I make egg muffins all the time. They’re so easy and versatile—I literally throw in whatever I have in my fridge. Add a meat, a cheese, and a vegetable, and voila, you’ve got yourself an easy and delicious breakfast.
Ingredients (makes 6 big muffins)
- 6 eggs
- ¼ cup milk
- ¼ teaspoon salt
- 1 cup grated Gruyere
- 1 cup fresh spinach, cooked
- 6 bacon slices, cooked, drained of fat, and chopped; or store-bought cooked bacon
- 1/2 cup grated Parmesan cheese (optional)
Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
In a large bowl, beat eggs until smooth. Add milk, salt, Gruyere and mix. Stir spinach, cooked bacon into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
Top each muffin cup with grated Parmesan cheese.
Bake for 20-25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.