This formula for breakfast egg muffins is a straightforward grab and go choice for busy mornings. Egg muffins area unit loaded with bacon, cheddar and spinach, and area unit jam-choked with lots of protein!
I’m perpetually on the lookout for fast breakfast selections that area unit high in macromolecule and lower in carbs. I usually communicate ham and egg cups, breakfast burritos and these delicious very little egg muffins.
Eggs. It’s what’s for breakfast just about each single day at my house. I eat eggs each morning as a result of I really like to begin my day with some macromolecule, and my youngsters eat disorganised eggs most days too beside cereal or dairy product. Once creating identical disorganised eggs for the tenth day during a row, I made a decision we would have liked to shake up our breakfast routine and take a look at one thing new. I whipped up these fun breakfast egg muffins in exactly minutes for a contemporary fight a classic formula.
INGREDIENTS :
- cooking spray
- 6 eggs
- 1/2 cup cooked chopped spinach excess water removed
- 1/3 cup crumbled cooked bacon
- 1/3 cup shredded cheddar cheese
- salt and pepper to taste
- diced tomatoes and chopped parsley optional garnish
INSTRUCTIONS :
- 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. Use a Braun MultiQuick 7 Hand Blender or a whisk to 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. Top with diced tomatoes and parsley if desired.
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