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Course Breakfast
Cuisine American
Servings 12 Muffins


  • 1 tsp olive oil extra virgin
  • 1/2 cup spinach (sauté)
  • 1/4 cup feta chees
  • 6 slices cooked sugar-free bacon strips, crumbled optional sausage or veggie only
  • 12 large eggs
  • 1/4 tsp sea salt optional
  • 1/4 tsp pepper flakes or red-hot sauce optional


  • Preheat oven to 350 degrees.
  • Generously coat a 12 well muffin (standard) pan with olive oil. You could use a cooking spray.
  • In a frying pan cook bacon strips. Set-aside to cool.
  • Next, sauté spinach until wilted.
  • Divide the bacon and spinach evenly between the 12 muffin wells.
  • In a medium mixing bowl, place eggs, salt, and red pepper and whisk until the eggs are completely blended.
  • Pour egg mixture into the muffin wells, filling each of the 3/4 full.
  • Top each muffin well with feta cheese.
  • Bake approximately 15 minutes, until the egg muffins are set and slightly brown around the edges.
  • Remove from oven and place on a wire rack to cool for 3-4 minutes.
  • Run a knife around each cup to loosen the muffin before removing them from the pan.
  • Serve warm with fresh fruit or salsa.


Egg Muffins

Egg Muffins

These egg muffins are great with left over vegetables added to them. For a vary, you can add onions, green pepper, ground turkey, potatoes, etc.