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Bacon Spinach Egg Muffins
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Bacon Spinach Egg Muffins

Course Breakfast, brunch
Cuisine American
Keyword bacon-spinach-egg-muffins
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 12 muffins
Calories 244kcal
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 granulated garlic
  • 1/2 tsp onion 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]
  • 1/4 cup red bell pepper
  • 2 medium green onions thinly sliced

Instructions

  • 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 eggs, cream, salt, mustard powder, granulated garlic, onion powder and black pepper.
  • To the bowl add bacon, 1 1/2 cups cheddar cheese, spinach, flour or biscuit mix, red bell pepper and green onions reserving 1/2 cup shredded cheese for the tops. Mix using a large spoon or spatula until are evenly distributed.
  • Divide the mixture evenly between the muffin cups using a 1/4 cup measuring cup or ice cream scoop. (Depending on how you divide the mixture, you may be able to yield more servings.)
  • Sprinkle the tops with the reserved shredded cheese. Bake for 25-27 minutes or until golden and puffy.
  • Serve immediately.

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 4g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 502mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 809IU | Vitamin C: 5mg | Calcium: 177mg | Iron: 1mg