Egg Muffins with Bacon and Spinach
These protein and veggie packed muffins are a snap to put together and make a great breakfast-on-the-go! They're great for both the kiddos and grown ups alike. This recipe makes 12 muffins but can easily be doubled.
prep time
5 minutes
cook time
30 minutes
Ingredients
6 eggs
1/4 cup milk
1 tablespoon olive oil
2 cups cheddar cheese, shredded
1 cup spinach, cooked and drained well
1/2 of a medium yellow onion, chopped
6 bacon slices cooked, drained of fat, and chopped
Salt and pepper, to taste
1/4 cup milk
1 tablespoon olive oil
2 cups cheddar cheese, shredded
1 cup spinach, cooked and drained well
1/2 of a medium yellow onion, chopped
6 bacon slices cooked, drained of fat, and chopped
Salt and pepper, to taste
Directions
Heat oil in a skillet to medium-high on the stove top. Add onions and cook until the edges just begin to brown, about 5 minutes. Remove onions from the pan and set aside for a few minutes to cool.
Preheat your oven to 350 F.
In a large mixing bowl, whisk together the eggs and milk. Add cheese, spinach, bacon and onion. Season lightly with salt and pepper. Mix to combine.
Spray a regular-sized muffin pan with nonstick cooking spray. Fill each cup about 3/4 full with the egg mixture. Bake for 25 minutes or until the eggs are set in the middle. Remove from heat and let stand a few minutes before serving.
Preheat your oven to 350 F.
In a large mixing bowl, whisk together the eggs and milk. Add cheese, spinach, bacon and onion. Season lightly with salt and pepper. Mix to combine.
Spray a regular-sized muffin pan with nonstick cooking spray. Fill each cup about 3/4 full with the egg mixture. Bake for 25 minutes or until the eggs are set in the middle. Remove from heat and let stand a few minutes before serving.
Looking for inspiration? Try these recipes:
Cool as a Cucumber Dip
Slow Cooker Chicken, Carrot and Ginger Soup
Creamy Chicken Breasts with Onions and Mushrooms
