bacon, gruyere, and spinach egg muffin

egg muffin

I make egg muffins all the time. They’re so easy and versatile—I literally throw in whatever I have in my fridge. Add a meat, a cheese, and a vegetable, and voila, you’ve got yourself an easy and delicious breakfast. 

Ingredients (makes 6 big muffins)

  • 6 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • 1 cup grated Gruyere
  • 1  cup fresh spinach, cooked
  • 6 bacon slices, cooked, drained of fat, and chopped; or store-bought cooked bacon
  • 1/2 cup grated Parmesan cheese (optional)


Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.

In a large bowl, beat eggs until smooth. Add milk, salt, Gruyere and mix. Stir spinach, cooked bacon into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.

Top each muffin cup with grated Parmesan cheese.

Bake for 20-25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s