Breakfast Egg Muffins with Bacon and Spinach

• Gluten free

• Meat

  • 6 Bacon, slices

• Produce

  • 3/4 cup Spinach

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1/4 tsp Salt

• Dairy

  • 2 cups Cheddar cheese, grated
  • 1/4 cup Milk
  • 1/2 cup Parmesan cheese, grated

Found on juliasalbum.com

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)

Directions

• Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
• 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.
• Top each muffin cup with grated Parmesan cheese.
• Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.