Imagine starting your day with a protein-packed, mouthwatering breakfast that takes less than 30 minutes to prepare and looks like it came straight from a gourmet kitchen. These Bacon and Spinach Egg Muffins are not just a meal; they're a game-changer for busy professionals, health-conscious foodies, and anyone who craves a delicious, portable breakfast that will keep them energized and satisfied. Get ready to transform your breakfast routine with this incredibly simple yet irresistible recipe that combines the smoky goodness of bacon, the fresh crunch of spinach, and the creamy perfection of eggs!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup cooked bacon, crumbled
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line it with muffin liners to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs. Whisk them together until well combined and slightly frothy.
- Add the chopped fresh spinach to the eggs, ensuring it is evenly distributed throughout the mixture.
- Next, fold in the crumbled cooked bacon and shredded cheese into the egg mixture. Stir gently to combine all the ingredients.
- Season the mixture with salt and pepper to taste. Be cautious with the salt, as the bacon and cheese may already add some saltiness.
- Using a ladle or a measuring cup, carefully pour the egg mixture into each muffin cup, filling them about 2/3 full to allow for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes.
- After cooling, carefully run a knife around the edges of each muffin to loosen them, then gently lift them out of the tin.
- Serve warm or allow to cool completely before storing in an airtight container in the refrigerator for up to 5 days. Enjoy your Bacon and Spinach Egg Muffins!
Tips
- Use room temperature eggs for a smoother, more even mixture that rises beautifully.
- Ensure your bacon is well-cooked and crispy before crumbling to add maximum flavor and texture.
- Don't overfill the muffin cups - leaving about 1/3 of space prevents overflow and ensures even cooking.
- For extra flavor, experiment with different cheeses like sharp cheddar or feta.
- These muffins freeze wonderfully! Cool completely, then store in a freezer bag for up to 1 month. Reheat in the microwave for a quick breakfast.
- For a lighter version, you can use turkey bacon or add more vegetables like bell peppers or mushrooms.
- Always let the muffins cool slightly in the tin to help them set and make removal easier.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 1g
Protein: 7g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 110mg
