Easy Breakfast Egg Muffins (Print Version)

# Ingredients:

→ Base Ingredients

01 - 6 eggs
02 - Cooking spray
03 - Salt and pepper to taste

→ Mix-ins

04 - ½ cup cooked chopped spinach, excess water removed
05 - ⅓ cup crumbled cooked bacon
06 - ⅓ cup shredded cheddar cheese

→ Optional Garnish

07 - Diced tomatoes
08 - Chopped parsley

# Instructions:

01 - Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
02 - Crack the eggs into a large bowl. Use a whisk to blend the eggs until smooth.
03 - Add the spinach, bacon and cheese to the egg mixture and stir to combine.
04 - Divide the egg mixture evenly among the muffin cups.
05 - Bake for 15-18 minutes or until eggs are set.
06 - Serve immediately or store in the refrigerator until ready to eat. Top with diced tomatoes and parsley if desired.

# Notes:

01 - Use freshly grated cheese for better melting.
02 - Can be frozen for up to 2 months.
03 - Make sure to squeeze excess water from spinach.

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