Egg Muffins

By karacapl12

Low Carb egg muffins for breakfast during the week.

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)

Details

Servings 11
Preparation time 20mins
Cooking time 40mins
Adapted from eat-drink-love.com

Preparation

Step 1

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.