January 24, 2021

Recipe for Thanksgiving

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Breakfast Egg Muffins


7 Ingredients 25 Minutes 430 Calories 4 SERVINGS


10 large eggs

1/2 teaspoon salt (or to taste)

1/2 teaspoon pepper (or to taste)

4 slices bacon (fried and chopped)

1 red bell pepper (chopped)

1 cup cheddar cheese (shredded)

1/2 cup spinach (frozen, excess water removed, if using fresh cook it first)


430 Calories SODIUM 37%  DV 880mg FAT5 2%  DV 34g PROTEIN 53%  DV 27g CARBS 1%  DV 4g FIBER 3%  DV 1g


  • Preheat oven to 375 F degrees. Spray a muffin tin with cooking spray or lay it with muffin liners.
  • Whisk the eggs in a large bowl, then add the rest of the ingredients and mix to combine.
  • Divide the mixture evenly between the muffin cups.
  • Bake for 15 to 20 minjutes or until the top is lightly golden and lightly springs back when touched.
  • Serve immediately.

tips & notes:

Store your egg muffins either in an airtight container or a large freezer bag. They’ll last 2-3 days in the fridge.These muffins reheat really well in the microwave! They heat up fast, so 10-30 seconds should be plenty depending on how strong your microwave is. You can also reheat them for 5-7 minutes in an oven at 350 F.To freeze your muffins, let them cool fully and wrap each one with plastic, then store them all in a large freezer bag or airtight container. This way they’ll avoid freezer burn as much as possible. Reheat for 1-2 minutes in the microwave wrapped in a damp paper towel.

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