Go Back
Close up handheld smartphone photo of a stack of fluffy Meal Prep Egg Muffins showing caramelized edges.

Meal Prep Egg Muffins with Crispy Bacon and Wilted Spinach

These Meal Prep Egg Muffins feature a fluffy golden-yellow egg base packed with crispy bacon, wilted spinach, and red peppers. Perfect for a high-protein, grab-and-go breakfast with delicious caramelized edges and savory coarse black pepper.
Print Recipe Pin for Later
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Meal Prep
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 large Eggs Room temperature
  • 1/4 cup (60ml) Heavy Cream Or whole milk
  • 6 slices Bacon Fried until crispy and crumbled
  • 2 cups (60g) Baby Spinach Fresh, wilted in a pan
  • 1/2 cup (75g) Red Bell Pepper Small diced
  • 1 tsp Coarse Black Pepper For dusting the tops
  • 1/2 tsp Sea Salt

Equipment

  • 1 12-cup muffin tin
  • 1 Large Mixing Bowl
  • 1 Skillet To crisp the bacon and wilt spinach.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with oil. Sauté the diced peppers and spinach in a skillet until the spinach is wilted and excess moisture has evaporated.
  2. In a large bowl, whisk the 12 eggs, heavy cream, and sea salt until well combined and the texture is uniform.
Assembly & Baking
  1. Distribute the crispy bacon crumbles, wilted spinach, and red peppers evenly among the 12 muffin cups. Pour the egg mixture over the top of each, filling to 1/4 inch from the rim.
  2. Add a heavy dusting of coarse black pepper to the top of each muffin. Bake for 20-25 minutes until the centers are set and edges are golden-brown and caramelized.

Notes

Store in an airtight container for up to 5 days.
For a fluffier texture, don't over-beat the eggs which can cause them to deflate after baking.