Egg Muffins
Breakfast egg muffins are loaded with bacon, spinach and cheese and baked in the oven for a delicious warm breakfast that’s perfect for brunch or for meal prep. They freeze and reheat great!
Yield: 12 muffins
Ingredients
- 6 pieces bacon
- 12 large eggs
- ½ cup chopped fresh spinach
- 1 cup shredded mozzarella cheese (or sub cheddar)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F.
- Make the bacon in the microwave, oven or stove top. Drain, let cool slightly then crumble.
- In a large bowl, crack the eggs and whisk lightly. Add the spinach, crumbled bacon and cheese. Add the salt and pepper. Whisk to combine. (See notes below for the alternate cooking method to crack an egg in each muffin tin.)
- Spray a muffin tin with cooking spray and then fill each cup about ¾ of the way full with the egg mixture. Use a measuring cup to make this a little easier.
- Bake at 350 for 18-20 minutes, until set. Serve hot or let cool then store (see notes below). Enjoy!
Notes
Bacon: We love these with bacon, but you can certainly leave it out or use turkey bacon, veggie bacon, cooked breakfast sausage, ham or chicken, or just some black beans in place of the bacon if you prefer.
Alternate cooking method:
- Spray a muffin tin with cooking spray then add the chopped cooked bacon and spinach to the bottom of each one.
- Crack an egg into each muffin cup, season lightly with salt and pepper, then top with the shredded cheese.
- Bake at 350 for 18-20 minutes, until set.
Nutrition
Serving: 2muffins | Calories: 241kcal | Carbohydrates: 2g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 393mg | Sodium: 524mg | Sugar: 1g
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