How To Make Breakfast Egg Muffins
Have a busy day ahead? Make this grab and go breakfast egg muffins to not skip meals. It is loaded with plenty of proteins and spinach for a packed meal.
Preheat the oven to 375 degrees F. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
Crack the eggs into a large bowl. Use a Braun MultiQuick 7 Hand Blender or a whisk to blend the eggs until smooth, this will take less than a minute.
Add the spinach, bacon, and cheese to the egg mixture and stir to combine.
Divide the egg mixture evenly among the muffin cups.
Bake for 15 to 18 minutes or until eggs is set.
Serve immediately or store in the refrigerator until ready to eat. Top with diced tomatoes and parsley if desired.
- Calories: 125.04kcal
- Fat: 9.71g
- Saturated Fat: 3.64g
- Trans Fat: 0.11g
- Monounsaturated Fat: 3.69g
- Polyunsaturated Fat: 1.52g
- Carbohydrates: 0.90g
- Fiber: 0.12g
- Sugar: 0.26g
- Protein: 8.07g
- Cholesterol: 171.58mg
- Sodium: 152.66mg
- Calcium: 77.97mg
- Potassium: 96.92mg
- Iron: 0.91mg
- Vitamin A: 103.04µg
- Vitamin C: 1.49mg
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