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Savory little egg muffins with turkey bacon, sauteed spinach, and shredded cheese


Lately, my idea of a Sunday morning well spent is to incorporate baking with pajamas, i.e., “Baking in Pajamas”.  There is nothing better than sleeping in an extra hour on Sunday, lounging in bed until you decide it is time to start your day, and then meandering into the kitchen to make something tasteful and delightful for breakfast/lunch.  This is the first recipe that I am posting to my “Baking in Pajamas” series.



  • 5 Organic Brown Eggs
  • 6 slices of Turkey Bacon
  • 2 Cups of Organic Baby Spinach
  • 1 Tablespoon of olive oil
  • 1/2 teaspoon of Baking Powder
  • 1/4 cup of shredded cheese (Suggestions: Cheddar, Monterey, Colby, Pepper Jack)
  • Salt & Pepper to taste
  • Cooking Spray
  • 6-top muffin baking sheet

*This recipe yields  6 muffins, double the ingredients if you are using a 12-muffin top baking sheet


  1. Preheat oven to 375 degrees
  2. In a medium sized pan, fry the turkey bacon
  3. In a separate pan, add olive oil and saute the baby spinach
  4. In a bowl, crack open the eggs, add the baking powder, and add salt & pepper
  5.  Whisk ^ mixture together
  6. When bacon is cooked to a crisp, remove from pan and chop into small pieces
  7. Fold the bacon and spinach into the egg mixture
  8. Spray the muffin tin with cooking spray
  9. Ladle the egg, bacon and spinach mixture into the muffin sheet until each serving is three-quarters full
  10. Sprinkle cheese on top
  11. Place muffin tin into oven and bake for 15-20 minutes
  12. Indulge!

Pair with a side of fruit and a cup of tea