Breakfast Egg Muffins with Bacon and Spinach
Whip up these delicious Breakfast Egg Muffins with Bacon and Spinach for a protein-packed start to your day! Perfect for busy mornings or a quick snack on the go! These are sure to be a hit with adults and kids alike, as they say bacon makes everything better and who doesn't love cheese, especially crispy cheese?
Equipment
- Muffin Pan Non-Stick (I like Nordic Ware, it doesn't warp/twist)
Ingredients
- 6 eggs
- ¼ cup milk
- ¼ teaspoon salt
- 2 cups cheddar cheese shredded
- 1 cup spinach cooked and drained (about 8 oz fresh spinach)
- 6 bacon slices cooked, drained of fat, and chopped
- ½ cup Parmesan cheese shredded, optional
Instructions
- Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
- In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix.
- Stir in spinach and cooked bacon into the egg mixture.
- Ladle the egg mixture into greased muffin cups ¾ full.
- Top each muffin cup with shredded Parmesan cheese.
- Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
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