Bacon, Egg & Spinach Breakfast Muffins

[ad_1] <img width="800" height="502" src="https://blog.myfitnesspal.com/wp-content/uploads/2016/12/Egg-Bacon-Mini-Casseroles-1024x643.jpg" class="attachment-large size-large wp-post-image" alt="Egg & Bacon Mini Casseroles" decoding="async" srcset="https://blog.myfitnesspal.com/wp-content/uploads/2016/12/Egg-Bacon-Mini-Casseroles-1024x643.jpg 1024w, https://blog.myfitnesspal.com/wp-content/uploads/2016/12/Egg-Bacon-Mini-Casseroles-300x188.jpg 300w, https://blog.myfitnesspal.com/wp-content/uploads/2016/12/Egg-Bacon-Mini-Casseroles-768x482.jpg 768w, https://blog.myfitnesspal.com/wp-content/uploads/2016/12/Egg-Bacon-Mini-Casseroles-500x315.jpg 500w, https://blog.myfitnesspal.com/wp-content/uploads/2016/12/Egg-Bacon-Mini-Casseroles-752x472.jpg 752w, https://blog.myfitnesspal.com/wp-content/uploads/2016/12/Egg-Bacon-Mini-Casseroles-269x169.jpg 269w, https://blog.myfitnesspal.com/wp-content/uploads/2016/12/Egg-Bacon-Mini-Casseroles-444x280.jpg 444w, https://blog.myfitnesspal.com/wp-content/uploads/2016/12/Egg-Bacon-Mini-Casseroles-299x188.jpg 299w, https://blog.myfitnesspal.com/wp-content/uploads/2016/12/Egg-Bacon-Mini-Casseroles.jpg 1504w" sizes="(max-width: 800px) 100vw, 800px" /> Make a grab-and-go breakfast utilizing egg, spinach, bacon, cheddar cheese and leftover bread. These breakfast muffins bake up as full meals which you can rapidly reheat for breakfast.

Energetic time: 20 minutes Whole time: 60 minutes

Components

1 (10oz. or 280g) bundle frozen chopped spinach, thawed 4 slices 100% whole-wheat bread, cubed 2 tbsp olive oil 1 cup cheddar cheese, shredded 3 inexperienced onions, chopped 1/2 tsp garlic powder 1/4 tsp salt 1/2 tsp black pepper 4 slices cooked bacon, roughly chopped 5 massive eggs 1 1/4 cups low-fat milk

Instructions

Preheat the oven to 375°F (190°C). Frivolously coat a 12-cup muffin tin (or two 6-cup tins) with cooking spray and put aside.

Place the thawed spinach in a mesh strainer and squeeze out as a lot extra water as attainable. Put aside.

In a big bowl, toss the cubed bread with the olive oil till frivolously coated. Add the spinach, cheddar cheese, inexperienced onions, garlic powder, salt, black pepper, and chopped bacon, and blend till effectively mixed. Divide the combination evenly among the many muffin cups.

In the identical bowl, whisk collectively the eggs and milk till clean. Pour the egg combination evenly over the bread combination in every muffin cup.

Bake for 30–40 minutes, or till the tops are golden and the facilities are set. A skewer inserted into the middle ought to come out clear. Let the muffins cool barely earlier than serving.

Storage: As soon as utterly cooled, switch the muffins to an hermetic container and refrigerate for as much as 4 days. For longer storage, freeze in a freezer-safe container or bag for as much as 2 months.

Reheating: Place one muffin on a microwave-safe plate and warmth for 30–45 seconds if refrigerated, or 1–1½ minutes if frozen.

Serves: 6 | Serving Dimension: 2 breakfast muffins

Diet (per serving): Energy: 301; Whole Fats: 19g; Saturated Fats: 7g; Monounsaturated Fats: 7g; Polyunsaturated Fats: 2g; Ldl cholesterol: 196mg; Sodium: 536mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 4g; Protein: 18g