Bacon, zucchini, spinach, onion and red pepper egg muffins

Bacon, zucchini, spinach, onion, and red pepper egg muffins are a savory and nutritious breakfast option. Packed with protein and vitamins, they’re easy to make and perfect for meal prep.

28 Jan 2026
Cook time 30 min
Prep time 10 min

Ingredients:

4 strips bacon
1.50 squashes
2 cups spinach
1/4 cup onion
1/2 cup red pepper
10 eggs

Bacon, zucchini, spinach, onion, and red pepper egg muffins are a delectable and nutritious way to start your day. These savory muffins are not only packed with flavor but also loaded with essential vitamins and proteins, making them perfect for breakfast or a healthy snack. Easy to prepare and great for meal prepping, they'll keep you fueled and satisfied.

Instructions:

1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with muffin liners.

2. Cook the Bacon:
- In a medium skillet over medium heat, cook the bacon strips until crispy. Transfer them to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.

3. Prepare the Vegetables:
- While the bacon is cooking, finely chop the zucchini, onion, and red bell pepper. Roughly chop the spinach.

4. Sauté the Vegetables:
- Using the residual bacon grease in the skillet, sauté the chopped onion and red bell pepper over medium heat until they begin to soften, about 3-4 minutes.
- Add the chopped zucchini to the pan and cook for an additional 2-3 minutes, until they are slightly tender.
- Finally, add the spinach to the skillet and sauté just until wilted, about 1-2 minutes. Remove the skillet from heat and let the vegetables cool slightly.

5. Prepare the Egg Mixture:
- In a large mixing bowl, beat the eggs thoroughly. Season with salt and pepper to taste. Optionally, you can add grated cheese or herbs at this stage.

6. Combine Ingredients:
- Add the crumbled bacon and sautéed vegetables to the beaten eggs and mix well to ensure everything is evenly distributed.

7. Fill the Muffin Tin:
- Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full. The mixture should yield approximately 12 muffins.

8. Bake:
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and a toothpick inserted into the center comes out clean.

9. Cool and Serve:
- Allow the egg muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

These bacon, zucchini, spinach, onion, and red pepper egg muffins are a perfect blend of savory and nutritious ingredients. They're easy to make, versatile, and ideal for meal prep. Enjoy these muffins fresh out of the oven or store them in the refrigerator for a grab-and-go breakfast option. Happy cooking!

Bacon, zucchini, spinach, onion and red pepper egg muffins FAQ:

What is the baking time for these egg muffins?

Bake the egg muffins at 375°F (190°C) for 18-20 minutes, or until the eggs are set and a toothpick inserted in the center comes out clean.

How can I store leftover egg muffins?

Store the egg muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage; wrap each muffin individually and place them in a freezer bag.

Can I substitute vegetables in this recipe?

Yes, you can substitute vegetables based on your preference or availability. Options like bell peppers, mushrooms, or kale can work well in place of zucchini or spinach.

How do I know when these egg muffins are done?

The egg muffins are done when they are puffed up and a toothpick inserted into the center comes out clean. If there's any uncooked egg residue on the toothpick, bake for an additional 1-2 minutes.

What pan size do I need for this recipe?

You will need a standard 12-cup muffin tin to make these egg muffins. Ensure to grease the tin or use muffin liners to prevent sticking.

Cooking Tips:

- Pre-cook the bacon until crispy to ensure it adds the right texture and flavor to your muffins.

- Chop the vegetables finely to ensure they cook evenly and blend seamlessly into the eggs.

- For added flavor, consider seasoning the egg mixture with a pinch of salt, pepper, and your favorite herbs.

- Use a non-stick muffin tin or silicone muffin liners to prevent sticking and make clean-up easier.

- Allow the muffins to cool for a few minutes after baking to make them easier to remove from the tin.

Nutrition Facts

12 Servings
Calories 80kcal
Protein 7g
Carbohydrates 1.41g
Fiber 0.31g
Sugar 0.61g
Fat 6g

Bacon, zucchini, spinach, onion and red pepper egg muffins