Spinach Egg Bites with Bacon

A plate of spinach egg bites stacked on a plate, with a green salad and a glass of juice in the background.

5 from 6 votes

These cheesy Spinach Egg Bites are the perfect low-carb, high-protein way to start your morning. Great for breakfast or brunch, and freeze beautifully!

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 239kcal

Author: Chef Molly Pisula

Ingredients

4 ounces bacon slices about 4-5 slices
2 ounces gruyère cheese
2 ½ ounces frozen chopped spinach, thawed
10 large eggs
½ cup milk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Preheat oven to 350° Fahrenheit.
Spray a 12-cup muffin tin with cooking spray.
Line a large microwave-safe plate with two layers of paper towels and arrange bacon slices on top. Cover with another layer of paper towels. Cook in the microwave for 4-5 minutes (about 1 minute per slice), until bacon is fully cooked and crispy. Set aside until cool, then chop.
Shred cheese—you should have about ½ cup. Reserve two tablespoons of the cheese.
Use your hands or a clean kitchen towel to squeeze all the liquid you can out of the spinach.
In a large bowl, combine the eggs, milk, salt, and pepper, whisking well to combine.
Stir in the bacon, cheese, and spinach.
Pour into muffin tin, filling each cup about ¾ full. (Try to distribute filling vs. liquid evenly.) Sprinkle the reserved 2 tablespoons of gruyere on top.
Bake for 18-20 minutes, until the egg mixture is just set. The egg bites will continue to cook a bit more after you remove them from the oven.
Place muffin tin on cooling rack, and let cool until you can remove the egg cups from their molds. Serve warm.

Notes

Storage Tips:

These spinach bacon egg and cheese bites will last in the refrigerator for 3-4 days, stored in an airtight container. You can also freeze them for up to 3 months. For best results, put egg cups on a plate or small sheet pan so they aren’t touching each other and freeze before putting into a ziptop freezer bag together. That way, they won’t freeze together, and you can grab one at a time to defrost and reheat. Or, you can wrap them individually in plastic wrap, then foil.

Expert Tips:

Make sure you cook your bacon to maximum crispiness (without burning it). That will help it crumble easily and not get soggy in the egg custard mixture. This recipe shows you how to microwave bacon (my favorite method!), but of course you can cook your bacon however you prefer. In the oven or in a skillet will also work just fine.

Spraying your muffin pan well before filling the muffin cups is essential, as these egg bites will definitely stick. You can also use butter to grease the muffin tin if you don’t have cooking spray.

A ladle is a great tool for filling the muffin tin cups with the egg mixture.

Nutrition