Bacon Feta and Spinach Egg Muffins

Delicious egg cups with a boost of veggies from spinach, plus crumbles of feta & bacon in every bite. You’ll love these healthy, make-ahead bacon, feta and egg muffins that are packed with protein and take just 30 minutes to make. They’re easy to customize and make paleo, too!

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Before becoming a mom I loved cooking breakfast every morning. But now, there’s nothing I love more than waking up to a delicious, already made breakfast waiting for me in the fridge. Agree?

That’s where these easy make ahead bacon egg muffins come in! What I love most about a recipe like this is that they can be a quick breakfast for me and my toddler but also can double as a kiddo snack later in the day.

Whether you are keto, paleo, low carb or whole whole30 – egg muffins can easily check all the boxes. IOr maybe you are NONE of those things and that’s okay because these bacon feta and spinach egg muffins are truly just a simple breakfast packed with clean proteins & veggies and are easy to make. Need I say more?

Simple bacon egg cup ingredients

Not only are these bacon feta and spinach egg muffins delicious, but they’re also made with super simple ingredients that are easy to customize. Here’s what you’ll need to make them:

• Bacon: scrumptious, salty bacon! To keep these healthy, use a sugar & nitrate free bacon. I love the Pederson Farms Brand, Use my code Alex10 for $10 off your order.
• Spinach: Even if you don’t love spinach, this is a great way to sneak in this nutrient dense green. But also, you can sub any sauteed veggie in place of spinach
• Eggs: you’ll need eight eggs in this recipe.
• Milk: a little milk makes the egg cups super fluffy. I like to use a dairy free milk like unsweetened almond milk but you can use any milk you’d like.
• Cheese: feta is the cheese used in this recipe.
• Garlic Powder, Salt & pepper: gotta give the eggs a boost of flavor with a little seasoning

Any cheese or veggies should work well in these egg muffins, just make sure they don’t have a ton of moisture otherwise the egg cups might get soggy (example: zucchini or really juicy tomatoes).

Delicious egg muffins in 4 easy steps

1. Cook the bacon. Add 1 slice of bacon to each muffin cup of your muffin tin. Make sure to wrap it in a circle around the muffin tin and bake it for about 10 minutes. There’s no need to use muffin liners or cooking spray as the bacon provides enough grease. I have linked my favorite silicone muffin tins which are SO easy to clean and are low toxic!
2. Saute your veggies. Cook up the spinach (or whatever veggies you’re using) in a pan with a little ghee or avocado oil Then divide the veggies between the muffin cups.
3. Prep the eggs. Whisk the eggs, milk, garlic powder and salt and pepper together. Pour into the muffin cups on top of the veggies and top with feta cheese crumbles or any cheese you’d like.
4. Baked & enjoy! Bake the bacon egg cups for about 18-22 minutes or until the eggs are set. Run a knife around the edges of the bacon then remove from the muffin tin and enjoy!

How to store and reheat egg cups

To store

1. In the fridge. These bacon egg cups with store well in the fridge for up to 5 days. Simply allow them to cool completely to room temperature, then transfer to an airtight container.
2. In the freezer. If you want to freeze your egg cups, simply place them in a freezer safe bag or container after they’ve cooled completely. They should stay good frozen for up to 3 months. However, I personally think these are best when stored in the fridge!

More Savory Breakfast Recipes:

Easy Egg Cups with Chorizo and Green Chile
Sausage Sweet Potato and Kale Breakfast Hash
Grain Free Breakfast Burrito Bowls

If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap a picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!