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Close up handheld photo of Meal Prep Egg Muffins in a dark grey tin showing golden-brown puffed edges and vibrant spinach flakes.

Meal Prep Egg Muffins with Crispy Bacon and Spinach

These Meal Prep Egg Muffins are a high-protein, spongy, and delicious breakfast. Featuring crispy bacon bits, fresh spinach, and melted cheddar, they are baked to golden-brown perfection for the ultimate grab-and-go morning meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 10 large Eggs Room temperature
  • 1/4 cup (60ml) Whole Milk Or heavy cream
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black Pepper
  • 6 slices Bacon Cooked until crispy and crumbled
  • 1 cup (30g) Fresh Spinach Finely chopped
  • 1/2 cup (75g) Red Bell Pepper Finely diced
  • 1 cup (115g) Sharp Cheddar Cheese Shredded

Equipment

  • 1 12-cup non-stick muffin tin Dark grey metal preferred for browning
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with oil or butter.
  2. Sauté the diced red peppers in a pan for 2-3 minutes until slightly softened. Ensure bacon is pre-cooked until crispy and crumbled into bits.
Mixing and Assembly
  1. In a large bowl, whisk the 10 eggs with milk, salt, and pepper for 2 minutes until bubbly and aerated.
  2. Fold in the chopped spinach and shredded cheddar cheese into the egg mixture.
  3. Distribute the sautéed peppers and crispy bacon bits into the bottom of the muffin cups. Pour the egg mixture over the top, filling each cup 3/4 full.
Baking
  1. Bake for 20-25 minutes until the edges are golden-brown and puffed, and the centers are set.

Notes

For extra fluffiness, don't skip the 2-minute whisking time.
Ensure the red peppers are diced small to prevent them from sinking to the bottom.