Preparation Time: 10 minutes | Cooking Time: 20 minutes | Servings: 6 muffins
Ingredients:
- 6 large eggs
- 4 strips cooked bacon, chopped
- 1 cup fresh spinach, chopped
- 1/4 cup shredded cheddar cheese
- Salt and pepper, to taste
- Optional: diced bell peppers or mushrooms
Directions:
- Preheat your oven to 375°F (190°C). Grease a 6-cup muffin tin.
- In a mixing bowl, whisk together the eggs, salt, and pepper.
- Fold in the chopped bacon, spinach, cheese, and any optional ingredients.
- Divide the mixture evenly among the muffin cups.
- Bake for 18–20 minutes, or until the egg muffins are set and lightly golden.
- Cool slightly before serving or refrigerating for up to 4 days.
Nutrition Facts (Per Muffin):
- Calories: 140
- Fats: 10 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Net Carbohydrates: 1.5 g
- Protein: 10 g
Why This Recipe Works
• Perfect for Meal Prep: Make a batch and grab one each morning.
• Customizable: Add veggies, herbs, or different cheeses to mix it up.
• Portable: Great for lunchboxes or commuting breakfasts.
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Relevant Resources
Tip: These muffins freeze well—just reheat in a toaster oven or microwave before eating.