Bacon, Spinach and Mushroom Egg Muffins
Bacon, Spinach and Mushroom Egg Muffins loaded with crisp bacon, meaty mushrooms, and baby spinach. An excellent source of protein and full of healthy veggies, these portable mini frittatas are nutritious as they are delicious!
Servings 12 Servings
- 4 slices bacon, chopped
- 1/4 cup onion, chopped
- 1 cup fresh button mushrooms, chopped
- 2 cups baby spinach, chopped
- 10 eggs
- 1/4 cup milk
- salt and pepper to taste
- 1/4 cup sharp cheddar, shredded
In a skillet over medium heat, add bacon and cook until it renders fat and browns. With a slotted spoon, remove from the pan and drain on paper towels.
Discard excess oil from pan except for about 1 tablespoon. Add onions and cook for about 1 to 2 minutes or until softened.
Add mushrooms and cook for about 2 to 3 minutes or until tender. Add spinach and cook for about 1 minute or just until wilted.
Spray a 12-hole silicone pan with non-stick spray. Divide vegetable mixture into and fill holes of muffin pan to about 2/3 full. Divide bacon into each muffin hole. Top with shredded cheese.
In a bowl, beat eggs and milk until well blended. Season with salt and pepper to taste. Pour into muffin holes until almost full. With a fork, slightly stir muffin hole to distribute.
Bake in a 375 F oven for about 20-25 minutes or until egg muffins have risen, tops are lightly browned and a toothpick inserted comes out clean. With a knife, loosen muffins and remove from pan. Serve warm.
Serving: 69g | Calories: 110kcal | Carbohydrates: 1.4g | Protein: 8.7g | Fat: 7.7g | Saturated Fat: 2.7g | Cholesterol: 165mg | Sodium: 276mg | Potassium: 148mg | Sugar: 0.8g | Vitamin A: 700IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 1.3mg