Spinach, Bacon and Cheese
An easy to make breakfast that is delicious. Egg muffins is a breakfast I have been wanting to try for the longest time! Everyone kept telling me that these are perfect for a weekday breakfast when you need to grab something and go. These egg muffins will last a few days in the refrigerator and then when you want to eat one you can pop it in the microwave for 30-45 seconds until warm.
But, if you don’t want to make these for the week then make them on a weekend. While everyone is sleeping simply combine all the ingredients and then bake them in the oven for 25-30 minutes. They are so delicious when served fresh! Light and fluffy filled with sauteed spinach, crisp bacon, and cheesy goodness.
If you wanted to use egg whites for this recipe that would be perfectly fine. Next time I may try using egg whites to see the difference in texture. Spinach, bacon, cheese and egg muffins would also make a great lunch if you needed to grab something quickly. Eating healthy doesn’t have to be difficult or take a long time, you just need to prepare ahead of time.
What you need:
- 5 large eggs
- 2 small handfuls of spinach, chopped
- 3 pieces of bacon
- 1/4 cup plus a splash more of milk
- 1/3 cup of shredded cheddar cheese
- good size pinch of salt, and pepper
What to do:
- Preheat oven to 350 degrees.
- In a saute pan cook bacon according to package. Remove from pan and pat dry. Then chop bacon into bits. Drain the excess fat from the pan and put in the spinach cooking quickly. Saute until just cooked and remove from pan.
- Spray a muffin tin really well with non-stick cooking spray (these have a tendency to stick). This a half batch of egg muffins so it will only make about 5 or 6. Double to make a larger batch.
- In a large bowl whisk together 5 eggs, milk, salt and pepper. Add in the bacon, spinach and half the cheese.
- Scoop the egg mixture into muffin tins using a 1/3 measuring cup until filled to almost the top. Will probably only make about 5 or 6 egg muffins. Fill the empty muffin spaces with a little bit of water so it cooks evenly.
- Sprinkle with a little more salt and pepper if desired and top with shredded cheese. ( I ran out of shredded cheese so I used cheese cubes)
- Bake for 25-30 minutes or until eggs are set and just cooked through. Tops of egg muffins should be cooked not wet and soggy. Carefully remove from pan while still warm.
- Serve immediately for a nice breakfast with a few fresh raspberries or let cool and store covered in fridge until ready to eat.