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.
Prep
10 min
Cook
15 min
Total
25 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthProtein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
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
Instructions
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.
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Cook the chopped bacon until just crispy
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.
Look for: just crispy
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Whisk the eggs with a pinch of…
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.
Look for: the centers are set and spring back slightly to the touch
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Whisk 1
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.
Ready when: everything is assembled and ready to enjoy
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