Bacon and Spinach Egg Muffins With Avocado Greens
Start your midday right with these savory egg muffins packed with crispy bacon and wilted spinach. Served alongside a fresh avocado salad, they offer a delicious and satisfying crunch.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthHair changes
Rule out the bigger picture
Hair changes can have several causes. Track the pattern and ask a clinician about persistent or sudden changes.
Track: timing + shedding pattern
Low energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Appetite changes
Notice patterns without judgment
One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.
Track: fullness + meal rhythm
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Before you start
Your 25-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Oven · Large skillet · Whisk · Mixing bowl
Time saver
Make it a batch: These egg muffins scale up beautifully. Double the recipe and keep leftovers in the fridge for up to 4 days for an instant, grab-and-go protein source.
Do these three things first
- 1Preheat your oven to 375°F.
- 2Prep slices sugar-free bacon (chopped), medium avocado (sliced)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
For the Egg Muffins
For the Avocado Greens
From Your Pantry
Cook along
One clear step at a time
0 of 6 steps complete
Next: Preheat your oven to 375°F
- 01
Preheat your oven to 375°F
Preheat your oven to 375°F. Lightly grease 6 cups of a standard muffin tin with a little olive oil.
Tap card to mark done - 02
In a skillet over medium heat
In a skillet over medium heat, cook the chopped bacon until just crispy, about 5 to 7 minutes. Stir in the chopped spinach and cook for 1 more minute until gently wilted. Remove from heat.
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In a medium mixing bowl
In a medium mixing bowl, whisk the eggs with a pinch of salt, black pepper, and an optional dash of garlic powder. Stir the warm bacon and spinach mixture into the eggs.
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Pour the egg mixture evenly into the…
Pour the egg mixture evenly into the 6 prepared muffin cups. Bake for 12 to 15 minutes, or until the centers are set and spring back slightly to the touch.
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While the muffins bake
While the muffins bake, whisk 1.5 tbsp of olive oil with 1 tbsp of apple cider vinegar, a pinch of salt, and black pepper. Toss the mixed salad greens in this dressing.
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Serve 3 warm egg muffins alongside half…
Serve 3 warm egg muffins alongside half of the dressed greens and half of the sliced avocado. Save the remaining portions in airtight containers for tomorrow's lunch.
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The nutrition underneath
Why this bowl holds together
Make it a batch
Make it a batch: These egg muffins scale up beautifully. Double the recipe and keep leftovers in the fridge for up to 4 days for an instant, grab-and-go protein source.
Reheating
Reheating: Microwave leftover muffins for 20-30 seconds, or pop them in an air fryer at 300°F for a few minutes to restore their texture.
Keep greens crisp
Keep greens crisp: If prepping the second portion for tomorrow, store the dressing in a separate small container and toss right before eating.
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