Spinach & Cheese Egg Muffins
Sunday, November 17, 2019
Edit
These Spinach & Cheese Egg Muffins are a mini frittata made with bacon, onions, cheese and spinach. Always a breakfast fave!
When I was following a low carb diet, I ate a lot of eggs. In fact, one of my favourite meals was a simple egg and bacon frittata. Not only was it easy to make, but it was filling and so good. I never felt like I was eating “diet food”
Ingredients
6 to 8 strips of bacon, chopped
½ large onion, chopped
1½ cups cheddar cheese, shredded
2 to 3 cups of spinach
12 eggs
cooking spray
Instructions
Preheat oven to 350°F and spray cooking spray in a muffin pan. Set aside.
Beat together eggs. Add the shredded cheese and stir to combine. Set aside.
In a frying pan on the stove, cook the onion and bacon over medium heat for about 10 minutes. Add in spinach and stir to combine. Cook for about 3 minutes or until spinach is wilted. Remove from heat and let cool for five minutes.
Add spinach mixture to the egg mixture and stir to combine. Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.
Remove from oven and let cool for 5 minutes before removing from the muffin pan. I found it easy to loosen the sides of the muffins with a butter knife and then gently remove them with a fork.
Nutrition Information: YIELD: 12 SERVING SIZE: 1 egg muffin
Amount Per Serving: CALORIES: 100 TOTAL FAT: 8.7g SATURATED FAT: 3.6g TRANS FAT: 0.1g UNSATURATED FAT: 4.3g CHOLESTEROL: 18.6mg SODIUM: 158.4mg CARBOHYDRATES: 1.3g FIBER: 0.2g SUGAR: 0.5g PROTEIN: 4.1g
Read More Spinach & Cheese Egg Muffins
When I was following a low carb diet, I ate a lot of eggs. In fact, one of my favourite meals was a simple egg and bacon frittata. Not only was it easy to make, but it was filling and so good. I never felt like I was eating “diet food”
Ingredients
6 to 8 strips of bacon, chopped
½ large onion, chopped
1½ cups cheddar cheese, shredded
2 to 3 cups of spinach
12 eggs
cooking spray
Instructions
Preheat oven to 350°F and spray cooking spray in a muffin pan. Set aside.
Beat together eggs. Add the shredded cheese and stir to combine. Set aside.
In a frying pan on the stove, cook the onion and bacon over medium heat for about 10 minutes. Add in spinach and stir to combine. Cook for about 3 minutes or until spinach is wilted. Remove from heat and let cool for five minutes.
Add spinach mixture to the egg mixture and stir to combine. Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.
Remove from oven and let cool for 5 minutes before removing from the muffin pan. I found it easy to loosen the sides of the muffins with a butter knife and then gently remove them with a fork.
Nutrition Information: YIELD: 12 SERVING SIZE: 1 egg muffin
Amount Per Serving: CALORIES: 100 TOTAL FAT: 8.7g SATURATED FAT: 3.6g TRANS FAT: 0.1g UNSATURATED FAT: 4.3g CHOLESTEROL: 18.6mg SODIUM: 158.4mg CARBOHYDRATES: 1.3g FIBER: 0.2g SUGAR: 0.5g PROTEIN: 4.1g
Read More Spinach & Cheese Egg Muffins