Easy Bacon & Egg Breakfast Muffins
Easy To Make Breakfast Muffins perfect for a brunch menu.
Servings: 6 Muffins
Calories: 125kcal
Equipment
- Bico Watercolor Blue Flower Scalloped Dinner Plates, Ceramic, 11 inch, Set of 4, for Pasta, Salad, Maincourse, Microwave & Dishwasher Safe
- Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet
- Mixing Bowls with Lid Set, 23PCS Kitchen Utensils Metal Bowl Stainless Steel Nesting Bowls, Measuring Cups and Spoons, Egg Whisk for Baking Prepping Cooking Serving Supplies
- Wilton Recipe Right Non-Stick 6-Cup Standard Muffin Pan, Set of 2
Ingredients
- 6 Eggs
- 1/2 Cup Spinach cooked & drained
- 1/3 Cup Bacon - cooked and crumbled
- 1/3 Cup Shredded Cheddar Cheese
- 1/4 cup chopped fresh sweet onion sauté
- 1/4 tsp. butter
- Salt & Pepper
- Chopped Tomatoes Optional
- Fresh Parsley optional
- Dash of Garlic Powder Optional
Instructions
- Preheat Oven to 375 degrees
- Spray Muffin Pan with Cooking Spray
- Add 1/4 tsp. butter to skillet
- Cook Spinach & Onion in butter until tender, drain and set aside
- Cook Bacon, drain, and crumble - set aside
- In a large bowl, add 6 eggs and whisk until smooth.
- Add Spinach, Onion, Bacon, Cheese, and seasoning to the mixture - stir well.
- Divide the mixture evenly into the six muffin tins.
- Cook for 15 minutes or until firm
- Serve with chopped tomatoes and parsley (optional)
Notes
Breakfast Muffins can be served immediately or stored in the refrigerator until ready to serve.
To heat, place on a baking sheet and cover with aluminum foil. Place in a 350-degree pre-heated oven. Heat until hot.
If bacon & egg muffins have been frozen, remove them from the freezer and place them in the refrigerator 24 hours prior to heating as directed above.