Protein bites American high-protein shellfish-free nut-free soy-free

Baked Bacon Spinach Egg Muffins

Baked egg muffins with crisp turkey bacon and wilted spinach, make once and enjoy over the week from fridge for a lean savoury protein snack.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

22 minsCook

37 minsTotal

EasyLevel

🍵Sweet Tea 🍷Zuccardi Malbec

Nutrition per Serving

218 Calories

26g Protein

10g Fat

3g Carbs

1g Sugar

1g Fiber

520mg Sodium

185mg Chol

Ingredients

For 2 servings

Instructions

Prep

Preheat oven to 180°C (350°F) and brush 4 muffin holes with olive oil. Wilt spinach in a dry pan over medium heat for 1–2 minutes, cool, squeeze dry, roughly chop. Finely chop cooked turkey bacon. Whisk whole egg, egg whites, milk, grated garlic, salt, pepper, and nutmeg until smooth.

Build

Divide turkey bacon, spinach, and chives evenly among 4 greased muffin holes. Pour egg mixture over fillings to three-quarters full.

Bake

Bake at 180°C (350°F) for 18–20 minutes until puffed, set in centre, lightly golden on top. Cool in tin 8–10 minutes, run a knife around each, lift onto a rack, cool fully.

Portion and plate

Divide cooled muffins into 2 airtight containers, 2 muffins each. Refrigerate up to 4 days. To serve, reheat 2 muffins in microwave 40 seconds or oven at 160°C for 5 minutes, plate with cherry tomatoes, cucumber, or yogurt dip.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.