Ingredients
Equipment
Method
- Preheat oven to 350°F. Spray a 12-cup muffin pan generously with cooking spray, making sure to coat all corners.
- In a large bowl, whisk eggs until frothy and air is incorporated. Add shredded cheddar cheese and stir to combine. Set aside.
- Heat a frying pan over medium heat. Add diced onion and bacon. Cook about 10 minutes until bacon is crispy and onion is translucent.
- Add spinach to the pan and cook about 3 minutes until wilted. Remove from heat and let cool 5 minutes to prevent scrambling the eggs.
- Add the cooled spinach mixture to the egg mixture in the bowl. Stir thoroughly to combine all ingredients evenly.
- Ladle egg mixture into prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake 15 minutes or until muffins are firm to the touch and cooked through. They should spring back slightly when gently pressed.
- Remove from oven and cool in pan 5 minutes. Use a butter knife to gently loosen the edges of each muffin from the pan. Serve warm.
Notes
Storage: Refrigerate in an airtight container up to 4 days or freeze individually wrapped up to 3 months.
Reheating: Microwave refrigerated muffins for 30 seconds or frozen muffins for 1-2 minutes. For oven reheating, warm at 300°F for 10-12 minutes.
Variations: Substitute bacon with sausage, ham, or mushrooms. Try different cheeses like Monterey Jack or Swiss. Add bell peppers, tomatoes, or broccoli for variety.
Make-Ahead Tip: These are perfect for Sunday meal prep. Make a double batch and freeze half for later in the week.
