Bacon Spinach Egg Muffins

Bacon Spinach Egg Muffins – These simple bacon spinach egg muffins are a true breakfast or brunch treat.   They’re easy to make and come ready-made in  individual servings.  If it’s your personal preference they can be made using cooked sausage, diced ham, or mushrooms for a meatless version if that’s your pleasure.  Whisk together the eggs and seasonings then stir in the remaining ingredients.  Pour into muffin cups and bake.  These egg muffins reheat well too, so they’re handy and waiting for your hungry eaters when they’re ready to eat.

Ingredients you’ll need:
10 large eggs
1/2 cup heavy cream or half & half
1 tsp plain or seasoned salt
1 tsp mustard powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 lb bacon cooked and crumbled
2 cup shredded sharp cheddar cheese, divided
1 cup loosely packed fresh spinach, thinly sliced
1/3 cup self-rising flour or biscuit mix [i.e. Bisquick]
2 green onion, thinly sliced
1/4 cup diced pimento or red bell pepper

Directions:
Preheat the oven to 350°F.  Spritz a 12 cup muffin tin with cooking spray and set aside.  In a medium mixing bowl, whisk together the eggs, cream and seasonings.

Add the remaining ingredients reserving 1/2 cup shredded cheese for the tops.  Mix until the ingredients are evenly distributed.

Divide between the muffin cups.  Depending on how you divide the mixture, you may be able to yield more.  Sprinkle the tops with the remaining shredded cheese and bake for 25-27 minutes until golden and puffy. Serve immediately.  Makes: 12 egg muffins

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Bacon Spinach Egg Muffins

Servings 12

Author Melissa Sperka

Ingredients

• 10 large eggs
• 1/2 cup heavy cream or half & half
• 1 tsp plain or seasoned salt
• 1 tsp mustard powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 lb bacon cooked and crumbled
• 2 cup shredded sharp cheddar cheese divided
• 1 cup loosely packed fresh spinach thinly sliced
• 1/3 cup self-rising flour or biscuit mix [i.e. Bisquick]
• 2 green onion thinly sliced
• 1/4 cup diced pimento or red bell pepper

Instructions

1. Preheat the oven to 350°F. Spritz a 12 cup muffin tin with cooking spray and set aside.
2. In a medium mixing bowl, whisk together the eggs, cream and seasonings.
3. Add the remaining ingredients reserving 1/2 cup shredded cheese for the tops. Mix until the ingredients are evenly distributed.
4. Divide between the muffin cups. Depending on how you divide the mixture, you may be able to yield more.
5. Sprinkle the tops with the remaining shredded cheese and bake for 25-27 minutes until golden and puffy.
6. Serve immediately.