serving Size: 2 breakfast muffins
Nutrition (per serving): Calories: 301; Total Fat: 19g; Saturated Fat: 7g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 196mg; Sodium: 536mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 4g; Protein: 18g
Nutrition Bonus: Potassium: 433mg; Iron: 14%; Vitamin A: 2%; Vitamin C: 3%; Calcium: 27%
Originally published April 17, 2020; Updated March 2026
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