Breakfast Egg Muffins
Ingredients
The muffins
-
6
pieces
eggs
-
½
cup
cooked chopped spinach
-
⅓
cup
crumbled cooked bacon
-
⅓
cup
shredded cheddar cheese
-
to taste
none
salt and pepper
Optional garnish
-
to taste
none
diced tomatoes
-
to taste
none
chopped parsley
For greasing
-
as needed
none
cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
- In a large bowl, crack the eggs and whisk until smooth.
- Add the spinach, bacon, and cheese to the eggs and mix well.
- Divide the egg mixture evenly among the muffin cups.
- Bake for 15-18 minutes or until the eggs are set.
- Serve immediately or store in the refrigerator for later. Optionally top with diced tomatoes and parsley.
Nutrition Facts (estimated)
Servings
6
Calories
129
Total fat
10g
Total carbohydrates
1g
Total protein
10g
Sodium
220mg
Cholesterol
200mg
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