Make a grab-and-go breakfast utilizing egg, spinach, bacon, cheddar cheese and leftover bread. These breakfast muffins bake up as full meals which you could rapidly reheat for breakfast.
Energetic time: 20 minutes Whole time: 60 minutes
Bacon, Egg & Spinach Breakfast Muffins
Components
- 1 (10oz. or 280g) bundle frozen chopped spinach, thawed
- 4 slices 100% whole-wheat bread, cubed
- 2 tbsp olive oil
- 1 cup cheddar cheese, shredded
- 3 inexperienced onions, chopped
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp black pepper
- 4 slices cooked bacon, roughly chopped
- 5 massive eggs
- 1 1/4 cups low-fat milk
Instructions
Preheat the oven to 375°F (190°C). Frivolously coat a 12-cup muffin tin (or two 6-cup tins) with cooking spray and put aside.
Place the thawed spinach in a mesh strainer and squeeze out as a lot extra water as potential. Put aside.
In a big bowl, toss the cubed bread with the olive oil till evenly coated. Add the spinach, cheddar cheese, inexperienced onions, garlic powder, salt, black pepper, and chopped bacon, and blend till properly mixed. Divide the combination evenly among the many muffin cups.
In the identical bowl, whisk collectively the eggs and milk till clean. Pour the egg combination evenly over the bread combination in every muffin cup.
Bake for 30–40 minutes, or till the tops are golden and the facilities are set. A skewer inserted into the middle ought to come out clear. Let the muffins cool barely earlier than serving.
Storage: As soon as fully cooled, switch the muffins to an hermetic container and refrigerate for as much as 4 days. For longer storage, freeze in a freezer-safe container or bag for as much as 2 months.
Reheating: Place one muffin on a microwave-safe plate and warmth for 30–45 seconds if refrigerated, or 1–1½ minutes if frozen.
Serves: 6 | Serving Dimension: 2 breakfast muffins
Diet (per serving): Energy: 301; Whole Fats: 19g; Saturated Fats: 7g; Monounsaturated Fats: 7g; Polyunsaturated Fats: 2g; Ldl cholesterol: 196mg; Sodium: 536mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 4g; Protein: 18g
Diet Bonus: Potassium: 433mg; Iron: 14%; Vitamin A: 2%; Vitamin C: 3%; Calcium: 27%
Initially printed April 17, 2020; Up to date March 2026
