Bacon and Spinach Egg Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Portable keto-friendly egg muffins packed with crispy bacon, fresh spinach, and cheddar cheese, perfect for quick breakfasts or snacks. This American-inspired keto recipe (low carb), ready in about 30 minutes, pairs large eggs, bacon strips, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with 1 tsp olive oil.
  2. Step 2: In a skillet over medium heat, cook 6 chopped bacon strips for 5-6 minutes until crispy. Remove bacon and drain excess fat, leaving about 1 tsp in the pan.
  3. Step 3: Add 1 cup chopped fresh spinach to the skillet with bacon fat and sauté for 2 minutes until wilted. Remove from heat.
  4. Step 4: In a large bowl, whisk 8 large eggs with 1/4 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
  5. Step 5: Stir in cooked bacon, sautéed spinach, and 1/2 cup shredded cheddar cheese into the egg mixture.
  6. Step 6: Divide the mixture evenly into the 12 muffin cups, filling each about 3/4 full.
  7. Step 7: Bake for 18-20 minutes until the muffins are set and lightly golden on top. Let cool for 5 minutes before removing from the tin.
  8. Step 8: Serve warm or store in refrigerator for up to 4 days for quick keto breakfasts.

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