breakfast Food Recipes & Ideas for the Family

Healthy Breakfast Egg Cups: Turkey Bacon, Egg and Veggie Frittata Minis

Add these healthy breakfast egg cups to your must-try list if you are a fan of turkey bacon, eggs, and spinach! This is a quick and healthy breakfast recipe that tastes great.

Healthy breakfast egg cups - These Turkey Bacon and Egg breakfast cups with and veggies are perfect to make ahead for a quick morning protein breakfast!

Easy bacon and egg breakfast cups

On the go? In a hurry? These are the perfect, bite-sized healthy breakfast egg cups that you can quickly heat and serve or take with you in the morning. Use your muffin pan to create these delectable bites, I made these last night for dinner (we love breakfast for dinner) and paired them with some fresh strawberries and bananas… YUM. The kids love these bacon and egg breakfast cups, I hope yours will too!

Bite out of a mini breakfast frittata

Healthy breakfast egg cups – bacon, egg, and veggie frittatas


  • 10-12 large eggs
  • 1/2 cup milk (optional)
  • 6 strips turkey bacon, cooked and crumbled
  • 2 cups (handful) of fresh spinach leaves, washed and diced
  • 1/2 tomato, diced
  • 1/2 small onion, diced
  • 2 oz. cheddar cheese, shredded (optional)
  • salt and pepper, to taste (optional)

Also needed:

Healthy Turkey Bacon, Egg and Vegetable Mini Frittatas

Make this healthy breakfast on the go!

These healthy breakfast egg muffin cups are really easy to make. Preheat the oven to 350 degrees F. Crack each of the eggs into the mixing bowl and whisk together until creamy and the yolks are broken up.

Next, stir in the bacon crumbles, diced spinach, tomato, and onion. Whisk together, add salt and pepper as desired. Grease the inside of each of the cups on a 12-count muffin pan, vegetable or olive oil spray is a quick, painless way to do this. Spoon or pour the egg mixture evenly into each egg cup in a muffin tin.

Top the mini frittatas with cheese and bake

Sprinkle half of the shredded cheddar cheese on top of each of the frittatas (optional) and pop it in the oven. Bake for 15-20 minutes, or until the egg is cooked all the way through and the cheese on the top turns golden brown.

Let your healthy breakfast egg cups cool for 5 – 10 minutes, sprinkle the remaining cheese on top of the frittatas, pop them out carefully with a butter knife and serve! These bacon, egg, and veggie frittata minis are a really good way to start your morning with a healthy, protein breakfast to go.

Mini Bacon and Egg Breakfast Frittatas, Made In a Muffin Pan
Healthy breakfast egg cups tips:

  • Looking for an even lower-calorie breakfast? Use 14 – 16 egg whites, or reduce/remove the cheese.
  • When pouring the mixture into each muffin cup, try using a measuring cup or something with a spout to avoid spillage.
  • Give your turkey bacon and egg breakfast cups a twist, add more of your favorite veggies. Bell peppers, mushrooms, broccoli, etc. would all be delicious to create a veggie version of this recipe.
  • Get the kids involved! They love stirring, measuring, and pouring, so let them become your little assistant chefs. Lots of fun and learning for them 🙂
  • These are really good healthy breakfast egg muffins with spinach, but some kids do not love them. If your kids hate the sight of anything green, try pushing the spinach down to the bottom of each breakfast egg muffin cup. That way, they won’t see it immediately and may not mind eating it (you really can’t taste any spinach flavor).

Mini Turkey Bacon, Egg and Veggie Frittatas

Enjoy your bacon and egg breakfast cups on the go!

More healthy breakfast ideas…

Healthy Banana Breakfast Bars with Cinnamon and Honey Greek Yogurt
What’s for Breakfast: Thyme Sweet Potato and Scrambled Eggs Hash Recipe
A Healthy Breakfast Idea: Blackberry Smoothie Overnight Oats
Sunday Brunch: Soy Chorizo, Herb & Heirloom Tomato Skillet Frittata

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  • Is there any nutritional information on this recipe and what is the suggested serving size for the calories??

  • I have made these a million times over- with and without milk. After the 20 minutes mine are full and beautiful- The problem I have is everytime I pull them out of the over they fall 🙁 any tips on keeping them up and fluffy.

    Ps. I do a weeks worth (meal prep) every Sunday and store them in the fridge. Every morning, I pop one in the microwave for 40 seconds and it’s as good as new.

  • Your top photo shows adding milk. This is not listed in your ingredient list so I would like to know how much milk to add.

    • You don’t have to add any milk, if you don’t want. Sometimes I add it to make the eggs a little creamier. I have made this recipe a million times, so sorry! How about trying 1/4 cup?

  • This is much like the Jimmy Dean Breakfast Frittata that I just ate. I would much rather make my own breakfast and take it to work because I know what I’m putting into it. Thank you for the wonderful recipe! I will definitely be making this on Sunday for next week’s breakfast.

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  • I made these the night before a busy morning. They smelled delious as they baked. Let me tell you they were even more delious to taste!

    *I did use 1 (10oz) package of spinach (cooked & drained) instead of fresh. It was spinach heavy so I would suggest adding little by litte to you liking.

    Also I split the recipe and made 6. The 25 minute baking time was perfect.


  • Hi……I’ve been dying to know…………what is the best way to store leftovers? How long do they keep. I made baked eggs with runny yolks in ham cups and baked them in a cupcake tin and had allllllllll these leftovers and had to throw them out because I just didn’t know what to do with them! This reminds me of that recipe. Can I freeze the leftovers? Or should I refrigerate? How long can I keep them in the freezer or fridge for? How long should I microwave them for after I take them out of the fridge or freezer? Thanks!

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