Thursday, February 21, 2019

Breakfast Egg Muffins

This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. 

  • cooking spray
  • 6 eggs
  • salt and pepper to taste
  • 1/2 cup spinach
  • 1/3 cup crumbled cooked bacon
  • 1/3 cup shredded cheddar cheese
  • diced tomatoes and chopped parsley, optional

  • Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
  • Crack the eggs into a large bowl. Whisk to blend the eggs until smooth.
  • Add the spinach, bacon and cheese to the egg mixture and stir to combine.
  • Divide the egg mixture evenly among the muffin cups.
  • Bake for 15-18 minutes or until eggs are set.
  • Serve immediately or store in the refrigerator until ready to eat. Top with diced tomatoes and parsley if desired.

**You can make this recipe with different ingredients for variety. A good rule to follow is combine a protein, cheese and a vegetable.