Breakfast Egg Muffins With Bacon And Spinach


12 Muffins

Prep Time

20 Minutes

Cooking Time

25 Minutes

Total Time

45 Minutes

  • 6 eggs

  • 2 cups cream cheese

  • 1 cup spinach cooked and drained (about 8 oz fresh spinach)

  • 6 bacon slices cooked, drained of fat, and chopped

  • 1/2 cup Parmesan cheese shredded, optional

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    1. Preheat oven to 350 degrees. Lightly spray a 12-cup capacity muffin tin with non-stick oil spray.

    2. In a large bowl, beat eggs until smooth. Add cream cheese and beat again. Stir spinach and cooked bacon into the egg mixture.

    3. Add egg mixture 3/4 up into each tin of a greased muffin tin.

    4. Top each muffin cup with shredded Parmesan cheese.

    5. Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.

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