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Breakfast Egg Muffins with Bacon and Spinach



 Breakfast Egg Muffins with Bacon and Spinach Recipe: These muffins make a great breakfast, lunch, or a snack to pack up for work, school, or a picnic!

Ingredients;
  • 6 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • 2 cups grated cheddar cheese
  • 3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)
  • 6 bacon slices, cooked, drained of fat, and chopped
  • 1/2 cup grated Parmesan cheese (optional)
Instructions;
  1. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
  2. In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix. Stir spinach, cooked bacon into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
  3. Top each muffin cup with grated Parmesan cheese.
  4. Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.

For The Full Instructions, See Full Recipes: juliasalbum.com
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