Breakfast egg muffins with bacon and spinach made with a2 Milk™

Breakfast egg muffins with bacon and spinach

Preparation: 10 mins

Difficulty: Easy

Cooking Time: 15 mins

Serving: 4-8


  • 6 eggs
  • ¼ cup of a2 Milk™
  • 150g of uncooked spinach, cooked then drained
  • 3 tbsp of chopped onion
  • 3 slices of shortcut bacon
  • Sea salt, pepper and garlic to taste

Optional: ¼ cup goat’s cheese feta


  • Preheat oven to 180°C
  • Grease mini muffin pan.
  • Cook bacon over medium heat until brown and crispy. Set aside on paper towels.  Chop finely.
  • Whisk eggs, milk, ⅛ cup of of goat’s cheese feta, onions, spinach, salt, pepper and garlic in a mixing bowl until fluffy.
  • Pour mixture into mini muffin tins and place in oven. Cook for 8-10 minutes or until ALMOST done (middles should still be jiggling).
  • Sprinkle tops with remaining goat’s cheese feta and finely chopped bacon. Place back in the oven for 4-6 minutes until completely cooked.
  • Remove from oven and serve.


Nutritional Information

Per serving
Energy (kJ) 406.2
Protein (g) 10.0
Fat, total (g) 5.6
Saturated (g) 1.8
Carbohydrate (g) 1.2
Sugars (g) 1.2
Dietary Fibre (g) 0.8
Sodium (mg) 312.6
Calcium (mg) 57.4
Iron (mg) 1.4
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