I made this awesome dish in the afternoon the other day with the intention of serving it for breakfast the next day. It did not happen because my family ate all of it for dinner that day. They could not resist tasting these muffins when they saw it on the kitchen counter. This bacon, mushroom and spinach egg muffin dish was so good; one was not enough for them. This breakfast/lunch/dinner is versatile as well; you can add any meat and/or vegetables you want. Italian sausage, ground meat, bell pepper, tomato and onions are some of the popular ones. You may even add grated cheese. The possibilities are endless!
Cooking Tips for Perfect Muffins
To ensure your bacon, mushroom, and spinach muffins turn out perfectly every time, pay attention to the cooking time and temperature. Preheat your oven to 350°F (175°C) to get that even bake. When mixing your ingredients, avoid overmixing the batter. A few lumps are okay; this helps keep the muffins light and fluffy. If you prefer a bit of texture, chop the bacon and vegetables into larger pieces. This way, each bite will be packed with flavor. Also, consider using a silicone muffin pan or lining your metal pan with parchment paper. This helps with easy removal and keeps the muffins from sticking. For added moisture, you can incorporate a splash of milk or a dollop of Greek yogurt into the mixture. Don’t forget to keep an eye on the muffins as they bake. They usually take about 20 to 25 minutes. A toothpick inserted in the center should come out clean when they are done. If they start to brown too quickly, you can loosely cover them with foil during the last few minutes of baking.
Storage and Reheating Instructions
If you happen to have leftovers, which might be rare with these tasty muffins, storing them properly is key to keeping them fresh. Allow the muffins to cool completely before placing them in an airtight container. They can stay on the counter for up to two days or be refrigerated for about a week. For longer storage, consider freezing them. Wrap each muffin individually in plastic wrap and then place them in a freezer bag. They should keep well for up to three months. When you are ready to enjoy them again, thaw the muffins in the fridge overnight or pop them in the microwave for about 30 seconds to a minute. You can also reheat them in the oven at 350°F for about 10 minutes, which helps restore the texture. If you want a little extra flavor when reheating, consider adding a sprinkle of cheese on top before putting them back in the oven. This can elevate the taste and make them feel fresh and new.
Frequently Asked Questions
What can I substitute for bacon in these muffins?
If you’re looking for a bacon substitute, turkey bacon or diced ham work really well. For a vegetarian option, try adding extra mushrooms or a mix of cooked lentils for that hearty flavor.
How should I store leftover muffins?
Store any leftover muffins in an airtight container in the fridge for up to a week. You can also freeze them for up to three months; just let them cool completely before putting them in a freezer bag.
Can I make these muffins ahead of time?
Making these muffins ahead is a great idea! You can prepare the batter the night before and store it in the fridge, then bake them fresh in the morning for a delicious breakfast.
What are some good serving suggestions?
These muffins are perfect on their own, but serving them with a side of fresh fruit or a simple salad adds a nice touch. They also pair well with a dollop of Greek yogurt or a drizzle of hot sauce for some extra flavor.
What common mistakes should I avoid?
One common mistake is overmixing the batter, which can make the muffins tough. Also, make sure to check them a few minutes before the baking time is up to avoid overbaking.
Bacon, Mushrooms and Spinach Muffins
Ingredients
- 8 slices thick-cut bacon cut into 1/2 –inch crosswise
- 1 cup diced white mushrooms 4 large ones
- 2 cups chopped spinach
- 12 large eggs
- Salt and pepper
Instructions
- Preheat oven to 350°F. Grease a 12-cup muffin pan. (I used 12 silicone baking cups which do not require greasing).
- In a skillet over medium high heat, cook bacon until brown and crispy, about 10 minutes. Remove from skillet but leave about 2 tbsp of bacon oil on the skillet. Drain the bacon on paper towels.
- Add mushroom into the skillet and cook for 2-3 minutes or until soft. Stir in chopped spinach. Remove from heat.
- Place equal amounts of bacon in the bottom of muffin tins. Top with mushroom/spinach mixture.
- Beat eggs in a large bowl; season with salt and pepper. Pour evenly over top of the bacon/mushroom/spinach mixture. It should reach almost to the top of the muffin tin.
- Place muffin pan on the center rack of the oven and bake for 20-25 minutes or until eggs are set. Let cool for few minutes and then using a knife, loosen the egg muffins from the side of the pan.
- Serve and enjoy!
Notes
Nutrition
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