Bacon and Egg Muffins
These bacon and egg muffins are perfect for a make ahead breakfast.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Servings: 6 muffins
Calories: 162kcal
- 4 slices of bacon , cooked and chopped
- 1 1/2 cups baby spinach
- 6 eggs
- 1/4 cup of milk
- 1/2 of a medium tomato
- 1/2 cup of shredded cheese
- salt and pepper
Preheat oven to 350 degrees. Spray half of a muffin pan (6 muffin cups) with cooking spray.
In a pan, cook baby spinach until just wilted. Take out of the pan and reserve.
Cut bacon slices into small pieces and cook in the same pan until slightly crispy.
In a bowl, whisk together the eggs and milk. Add a little salt and pepper.
Divide the bacon, spinach and tomatoes into each of the muffin cups in the pan. Pour the egg mixture on top and sprinkle cheese over each muffin cup.
Bake for 20 - 25 minutes or until eggs are cooked through.
Let cool in the pan for 5 minutes and serve.
- Spray your muffin tin well with oil so that the bacon and egg muffins can easily be removed. You can also make them in silicon cupcake molds.
- Let the muffins cool completely on a cooling rack before storing them.
Calories: 162kcal | Carbohydrates: 2g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 182mg | Sodium: 234mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1106IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg