June 19, 2017 | Home >Healthy Kids > Best Recipes >Bacon, Spinach & Tomato Breakfast Egg Cups Recipe
Bacon, Spinach & Tomato Breakfast Egg Cups Recipe
June 19, 2017 | Home >Healthy Kids > Best Recipes >Bacon, Spinach & Tomato Breakfast Egg Cups Recipe

Bacon, Spinach & Tomato Breakfast Egg Cups Recipe

Egg cups are probably our favorite make-ahead breakfast of all time. These breakfast egg cups were inspired by BLTs, but with spinach instead of lettuce. Packed with veggies and protein, egg muffins are a wholesome and filling breakfast your family will love.

Do you ever get in a breakfast slump? Like you just end up feeding everyone cereal for days on end? I’ve been in one of those slumps.

So the other day I decided to cook up some breakfast egg cups. I figured, if I could make something nutritious ahead of time, I wouldn’t have any excuses in the morning.

And I’d say it worked, except for the fact that we ended up eating half of the egg cups for dinner. We loved them! I’ll be making more soon…

Easy bacon and veggie breakfast egg cups

These egg cups are great because they’re full of spinach – a superfood for many reasons, but an especially great source of iron, folate, and vitamins K and A. Plus, some cherry or grape tomatoes add in some more vitamin A and some vitamin C.

Wholesome ingredients packed into a delicious breakfast egg cup.

Protein for breakfast is also usually a good idea because it helps you stay full longer. These egg cups have bacon, eggs, and some cottage cheese, so they about 8 grams of protein while only being about 130 calories each.

Plus, these egg cups not only taste amazing, they’re super quick to make. A quick pan fry of the bacon and then 25 minutes in the oven. Easy!

How to make healthy egg cups with spinach and bacon

First, preheat your oven to 350* F. Spray a muffin tin generously with non-stick spray.

Now you need to cook your bacon. This can be done in whatever method you prefer – baking, pan frying, or even microwaving if you’re in a real hurry. I pan fried mine for 10 minutes or so, until slightly crispy. Remove from the heat and place the bacon on a paper-towel covered plate to drip excess grease.

Next, whisk together 10 large eggs in a large bowl. Add 1/2 cup of low-fat cottage cheese, 2/3 cup of cheddar cheese, 1 cup of cherry tomatoes (cut in half if they aren’t really small), and 4 cups of spinach. Crumble in the bacon.

To get the spinach to fit and mix nicely, you can either rip it into small pieces as you add it or do a quick saute in the skillet after removing the bacon and most of the grease. I sauteed mine, but this isn’t necessary if you don’t want to.

Finally, add in 1/2 teaspoon of garlic powder for extra flavor, if desired. I found no need to salt the mixture since it is full of bacon and cheese, but a little pepper works well.

Fill the muffin tin cups 3/4 of the way full with the egg mixture. Bake for 20-25 minutes, until fully set. The edges will get a little brown and the middle will no longer look runny.

Allow to sit for a few minutes before removing and then be careful when eating. The tomatoes and spinach stay hot!

How to store extra egg cups

Making breakfast egg cups ahead of time is a great idea. If you do so, allow them to cool before packaging.  Store them in a fridge safe container in the refrigerator for up to a week. If freezing, they store well in a freezer safe container for up to a month.

Thawed egg cups can be reheated in the microwave for about 45 seconds, or until hot.

If you love these and want to try some other egg cups, these ones are great! Enjoy!FOOD - Bacon and Veggie Breakfast Egg Cups | Super Healthy Kids

Bacon, Spinach & Tomato Breakfast Egg Cups Recipe

Bacon, Spinach & Tomato Breakfast Egg Cups Recipe
Serves: 12


  • 1 – cooking spray
  • 4 slice – bacon
  • 10 large – egg
  • 1/2 cup – cottage cheese, lowfat
  • 2/3 cup – cheddar cheese
  • 1/2 teaspoon – garlic powder
  • 1 cup – cherry tomatoes
  • 3 cup – spinach


  1. Preheat oven to 350* F. Spray a muffin tin with non-stick spray.
  2. Cook bacon according to package directions until slightly crispy. (Stove, oven, or microwave methods all work).
  3. Whisk together eggs in a large bowl. Add cottage cheese, cheddar cheese, garlic powder, and crumble bacon in. Add cherry tomatoes (cut in half if desired) and spinach. Rip or cut the spinach into small pieces as you add it. Stir together.
  4. Pour egg mixture into muffin tin, filling each cup 3/4 of the way full.
  5. Bake for about 25 minutes, until the centers are completely set. The edges will slightly brown.
  6. Allow to cool for a few minutes before removing and serving. Cool to room temperature before storing.
NOTE: These can be refrigerated for up to a week and frozen for up to a month in fridge or freezer-safe containers. Thawed egg cups can be reheated by microwaving for 45 seconds.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 113 6%
  • Fat: 7 g 11%
  • Carb: 1 g 0%
  • Fiber: 0 g 0%
  • Protein: 9 g 18%
  • Sugar: 0 g
written by
Katrina Nelson

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Jen says:

What do you recommend to keep these from sticking so hard to your muffin tin? I didn’t have cooking spray, but I brushed the tin with oil, making sure it was well coated, but they still stuck quite a bit. Do yours do that too?

Jen says:

And yum! Thank you so much!

Angela says:

I’m not a fan of cottage cheese and would prefer to not buy a container just for the recipe. Is it necessary? Or would you recommend anything else as a substitute? Thanks!

We are dairy (and soy)free due to allergies. If i add some coconut milk will these work still? Thanks!

Angela McFarland says:

Just wondering how it turned out with coconut milk. I am trying to lower the carb count too.

Amber Letendre says:

How many egg cups per serving?

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