Bacon Spinach Egg Muffins Recipes
BACON SPINACH EGG MUFFINS
Steps:
- Preheat the oven to 350°F. Spritz a 12 cup muffin tin with cooking spray and set aside.
- In a medium mixing bowl, whisk together the eggs, cream and seasonings.
- Add the remaining ingredients reserving 1/2 cup shredded cheese for the tops. Mix using a larg spoon or spatyla until the mix-in ingredients are evenly distributed.
- Divide between the muffin cups. Depending on how you divide the mixture, you may be able to yield more.
- Sprinkle the tops with the remaining shredded cheese. Bake for 25-27 minutes or until golden and puffy.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 244 kcal, Carbohydrate 4 g, Protein 13 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 191 mg, Sodium 502 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g
BACON SPINACH MUFFINS
A new addition to my repertoire, these rustic muffins with just a touch of feta cheese are very popular already. They make a fabulous accompaniment to soups and salads, are super-quick to whip up from scratch and so satisfying!-Rebecca Lindamood, Belfast, New York
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy; beat in egg. , Combine sour cream and milk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream mixture just until moistened. Fold in the bacon, feta cheese, onion and 1/4 cup spinach (save remaining spinach for another use). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
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