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Spinach and Turkey Bacon Egg Muffins

4.95 from 18 votes
These Spinach and Turkey Bacon Egg Muffins are like tiny bundles of morning joy! Loaded with spinach, crispy bacon, and fluffy eggs, they're simple to whip up and great for a quick breakfast. And hey, they're keto-friendly too, so you can enjoy them guilt-free. Mix in your favorite veggies and cheese to make them uniquely yours!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 127
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 12 slices sugar-free bacon
  • 1 cup baby spinach
  • ¼ cup diced onion (any kind)
  • ¼ cup unsweetened almond milk
  • 1 tsp avocado oil
  • ⅛ tsp salt
  • ⅛ tsp pepper

Method
 

  1. Preheat your oven to 375°F (190°C). While it heats up, cook the bacon in a large skillet over medium heat until crispy. Set it aside on a paper towel-lined plate to cool.
  2. Dice the onion and spinach. Once the bacon has cooled, cut it into bite-sized pieces.
  3. Crack the eggs into a large bowl. Add the milk, salt, and pepper. Whisk until fully combined.
  4. Spray or drizzle a muffin tin well with oil. Add spinach, onion, and bacon to each well, then pour the egg mixture on top, filling each to about 80%.
  5. Bake for 18-22 minutes, or until the eggs are cooked through.

Notes

Pro Tip: For an extra flavor boost, try adding some shredded cheese to the egg mixture before baking. Cheddar, mozzarella, or feta cheese would all be delicious choices!
Variation: Feel free to customize these muffins with your favorite vegetables. Try adding diced bell peppers, mushrooms, or cherry tomatoes for a pop of color and added nutrients. You can also swap the turkey bacon for cooked sausage or ham if you prefer. Get creative and make these muffins your own!