Bacon-Spinach Egg Bites

Use a large sized muffin pan to make theise individual coffee shop-style egg bites.  They are perfect to make ahead and have them ready to eat on another day. What a wonderful way to start your day or to have as a meal with an added salad and dinner roll. Yum!

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: She will look forward to meeting you!



  1. Preheat oven to 325ºF. Coat large sized muffin pan with Pam spray or with shortening or use large paper muffin cup liners.
  2. In a large bowl whisk together eggs, bacon, spinach and peppers, cheese, 1/2 tsp salt, and 1/8 tsp ground black pepper. Spoon evenly into large muffin pan (about 3/4 full).  Add 1 T of water to each of the six individual muffin sections and gently mix for a fluffier texture before baking 30-35 minutes or until eggs are set.
  3. Carefully remove from the oven and cool slightly. At this point, serve the egg bites with optional toppings or cool completely and store covered, in the fridge up to 3 days.
  4. Reheating:  To reheat, Microwave 30 seconds at a time to 1 to 1 1/2 minutes until heated enough. Let stand 1 minute before eating.

Nutrition Facts Per Serving:  164 cals; total fat 12g ; saturated fat 5g; cholesterol 262mg; sodium 489mg; carbs; 2g; protein 13g; calcium 99mg


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