Egg Muffin
These easy little breakfast bakes are perfect for springtime brunches, and the leftovers make a delicious grab-and go breakfast for busy mornings.
Ingredients
cooking spray
6 eggs
salt and pepper to taste
1/2 cup cooked chopped spinach excess water removed
1/3 cup crumbled cooked bacon
1/3 cup shredded cheddar cheese
Directions
Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
Crack the eggs into a large bowl. 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 15-18 minutes or until eggs are set.
Serve immediately or store in the refrigerator until ready to eat.