Description
Egg bite cups with spinach and bacon are a delicious and easy-to-make breakfast option that combines the flavors of eggs, fresh spinach, and crispy bacon.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup cooked bacon, crumbled
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Add the chopped spinach, crumbled bacon, and shredded cheese to the egg mixture and stir to combine.
- Grease a muffin tin with cooking spray or oil.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg cups are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the muffin tin.
- Serve warm and enjoy!
Notes
- These egg bite cups can be stored in the refrigerator for up to 4 days.
- They can also be frozen for longer storage; reheat in the microwave when ready to eat.
- Feel free to customize the recipe by adding other vegetables or meats of your choice.
Nutrition
- Serving Size: 1 egg bite cup
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 150mg