Easy Egg Muffins (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4 slices fried bacon, chopped (or about 1 cup diced salami)
02 -
1 medium bell pepper, finely chopped
03 -
⅔ cup cheddar cheese
04 -
½ cup chopped spinach (frozen with excess water removed, or pre-cooked fresh)
05 -
10 eggs, well beaten
06 -
½ teaspoon salt, or to taste
07 -
½ teaspoon black pepper, or to taste
# Step-by-Step Directions:
01 -
Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with cooking spray or line with muffin liners.
02 -
In a large bowl, combine the chopped bacon, bell pepper, cheese, and spinach. Stir in the beaten eggs and season with salt and pepper until well incorporated.
03 -
Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
04 -
Bake for 15 to 20 minutes until the tops are lightly golden and spring back gently when touched.
# Helpful Notes:
01 -
Store egg muffins in an airtight container or large freezer bag for 2-3 days in the refrigerator.
02 -
Reheat in microwave for 10-30 seconds or in a 350°F (175°C) oven for 5-7 minutes.