Breakfast Egg Muffins
Make these breakfast egg muffins for an easy, low-carb grab-and-go breakfast for busy mornings. Filled with chopped spinach, bacon, and shredded cheese.
Servings 6 muffins
Equipment
- muffin tin
Ingredients
- 12 eggs
- ½ cup wilted spinach
- ⅓ cup cooked bacon chopped
- ½ cup cheddar cheese shredded
- fresh parsley chopped
- kosher salt
- black pepper
Instructions
- Preheat oven to 375°F (190°C). Coat a muffin tin with cooking spray or line with parchment paper.
- In a large bowl, whisk the eggs until combined
- Stir in wilted spinach, cooked bacon, shredded cheese, kosher salt, and black pepper. Combine well.
- Pour egg mixture into muffin tray wells. Distribute evenly, about ¾ full.
- Bake for 15-18 minutes, or until eggs are golden yellow and set
- Top with chopped parsley and serve immediately
Notes
If you are making these ahead, store in an airtight container in the refrigerator for up to four days. Reheat in the oven or enjoy cold.