Egg and Spinach Breakfast Muffins Recipe

March 17, 2017
by Melinda Gross for Thrive Market

Pancake mixes are great for whipping up a foolproof stack of flapjacks, but ever wonder what to do with the leftover mix? Especially if you overindulged don’t want to see another pancake for a while? We have just the recipe for you! Our easy breakfast muffins marry a sweet batter base—Enjoy Life’s Pancake and Waffle Mix—with savory spices, eggs, cheese, fresh spinach, and bacon. The mix is ready to go and totally gluten-, soy-, and nut-free. Leave out the bacon to make the recipe vegetarian; to go dairy-free swap in a tofu scramble for the topping and flax eggs, nut milk, and vegan cheese for the crust.

Egg and Spinach Breakfast Muffins Recipe

Yield: 12 muffins
Active Time:


For the filling
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
3 cups fresh baby spinach

For the crust
1 cup Enjoy Life Pancake and Waffle Mix
2 egg whites
1 egg
¼ cup milk
½ teaspoon onion powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
½ cup shredded cheddar cheese

For the topping
4 eggs, lightly beaten
½ teaspoon kosher salt
½ teaspoon black pepper
4 slices cooked bacon, chopped
¼ cup shredded cheddar cheese


Preheat the oven to 350 degrees and line a muffin tin with cupcake papers.

Make the filling
In a large skillet on medium-high heat, sauté onion for 5 to 7 minutes, until translucent. Add spinach and sauté until spinach has wilted, about 2 minutes. Remove from heat, and set aside to cool.

Make the crust
While the filling cooks, make the crust. In a medium bowl, add pancake mix, egg whites, whole egg, milk, onion powder, kosher salt, and pepper. Mix until combined, then stir in the cheese.

Make the topping
In a medium bowl, beat eggs, salt and pepper. Set aside.

Assemble the muffin
Equally divide the crust mixture into 12 muffin liners, about 1 tablespoon in each. Follow with 1 heaping tablespoon of the vegetable filling, an equal sprinkling of chopped bacon, then 1 tablespoon of the egg topping. Sprinkle each muffin with 1 teaspoon of cheddar cheese on top. Bake for 10 to 12 minutes, until egg is set and slightly golden brown.

Recipe by: Angela Gaines
Photo credit: Paul Delmont

Add to FavoritesAdded to Favorites
Pancake & Waffle Baking Mix

Retail Price:$8.49

Member Price:$5.79(Save 32%)

in cart

Add to FavoritesAdded to Favorites
Organic Extra Virgin Olive Oil

Compare at$34.99

Member Price:$14.99(Save 57%)

in cart

Add to FavoritesAdded to Favorites
Organic Onion Powder
2.24 oz pouch

Compare at$4.99

Member Price:$2.99(Save 40%)

in cart

Add to FavoritesAdded to Favorites
Light Grey Celtic Sea Salt

Retail Price:$5.00

Member Price:$3.99(Save 20%)

in cart

Add to FavoritesAdded to Favorites
Ground Black Pepper
4 oz container

Retail Price:$6.99

Member Price:$4.29(Save 39%)

in cart
Print Article

This article is related to: Breakfast, Gluten-Free, Egg Recipes

Share This Article

Rosemary and Lemon Spiced Nuts Recipe