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Chicken, Bacon & Spinach Egg Muffins: quick meal prep
High-protein chicken, bacon & spinach egg muffins—made in 30 minutes, perfect for meal prep.
Why this recipe works
These Quick Chicken, Bacon & Spinach Egg Muffins are a simple, high-protein bite-sized option great for busy weeks. They suit anyone aiming for portable breakfasts or lunchboxes, especially those who like savory flavors and a veggie boost.
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Key takeaways
High-protein muffins for easy meal prep
Customize with preferred veg or cheese
Keeps well in the fridge for quick meals
Recipe guide
These Quick Chicken, Bacon & Spinach Egg Muffins are a simple, high-protein bite-sized option great for busy weeks. They suit anyone aiming for portable breakfasts or lunchboxes, especially those who like savory flavors and a veggie boost.
Portables, protein-packed breakfast or lunch in minutes.
- High-protein muffins for easy meal prep
- Customize with preferred veg or cheese
- Keeps well in the fridge for quick meals
What you’ll need
Gather 6 cups of a greased muffin tin, 150 g chicken breast, 50 g bacon, 50 g spinach, 40 g grated cheese, 1 small onion, 3–4 eggs (adjust per serving), plus olive oil, butter, salt, and pepper. Prep time is 10 minutes; total bake is ~20 minutes.
Steps to make
Dice chicken and bacon; sauté onion in olive oil until translucent. Add bacon until it starts to crisp, then chicken until cooked. Stir in spinach until wilted; cool slightly. Whisk eggs with cheese, fold in cooled mix. Divide into muffin cups and bake at 180°C (350°F) for 18–22 minutes until set.
Tips for success
Cool slightly before removing from tin. Drain extra moisture from spinach to avoid soggy bottoms. Use a scoop for even portions. Meal-prep: store in fridge and reheat individually as needed.
Ingredients
- 2 large Eggs
- 150 g Chicken breast
- 50 g Bacon (about 2 slices)
- 50 g Spinach
- 40 g Cheese (grated)
- 1 small Onion (about 70 g)
- 1 tbsp Olive oil
- 1 tbsp Butter
Instructions
- Preheat oven to 180°C (350°F) and grease a 6-cup muffin tin with butter or oil
- Dice chicken breast into small pieces and season with salt and pepper
- Chop bacon into small strips and finely dice the onion
- Heat olive oil in a skillet over medium heat, sauté onion until translucent
- Add bacon and cook until starting to crisp, then add chicken and cook through
- Stir in spinach and cook until wilted; remove from heat and let cool slightly
- Crack eggs into a bowl, whisk until combined, then stir in grated cheese
- Mix cooked chicken, bacon, onion, and spinach into the egg-cheese mixture
- Divide the mixture evenly among the greased muffin cups
- Bake for 18-22 minutes until eggs are set and tops are golden
- Let muffins cool in tin for 5 minutes, then remove and serve or refrigerate for meal prep
FAQs
Can I freeze the muffins?
Yes. Freeze cooked muffins in a sealed container for up to 1 month; reheat in 30–60 seconds per muffin in the microwave.
Can I swap ingredients?
Yes. Use turkey bacon, omit cheese, or swap spinach for kale or bell peppers to fit preferences.
How long will they last in the fridge?
About 3–4 days when stored in a sealed container.