How to Make Cheesy Spinach & Bacon Egg Muffins
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Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with butter or oil.
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In a large bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper.
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Stir in chopped spinach, crumbled bacon, cheddar cheese, and green onions.
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Pour mixture evenly into muffin cups, filling almost to the top.
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Bake for 18-20 minutes until set and lightly golden. Let cool slightly before removing.
Pro Tips for Perfect Cheesy Spinach & Bacon Egg Muffins
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Cheesy Spinach & Bacon Egg Muffins?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Cheesy Spinach & Bacon Egg Muffins?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.