These healthy spinach bacon egg muffins with artichoke are the perfect breakfast bites to get both vegetables and a healthy dose of protein in at the same time! These mini frittatas are great for meal prep when you need a quick breakfast!
Healthy Spinach Bacon Egg Muffins with Artichoke
If you find yourself with leftover egg whites this recipe is for you! When I originally created it, I was on a kick of making homemade mayonnaise, which uses egg yolks.
My egg white needed another use (usually I remember to add it in when I make custard oats, or I’ll add it to an egg scrambles), and this healthy recipe was born!
These mini quiches have been loved by the whole family and is an awesome protein-packed breakfast.
If you love the spinach artichoke combo, this easy egg muffin is just what you need to try.
They are light on cheese (it can be left out for dairy-free!), have just the right amount of bacon added in, and taste delicious!
Meal prep spinach egg muffins
Prepping a double batch of breakfast egg muffins in a muffin time make breakfast time easier.
Egg cups freeze well, and reheat beautifully.
They can be enjoyed warmed, chilled, or at room temperature.
This easy recipe is naturally low carb, so feel free to serve it with fruit and avocado or peanut butter toast for a filling breakfast that gives you a good amount of protein!
What you need for these simple bacon spinach egg muffins
Scroll down to view the recipe card below for the full ingredients list, nutritional information, and step-by-step instructions.
- egg whites
- whole eggs
- frozen spinach
- green onions
- artichoke hearts
- bacon
- dairy free milk
- parmesan cheese
- sea salt
- black pepper
How to make this egg muffin recipe
- Preheat the oven to 350 degrees F. Oil a 12 muffin pan and line with cupcake liners – or use silicone muffin liners.
- In a large bowl add the egg whites and whole eggs and whisk eggs. Give it a quick stir to breakup the egg yolks.
- Add the chopped spinach, green onion, artichoke hearts, ¾ of the diced bacon, milk, shredded cheese, sea salt and pepper. Stir to fully combine.
- Pour egg mixture evening between the muffin tin. Sprinkle the remaining crispy bacon pieces on top.
- Bake in the preheated oven for 20-22 minutes. The eggs will be set and puffed up when you remove the egg muffins from the oven.
- Cool slightly, then enjoy your omelet muffins!
NOTE – You can make this recipe in a mini muffin pan. Cook time will reduce to 14-16 minutes. Making a mini version of this crustless mini quiche recipe is a great way to simplify busy mornings!
Favorite muffin liners
I love silicone muffin pan for egg muffins or silicone muffin liners!
There is so much less sticking involved with silicone muffin cups and they come out clean.
You can also use a mini muffin tin and use mini muffin silicone liners!
How to store and freeze easy egg muffins
Once the bacon egg cups have cooled to room temperature they can be store in the fridge or freezer. Add to an airtight container or wrap in plastic wrap and keep chilled in the fridge for up to 5 days.
To warm, you can reheat in the oven, or wrap egg bites in a paper towels and warm in the microwave for 30 second intervals.
Freeze this recipe by adding it to a freezer bag. Label the bag and add the date and keep frozen for up to 6 months to prevent freezer burn.
Defrost in the fridge, or reheat from frozen in the oven or microwave for an easy make ahead breakfast option!
Substitutions
Below you’ll find a list of substitutions that will work well in this healthy breakfast recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Egg whites & whole eggs – You can use a mixture of all egg whites or all whole large eggs for this egg muffin recipe. This easy breakfast muffins recipe is super versatile.
Frozen spinach – Fresh spinach will work here too. Simply give it a quick sauté in a medium heat large skillet with olive oil, then add to the egg muffin cups mixture.
Green onions – Chives are a great substitute for green onions. For a stronger onion flavor, try diced red onion.
Artichoke hearts – Red bell pepper, green bell peppers, cooked sweet potatoes, or diced cherry tomatoes are all great alternative vegetables to add into these veggie egg muffins! The flavor combinations are endless when thinking of ways to flavor this easy breakfast recipe!
Bacon – Turkey bacon works well here too! You can also swap the bacon for diced ham, cooked breakfast sausage or turkey sausage.
Milk – Use regular whole milk or non-dairy milk like almond milk or coconut milk in this recipe. Heavy cream works here too!
Parmesan cheese – For dairy free whole30 egg muffins omit the parmesan cheese or use ¼ cup nutritional yeast. Cheddar cheese, Swiss cheese, mozzarella cheese, or feta cheese are all great options for this recipe. Feel free to use your favorite type of cheese, too!
More delicious recipes you’ll love
- 3 ingredient cheddar broccoli egg muffins
- Easy breakfast egg bake casserole
- Green chili egg casserole
Healthy Spinach Bacon Egg Muffins with Artichoke
Ingredients
- 9 egg whites
- 4 whole eggs
- 1.5 cups frozen chopped spinach (measured pre-thaw) – defrost then squeeze excess liquid out
- 2 tbsp green onion diced
- ¼ cup milk (I used unsweetened almond milk)
- ½ cup artichoke hearts chopped
- 4 sliced bacon cooked and diced
- ⅓ cup shredded parmesan
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 350 degrees F. Oil a 12 muffin pan and line with cupcake liners – or use silicone muffin liners.
- In a large bowl add the egg whites and whole eggs and whisk eggs. Give it a quick stir to breakup the egg yolks.
- Add the chopped spinach, green onion, artichoke hearts, ¾ of the diced bacon, milk, shredded cheese, sea salt and pepper. Stir to fully combine.
- Pour egg mixture evening between the muffin tin. Sprinkle the remaining crispy bacon pieces on top.
- Bake in the preheated oven for 20-22 minutes. The eggs will be set and puffed up when you remove the egg muffins from the oven.
- Cool slightly, then enjoy your omelet muffins!
Notes
Nutrition
If you try this healthy breakfast egg muffins recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Originally published July 2018. Updated September 2023.
