Bacon Cheddar Egg Muffins
These bacon cheddar egg muffins are the perfect make-ahead breakfast for busy families on the go. Filled with bacon, cheese, and spinach they are perfect for school days, sports, or even just a quick and easy snack.
Ingredients
- 6 slices bacon cooked & chopped
- 9 eggs beaten
- ¾ cup chopped spinach
- 3 tbsp. milk
- 3/4 cup cheese, marble or cheddar grated
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat your oven to 375°
- Lightly grease a 12 cup muffin tray with margarine or cooking spray
- In a large mixing bowl add your eggs, chopped spinach, milk, grated cheese, garlic powder, onion powder, salt, pepper and mix well
- Divide egg mixture into muffin cups equally. Be careful not to over fill them as they will rise.
- Bake for about 20 minutes until the egg muffins are risen and cooked through. If the top of the eggs are still a bit runny you can broil on high for a minute. Be careful not to over cook them though.
- Once cooked move them to a cooling rack immediately to prevent sweating or deflating.
- Serve immediately or store in a Ziploc bag in the fridge for 5 days or in a freezer bag for up to 3 months.