Bacon and Spinach Egg Muffins

6 Eggs
¼ cup Milk
¼ teaspoon Salt
2 cups grated Cheddar Cheese
3/4 cup Spinach, cooked and drained
6 Bacon slices, cooked, drained of fat, and chopped
1/2 cup grated Parmesan Cheese (optional)



Preheat oven to 175C.
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

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