Egg Muffins with Bacon and Mushrooms

These muffins are loaded with crispy bacon, mushrooms, and healthy carrots.

I would make a few dozens of these muffins over the weekend, freeze them in an airtight container, and then quickly zap a couple of pieces in the microwave for Olivia’s lunchbox.

These egg muffins are conveniently portable for on-the-go snacking and are also easily customizable. Because you can pull them together with almost whatever you have in the fridge or pantry.

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You will need:

  • bacon bits
  • 1 onion, minced
  • 1 cup fresh button mushrooms, minced
  • 1 cup carrots, grated
  • 2 cups baby spinach, washed and chopped (optional)
  • 1/2 cup cheddar, shredded or minced
  • salt and pepper to taste
  • 6 eggs
  • 1/4 cup milk


  1. Preheat oven to 190 degrees Celcius.
  2. In a pan over medium heat, add bacon and cook until browned. Remove from the pan and drain on paper towels.
  3. Discard excess oil from the pan, leaving about 1 tablespoon. Add onion and cook for 1 minute or until softened.
  4. Add carrots and mushrooms and cook for about 3 minutes or until tender. Add spinach (if using) and cook for about 1 minute or just until wilted.
  5. In a bowl, beat eggs and milk until well blended—season with salt and pepper.
  6. Add the vegetable mixture and mix.
  7. Place muffin molds in the muffin baking tray and fill each muffin mold with the egg and vegetable mixture. Top with some bacon bits.
  8. Bake for about 15 minutes or until nicely risen and golden. Leave to cool a little before eating or freezing.

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