Spinach & Cheese Egg Muffins
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”.
It almost feels too good to be true. Like how can I lose weight eating such yummy food. Yet, it happens!
Ingredients
Instructions
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”.
It almost feels too good to be true. Like how can I lose weight eating such yummy food. Yet, it happens!
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.
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