Bacon Spinach Egg Muffins

Bacon spinach egg muffins with cheddar and scallions bake into savory, protein-rich cups in about 30 minutes for an easy breakfast or brunch.

Prep: 10 min · Cook: 20 min · Yield: 12 · Method: Oven

Ingredients

• 10 large eggs
• 6 slices cooked bacon
• 2 cups fresh spinach
• 1 cup shredded cheddar cheese
• 0.5 cup whole milk
• 3 scallions
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 serving cooking spray

Cooking instructions

1. Heat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray. (about 5 min) — 375°F
2. Whisk the eggs, milk, salt, and pepper in a large bowl until blended. (about 2 min)
3. Chop the cooked bacon and scallions. Roughly chop the spinach, then stir the bacon, spinach, scallions, and cheddar into the egg mixture. (about 5 min)
4. Divide the mixture evenly among the muffin cups, filling each about three-quarters full. (about 3 min)
5. Bake until the centers are fully set and an instant-read thermometer registers 160°F, about 18 to 22 minutes. (about 20 min) — 375°F
6. Let the muffins cool in the pan for 5 minutes, then loosen the edges and remove. (about 5 min)