Bacon, Mushrooms and Spinach Muffins

Savory muffins packed with crispy bacon, earthy mushrooms, and fresh spinach create a delightful breakfast treat that’s both hearty and easy to make. Enjoy the fluffy texture and rich flavors in every bite.

Course Breakfast

Cuisine American

Keyword bacon muffins, breakfast recipe, easy brunch, savory muffins, spinach and mushrooms

Prep Time 15

Cook Time 40

Total Time 55

Servings muffins

Calories 180kcal

Author Liza A

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

Recipe adapted: Paleo Spirit

Nutrition