Breakfast Egg Muffins with Bacon and Spinach Recipe: These muffins make a great breakfast, lunch, or a snack to pack up for work, school, or a picnic!
I love that these muffins are very easy to make, and all the ingredients in them constitute, basically, a classic breakfast. These muffins have protein (eggs), meat (bacon), vegetables (spinach), and cheese. What not to like? These will keep you full for a long time!
They are also gluten free!
If you have a company staying at your house – these muffins are a great way to treat your guests to a fast, easy, and very delicious breakfast! Also, you can pack these muffins as breakfast, lunch, or snack to bring to work or school.
And, here are step-by-step photos.
In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix:
Stir in spinach:
Add cooked bacon into the egg mixture. Bacon should be precooked, drained of all the fat and chopped:
Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray. Ladle the egg mixture into greased muffin cups ¾ full.
Top with grated Parmesan cheese:
Oven should be preheated to 350 degrees. Bake the muffins for 25 minutes, then let them cool for 30 minutes before removing from the pan.