Spinach & Cheese Egg Muffins

Spinach & Cheese Egg Muffins
Prep time
Cook time
Total time
A mini frittata made with bacon, onions, cheese and spinach. Always a breakfast fave!
Recipe type: Breakfast
Cuisine: American
Serves: 12
  • 6 to 8 strips of bacon, chopped
  • ½ large onion, chopped
  • 1½ cups cheddar cheese, shredded
  • 2 to 3 cups of spinach
  • 12 eggs
  • cooking spray
  1. Preheat oven to 350°F and spray cooking spray in a muffin pan. Set aside.
  2. Beat together eggs. Add the shredded cheese and stir to combine. Set aside.
  3. In a frying pan on the stove, cook the onion and bacon over medium heat for about 10 minutes. Add in spinach and stir to combine. Cook for about 3 minutes or until spinach is wilted. Remove from heat and let cool for five minutes.
  4. Add spinach mixture to the egg mixture and stir to combine. Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.
  5. Remove from oven and let cool for 5 minutes before removing from the muffin pan. I found it easy to loosen the sides of the muffins with a butter knife and then gently remove them with a fork.
Nutrition Information
Serving size: 1 Calories: 100


You might also like

Leave A Reply

Your email address will not be published.

Rate this recipe: