Mini Bacon and Egg Bakes


These individual egg quiches make for a satisfying, nutritious grab-and-go breakfast option. Store leftovers in an airtight container in the fridge up to 3 days and reheat in the microwave for 30 to 45 seconds.

Mini Bacon & Egg Bakes
Photo: Blaine Moats
Prep Time:
25 mins
Total Time:
55 mins


  • 12 slices bacon

  • 9 eggs

  • cup milk

  • 2 - 3 cup chopped fresh spinach

  • 2 cloves garlic, minced

  • ¾ cup shredded white cheddar cheese (3 ounces)

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 1 roma tomato, cut into 12 slices


  1. Coat twelve, 2 1/2-inch muffin cups with nonstick cooking spray. In a large skillet cook bacon 5 to 7 minutes or until cooked through but still pliable and just starting to brown, turning occasionally. Drain on paper towels; let cool until easy to handle.

  2. Wrap one slice of bacon around the inside of each muffin cup. In a large bowl whisk together eggs, milk, spinach, garlic, cheese, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Divide egg mixture among cups. Cover; chill overnight.

  3. Preheat oven to 375°F. Uncover muffin cups. Top each with a tomato slice. Bake 25 minutes or until eggs are puffed and set. Let cool in cups 5 minutes. (Eggs may fall slightly during cooling). Loosen sides; remove from cups. Serve warm.

Nutrition Facts (per serving)

126 Calories
9g Fat
1g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 126
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 155mg 52%
Sodium 335mg 15%
Total Carbohydrate 1g 0%
Total Sugars 1g
Protein 10g
Vitamin C 2.5mg 13%
Calcium 90mg 7%
Iron 0.9mg 5%
Potassium 148mg 3%
Folate, total 28.7mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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