These bacon & spinach egg muffins are a delicious brunch or for easy breakfast meal prep. They’re made with just a handful of simple, delicious ingredients, and they’re Keto and Whole30 compatible!
This recipe was made in partnership with Aldi. All opinions are my own.
It’s no secret that I absolutely love breakfast. I wake up in the morning and I’m more than ready to start the day with a big meal. And because our hens love to keep us fully stocked up, I’m usually making eggs.
These little cups of deliciousness are literally everything I want, all in one perfect portable mini frittata. They’re made with eggs, bacon, spinach, onion, and that’s pretty much it, and they’re super easy to make. Best of all, they’re great if you’re following Whole30, Keto, or Low Carb.
Make a batch for your next brunch get-together, or make them for your weekly meal prep. You can even freeze them for super fast meals on the go later on!
Today I grabbed everything I needed from my local Aldi! Here’s what you’ll need to make this at home:
- Large eggs
- Bacon. Choose sugar free bacon to keep this Whole30 and Keto friendly.
- Onion. I personally prefer red onion, but any type will work beautifully.
- Almond milk. Make sure you buy unsweetened, unflavored almond milk. I’ve made that mistake before, whoops!
- Avocado or olive oil. Spray oil will make make greasing the muffin tin easier.
👉 Free free to customize the ingredients in your egg muffins. Depending on your tastes and dietary restrictions, you could add extra veggies like diced bell peppers, broccoli, or add feta or cheddar cheese.
Step by Step Instructions
First, do the prep work. That means you’ve got to get the bacon cooking. Add the bacon to a skillet and cook it over medium heat, turning, until nice and crispy. Transfer the cooked bacon to a plate with a few paper towels to cool.
While the bacon cools, dice the onion and chop the spinach into tiny pieces. Crack all the eggs into a large bowl, add the milk and salt and pepper, and whisk.
By the time you’re done with that, you should be able to handle the bacon pieces, so cut them into bite sized pieces.
Next, prepare the muffin tin. Spray or brush each well with oil, then fill with the chopped spinach, bacon, and onion. Fill each muffin tin equally with the whisked egg mixture until it’s about 80-90% filled to the top.
Carefully transfer to a preheated oven and cook for about 18-22 minutes, or until the egg muffins are cooked through.
👉 To help tell if they’re cooked, remove the muffin tin from the oven and give the whole muffin tin a little jiggle. If the centers of the mini frittatas don’t shake when you jiggle it, you should be good. If they still seem wet and jiggly, set the muffin tin back in the oven for another 3-4 minutes, then test again.
- To store: Wait until the egg muffins are completely cooled, then transfer them in an air tight container or zip top baggie. When stored properly, they keep for 4-5 days!
- To freeze: Once cooked, let the egg muffins cool completely. Set them on a baking sheet, spaced so they aren’t touching, and freeze for 1-2 hours. Transfer the par-frozen egg muffins to a large zip top bag or airtight container, and freeze for 2-3 months. As needed, take them out of the freezer, and allow them to defrost overnight on a plate in the refrigerator before reheating.
- To reheat: Reheat egg muffins in the air fryer (350°F for 3-4 minutes), or in the microwave for 1 – 1.5 minutes. Only reheat egg just until they’re warmed through, because reheating for too long will make the texture rubbery.
Can I prep this in advance to cook later? Yes! Simply follow the directions to assemble in the muffin tin (through step 4 below). Cover lightly with a piece of plastic wrap, then set in the refrigerator up to a day in advance. Remove it from the refrigerator for about an hour to bring to room temperature, then bake as usual according to the instructions below!
Okay, now all that’s left to do is get cooking! If you make this recipe, I’d love to hear about your experience making it. Please leave a comment below or tag me on Instagram @cookathomemom.
Bacon and Spinach Egg Muffins
- 12 large eggs
- 12 slices sugar free bacon
- 1 cup baby spinach
- ¼ cup diced onion any kind
- ¼ cup unsweetened almond milk
- 1 teaspoon avocado oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Preheat your oven to 375°F (190°C). While it preheats, cook the bacon in a large skillet over medium heat until it’s nice and crispy. Set it aside on a paper towel lined plate to cool.
- Dice the onion and spinach. Once the bacon is cooled enough to handle, cut it into bite-sized pieces.
- Crack the eggs into a large bowl. Add the milk, salt, and pepper. Whisk it all together until fully combined.
- Spray or drizzle a muffin tin well with oil. Add the spinach, onion, and bacon in each well, then pour the egg mixture on top, until each is filled to about 80%.
- Bake for 18-22 minutes, or until the eggs are cooked through.