Breakfast Egg Muffins with Bacon and Spinach
These delicious breakfast egg muffins with bacon and spinach are easily made in a regular muffin pan. Great recipe for when you need to make breakfast for a lot of people or make breakfast in advance.
Servings 12 muffins
- 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
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 spinach, 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.
Calories: 173kcal | Carbohydrates: 1g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 112mg | Sodium: 340mg | Potassium: 95mg | Vitamin A: 585IU | Vitamin C: 0.7mg | Calcium: 206mg | Iron: 0.7mg