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.
