Bacon and Egg Muffins
These bacon and egg muffins are perfect for a make ahead breakfast
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 muffins
- 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.
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