Breakfast Egg Muffins with Bacon and Spinach

• porcje: 12 servings
• czas aktywny: 20 minutes
• całkowity czas: 45 minutes

Składniki

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)

1/2 cup Parmesan cheese (shredded, optional)

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 173 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 6 g
• Cholesterol: 112 mg
• Sód: 340 mg
• Węglowodany Całkowite: 1 g
• Białko: 10 g