Breakfast Egg Muffins with Bacon and Spinach

• servings: 12 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 173 kcal
• Total Fat: 13 g
• Saturated Fat: 6 g
• Cholesterol: 112 mg
• Sodium: 340 mg
• Total Carbohydrate: 1 g
• Protein: 10 g