Spinach bacon egg casserole –Welcome to our kitchen! Today, we are excited to share a delightful and nutritious recipe for Bacon and Spinach Egg Muffins. These muffins are not only perfect for a hearty breakfast but also make for an excellent snack throughout the day. Packed with protein and healthy fats, they are ideal for anyone following a Keto or Whole30 diet. Let’s dive into the recipe.
Bacon and Spinach Egg Muffins
These Bacon and Spinach Egg Muffins are easy to prepare and extremely versatile. Feel free to customize the recipe by adding your favorite vegetables or cheese. Here’s what you’ll need:
Ingredients:
- 8 large eggs
- 6 strips of bacon, cooked and crumbled
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheese (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Olive oil or cooking spray for greasing the muffin tin
Instructions:
- Preheat your oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, crack the 8 eggs and whisk them until well combined.
- Add the crumbled bacon, chopped spinach, shredded cheese (if using), garlic powder, onion powder, salt, and pepper to the eggs and mix thoroughly.
- Pour the egg mixture evenly into the greased muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes or until the muffins are puffed and a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the muffins cool for a few minutes before carefully removing them.
- Serve warm, or store them in an airtight container in the refrigerator for up to five days. Reheat when needed.
Enjoy these delicious and convenient Bacon and Spinach Egg Muffins as part of your meal prep or as a quick bite on the go. They are not only satisfying but also a healthy choice that everyone will love!