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Close up of 3 bacon and spinach egg muffins in a glass meal prep container with berries and avocado.

Bacon and Spinach Egg Muffins

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!
Course Breakfast
Cuisine American
Keyword low carb breakfast, Make ahead Breakfast, meal prep
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 127kcal
Author Laura



  • 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
  • teaspoon salt
  • 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.



Calories: 127kcal | Carbohydrates: 1g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 193mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg