Start your day with these delicious Egg Muffins packed with spinach, cheese, and crispy bacon. Perfect for busy mornings, meal prep, or a protein-rich snack, these muffins are low in carbs but high in flavour and satisfaction.
Egg muffins are a staple for anyone following a low-carb lifestyle—they’re portable, customisable, and keep you full for hours. The combination of eggs, leafy spinach, sharp cheddar, and savoury bacon creates a balanced bite with every mouthful.
Simply whisk the eggs, stir in your fillings, pour into a muffin tin, and bake. In just 25 minutes, you’ll have a batch of golden, fluffy muffins ready to grab and go. Whether you’re prepping breakfast for the week or need a quick snack, these keto egg muffins are a reliable, tasty option.
At a glance
- Time: 30 minutes
- Difficulty: Easy
- Servings: 6
- Cost: Affordable
Macros (per serving)
- Protein: 10 g
- Fat: 11 g
- Carbs: 1.5 g
- Energy: 145 kcal
Ingredients
- 6 Large eggs (Room temperature for best results)
- 60g Baby spinach (Roughly chopped)
- 60g Cheddar cheese (Grated)
- 3 rashers Streaky bacon (Cooked and chopped)
- 30ml Double cream (Adds richness)
- 1/4 tsp Salt (To taste)
- 1/4 tsp Black pepper (Freshly ground)
Equipment Needed
- 12-hole muffin tin
- Mixing bowl
- Whisk
- Frying pan
- Grater
- Measuring jug
Steps
- Preheat your oven to 180°C (fan). Lightly grease a 12-hole muffin tin with butter or line with silicone cases.
- Fry the bacon over medium heat for 4–5 minutes until crisp. Drain on kitchen paper, then chop into small pieces.
- In a mixing bowl, whisk the eggs with double cream, salt, and black pepper until well combined and slightly frothy.
- Stir in the chopped spinach, grated cheddar, and cooked bacon. Mix gently to distribute evenly.
- Pour the egg mixture evenly into the prepared muffin tin, filling each hole about two-thirds full.
- Bake for 18–20 minutes, or until the muffins are puffed, golden, and just set in the centre.
- Cool in the tin for 5 minutes, then run a knife around each muffin to release. Serve warm or at room temperature.
Allergens & Swaps
Allergens:
Recipe contains: eggs, dairy
Potential swaps:
- Cheddar cheese → Dairy-free cheese — For a dairy-free version
- Bacon → Cooked mushrooms — For a vegetarian option
- Double cream → Coconut cream — For dairy-free or lactose intolerant
Serving Ideas
- With a rocket and tomato salad – adds freshness and colour.
- Alongside avocado slices – boosts healthy fats and creaminess.
- With a dollop of sour cream – for extra richness and tang.
Additional Info
Chefs Tips
- Use silicone muffin cases for easy release and less sticking.
- Let muffins cool slightly before removing to prevent breaking.
- Double the batch and freeze for effortless breakfasts.
Variations
- Swap cheddar for feta and add chopped sun-dried tomatoes for a Mediterranean twist.
- Use cooked sausage instead of bacon for a different flavour profile.
- Add a pinch of smoked paprika or chilli flakes for a spicy kick.
Troubleshooting
- If muffins stick, run a thin knife around the edges before removing.
- If muffins are watery, squeeze excess moisture from spinach before adding.
- If muffins deflate, ensure they are baked until fully set in the centre.
Storage & Reheating
Store cooled muffins in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Fridge: up to 4 days
- Freezer: up to 2 months
- Reheat: Microwave for 30–40 seconds or warm in a 160°C oven for 8–10 minutes.
Ingredient Spotlight
Eggs: Eggs provide high-quality protein and healthy fats, making them ideal for keto.
Spinach: Spinach is low in carbs and rich in vitamins, adding nutrition and colour.
Cheddar cheese: Cheddar adds flavour and creaminess while keeping carbs minimal.
FAQs
Can I freeze keto egg muffins?
Yes, these muffins freeze well. Cool completely, wrap individually, and freeze for up to 2 months.
How do I reheat egg muffins?
Microwave for 30–40 seconds or warm in a 160°C oven for 8–10 minutes until heated through.
Can I add other vegetables?
Absolutely! Try diced peppers, mushrooms, or courgette—just keep total veg under 100g to stay low carb.
Are these suitable for kids?
Yes, they’re mild and protein-rich, making them a great lunchbox or snack option for children.
How long do they last in the fridge?
Store in an airtight container for up to 4 days in the fridge.
Egg Muffins with Spinach, Cheese & Bacon – Easy Breakfast Prep
Ingredients
- 6 Large eggs (Room temperature for best results)
- 60g Baby spinach (Roughly chopped)
- 60g Cheddar cheese (Grated)
- 3 rashers Streaky bacon (Cooked and chopped)
- 30ml Double cream (Adds richness)
- 1/4 tsp Salt (To taste)
- 1/4 tsp Black pepper (Freshly ground)
Instructions
- Preheat your oven to 180°C (fan). Lightly grease a 12-hole muffin tin with butter or line with silicone cases.
- Fry the bacon over medium heat for 4–5 minutes until crisp. Drain on kitchen paper, then chop into small pieces.
- In a mixing bowl, whisk the eggs with double cream, salt, and black pepper until well combined and slightly frothy.
- Stir in the chopped spinach, grated cheddar, and cooked bacon. Mix gently to distribute evenly.
- Pour the egg mixture evenly into the prepared muffin tin, filling each hole about two-thirds full.
- Bake for 18–20 minutes, or until the muffins are p￭, golden, and just set in the centre.
- Cool in the tin for 5 minutes, then run a knife around each muffin to release. Serve warm or at room temperature.
Allergens & Swaps
Allergens: eggs, dairy
- Cheddar cheese → Dairy-free cheese — For a dairy-free version
- Bacon → Cooked mushrooms — For a vegetarian option
- Double cream → Coconut cream — For dairy-free or lactose intolerant
Nutrition (per serving)
- Protein: 10 g
- Fat: 11 g
- Carbs: 1.5 g
- Energy: 145 kcal
