Breakfast Egg Muffins (Print Version)

# Ingredients:

→ Primary Ingredients

01 - 6 large eggs
02 - Non-stick cooking spray
03 - Pepper and salt as needed

→ Add-ins

04 - ½ cup drained, cooked spinach (chopped)
05 - ⅓ cup cheddar cheese, shredded
06 - ⅓ cup cooked bacon crumbles

→ Optional Toppings

07 - Chopped fresh parsley
08 - Diced fresh tomatoes

# Instructions:

01 - Set your oven to 375°F and let it heat. Spray a 6-cup muffin tin with non-stick spray or pop in some paper liners.
02 - Break the eggs into a big bowl. Whisk them until they’re smooth and mixed thoroughly.
03 - Toss in the spinach, cheese, and bacon to the eggs. Stir everything until blended.
04 - Spoon the egg mix into the muffin cups, dividing it up evenly.
05 - Bake them for 15-18 minutes or until the eggs have fully set.
06 - You can eat them now or chill in the fridge until later. Add parsley and tomatoes on top if you like.

# Notes:

01 - Grating your own cheese melts way better.
02 - These can go in the freezer for two months.
03 - Squeeze the spinach dry so it doesn’t make a watery mess.

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