BREAKFAST EGG MUFFINS
Ingredients
- 1 tsp olive oil extra virgin
- 1/2 cup spinach (sauté)
- 1/4 cup feta chees
- 6 slices cooked sugar-free bacon strips, crumbled optional sausage or veggie only
- 12 large eggs
- 1/4 tsp sea salt optional
- 1/4 tsp pepper flakes or red-hot sauce optional
Instructions
- Preheat oven to 350 degrees.
- Generously coat a 12 well muffin (standard) pan with olive oil. You could use a cooking spray.
- In a frying pan cook bacon strips. Set-aside to cool.
- Next, sauté spinach until wilted.
- Divide the bacon and spinach evenly between the 12 muffin wells.
- In a medium mixing bowl, place eggs, salt, and red pepper and whisk until the eggs are completely blended.
- Pour egg mixture into the muffin wells, filling each of the 3/4 full.
- Top each muffin well with feta cheese.
- Bake approximately 15 minutes, until the egg muffins are set and slightly brown around the edges.
- Remove from oven and place on a wire rack to cool for 3-4 minutes.
- Run a knife around each cup to loosen the muffin before removing them from the pan.
- Serve warm with fresh fruit or salsa.
Notes
Egg Muffins