How To Make Breakfast Egg Muffins
Have a busy day ahead? Make this grab and go breakfast egg muffins to not skip meals. It is loaded with plenty of proteins and spinach for a packed meal.
Serves:
Ingredients
- Cooking spray
- 6eggs
- Salt and pepperto taste
- ½cupcooked chopped spinachexcess water removed
- ⅓cupcooked baconcrumbled
- ⅓cupcheddar cheeseshredded
- diced tomatoes and chopped parsleyoptional garnish
Instructions
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Preheat the oven to 375 degrees F. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
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Crack the eggs into a large bowl. Use a Braun MultiQuick 7 Hand Blender or a whisk to blend the eggs until smooth, this will take less than a minute.
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Add the spinach, bacon, and cheese to the egg mixture and stir to combine.
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Divide the egg mixture evenly among the muffin cups.
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Bake for 15 to 18 minutes or until eggs is set.
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Serve immediately or store in the refrigerator until ready to eat. Top with diced tomatoes and parsley if desired.
Nutrition
- Calories: 125.04kcal
- Fat: 9.71g
- Saturated Fat: 3.64g
- Trans Fat: 0.11g
- Monounsaturated Fat: 3.69g
- Polyunsaturated Fat: 1.52g
- Carbohydrates: 0.90g
- Fiber: 0.12g
- Sugar: 0.26g
- Protein: 8.07g
- Cholesterol: 171.58mg
- Sodium: 152.66mg
- Calcium: 77.97mg
- Potassium: 96.92mg
- Iron: 0.91mg
- Vitamin A: 103.04µg
- Vitamin C: 1.49mg
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