Egg Muffins

Low Carb egg muffins for breakfast during the week.

Egg Muffins
Adapted from eat-drink-love.com
Egg Muffins

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

11

12

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

11

servings

Adapted from eat-drink-love.com

Ingredients

  • 1

    tbs. extra virgin olive oil

  • 1/4

    cup onion, finely diced

  • 2

    cups fresh spinach

  • 1

    garlic clove, minced

  • 6

    eggs

  • 3

    slices turkey bacon, cooked and chopped

  • 3/4

    cup reduced fat cheddar cheese, shredded

  • 1

    tbs. milk

  • 1/2

    tsp. salt (or to taste)

  • 1/2

    tsp. pepper (or to taste)

Directions

1. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and cook for about 2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Add the minced garlic and cook for 30 seconds. Sprinkle with a little salt and pepper. Remove from the heat. 2. In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach mixture and the bacon and stir until well-combined. 3. Either use a silicone muffin pan or spray a muffin tin with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). If using a 12-cavity tin, fill the empty cavities about a 1/4 of the way with water. Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges. 4. Store leftover muffins in the fridge in an airtight container. To reheat, stick in the microwave for about 20-30 seconds.

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