Egg Muffin with Spinach and Bacon
I love the flexibility of these muffins; you can easily make 1/2 the batch Vegetarian and/or Gluten Free if you have different nutrition needs in the house. I've been enjoying them this week as a 2nd breakfast topped with avocado and hot sauce.
2 cups Spinach
1/4 teaspoon Sea Salt
1/2 cups Shredded Cheese
6 slices Bacon, sub Tempeh, Mushrooms, or other Vegetable to mak
2 slices Whole Wheat Bread or sub GF
1 cup Unsweetened Almond Milk
Preheat oven to 350 degrees.
Line a 12-cup capacity muffin pan with muffin liners.
If using bacon cook in a saute pan until crisp.
Cut bread into 1-inch squares.
Whisk egg, salt and milk together in a bowl.
Evenly distribute bread, bacon and spinach into each muffin cup.
Evenly add cheese to each muffin cup.
Pour egg mixture into each muffin cup.
Bake for 25 minutes and enjoy!
Calories: 134; Carbohydrate: 4g (14%); Protein: 9g (27%); Fat: 9g (59%)