Mornings are a fresh start to the day. Enjoy your Spinach and Bacon Egg Muffins, and remember that each morning brings the opportunity for new beginnings and positive choices.
Spinach and Bacon Egg Muffins
Recipe By Ketology
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Cooking Time
40-45 min
Difficulty
Easy
Serves
6
Calories
180
Ingredients
- 6 large eggs
- 1/2 cup cooked bacon, crumbled
- 1/2 cup chopped fresh spinach
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced onions
- 1/4 cup diced bell peppers (any color)
- 1/4 cup heavy cream
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Cooking spray or butter for greasing the muffin tin
Instructions
- 1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.
- 2. In a mixing bowl, whisk together the eggs and heavy cream until well combined.
- 3. Add the crumbled bacon, chopped fresh spinach, shredded cheddar cheese, diced onions, diced bell peppers, garlic powder, salt, and black pepper to the egg mixture. Stir to evenly distribute all ingredients.
- 4. Pour the mixture into the greased muffin tin, filling each muffin cup about 2/3 full.
- 5. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the Spinach and Bacon Egg Muffins are set in the center and the tops are lightly golden.
- 6. Allow the muffins to cool in the tin for a few minutes. Use a butter knife to gently remove them from the muffin cups. Serve your Spinach and Bacon Egg Muffins as a flavourful and portable breakfast option.
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