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Spinach and bacon breakfast egg muffins

 Egg Muffins with Bacon and Spinach make a great breakfast, lunch, or a snack to pack up for work, school, or a picnic!  They are low in calories, Syn Free and absolutely packed full of nutritional benefits. 
Nutritional Information
Slimming World: Syn Free
Calories: 84 Per Muffin
Weight Watchers: Coming soon
Course Breakfast, Lunch, Main Course, Snack
Servings 10 Muffins

Equipment

  • Paper or silicone muffin cases
  • Air Fryer [Optional]
  • Muffin Tin [If baking in the oven]

Ingredients

  • 8 Medium Eggs [or 7 Large]
  • 150g Fresh Spinach
  • 5 Bacon Medallions [Finely Diced]
  • Pinch Salt
  • Pinch Black Pepper
  • Low calorie cooking spray

Instructions

  • Preheat oven to 200c/180c fan/Gas 6.
  • Pop paper or silicone muffin cases into a muffin tin and place to one side.
  • Break the eggs into a bowl, season with salt & pepper and whisk well. Set to one side.
  • Spritz a large non stick pan with a little low calorie cooking spray and add you sliced bacon. Fry on a medium heat until soft/cooked.
  • Add Spinach and a large pinch of salt into the pan and cook for a minute until wilted.
  • Divide the bacon and spinach mix between the muffin cases.
  • Pour the beaten egg into each section evenly but ideally not to the top because the muffins will rise. If you find there is not enough egg mixture feel free to break another egg and whisk as needed.
  • Place the muffins into the oven for 10 - 15 minutes.
  • Remove, spritz with low calorie cooking spray and return to the oven for a further 5 - 10 minutes.
  • Check they are cooked by sliding a sharp knife into the middle. If it comes out dry they are cooked.
  • Either eat warm or allow to cool and store as needed.
  • Optional Air Fryer option: These can be cooked in the air fryer. Use silicone muffin cases only. Place into the air fryer basket and cook for around 15 minutes.