Bacon, Spinach and Cheese Egg Muffins
Savory, make-ahead egg muffins filled with crisp bacon, spinach and melted cheddar cheese.
Ingredients
- 8 large eggs
- ¼ cup milk
- 4 slices bacon cooked and crumbled
- 2 packed cups fresh spinach
- 1 cup shredded cheddar cheese divided
- 2 tbsp thick salsa
- ¼ tsp garlic powder
- ¼ tsp freshly cracked black pepper
- ⅛ tsp salt
- Nonstick cooking spray or oil, for the pan
Instructions
- Preheat the oven to 350°F.
- Generously grease a 12-cup muffin pan.
- Cook the bacon until crisp. Drain, cool and crumble.
- Sauté the spinach until wilted. Press out any excess liquid and roughly chop.
- Whisk the eggs, milk, salsa, garlic powder, black pepper and salt in a large bowl.
- Fold in the bacon, spinach and ¾ cup of cheddar cheese.
- Divide the mixture evenly among the muffin cups, filling each approximately three-quarters full.
- Sprinkle the remaining chese over the tops.
- Bake for 18 to 22 minutes, or until the centers are set.
- Cool in the pan for five minutes before carefully removing.
- Serve warm.
Notes
Drain the spinach and salsa thoroughly to prevent excess moisture. The recipe makes approximately 12 muffins, depending on the size of the pan and the amount placed in each cup. Store refrigerated for up to four days or freeze for up to two months.