Bronze Conversationalist

Breakfast Egg, Bacon, Spinach & Cheese Muffins

Breakfast Egg, Bacon, Spinach & Cheese Muffins

Keto, Low-Carb Friendly



12 eggs

½ cup sour cream

1 tsp salt

1 tsp pepper

1 tsp baking powder

6 slices bacon, cooked and crumbled

1 cup fresh baby spinach, finely chopped

1 cup shredded cheese (I use Mexican blend shredded cheese or cheddar)



Preheat oven to 350 degrees.


Whisk the eggs in a large bowl with sour cream, salt and pepper, and baking powder until smooth.

Spray a 12-capacity muffin tin with cooking oil. I like to use olive oil. Use liberally.


Pour the eggs into each tin (about ¼ cup + 1 Tbsp ea)


Divide bacon & spinach equally among the 12 tins. (About 1 heaping tsp of each bacon and spinach) Place on top of the eggs. Stir the top gently with a fork.


Top with the shredded cheese. I again stir gently to sink the cheese.


Bake for 14-16 minutes or until the eggs are set. Mine were ready at 16 minutes. If you like your eggs firmer,  give them additional time.


Cool completely before serving. If you remove the egg muffins too soon, the edges will be left behind in the muffin tin.


Makes 12 muffins.


These are freezer friendly. They will also keep in the refrigerator for 5 days.

Community Manager
Community Manager

Yummmm 🤤 Thanks for sharing @TheSuzyQ!

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Silver Conversationalist

Oh @TheSuzyQ these sound delicious! Thank you for the recipe.

Bronze Conversationalist

They turned out so light and fluffy because of the sour cream and baking powder yumm  😍


Periodic Contributor

They were delicious!

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