Spinach Bacon Egg Muffins – Phase II

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Spinach Bacon Egg Muffins
  • 12 Large Eggs, whisked
  • 12 ounces Bacon, cooked and crumbled (Low-Sodium)
  • 2 Cups 2% Cheddar Cheese, shredded
  • ¼ Cup Minced Spinach
  • ¼ Cup Minced Onion (dried)
  • ¼ Cup Plain Greek Yogurt (Non Fat)
  • 1 Cup Parmesan Cheese
  1. Preheat the oven to 350 degrees.
  2. Spray muffin tins with cooking spray.
  3. Whisk eggs, cook bacon,cheese, Spinach,and Yogurt.
  4. Ladle into lined muffin pan cups
  5. Sprinkle with Parmesan cheese.
  6. Bake for 25 minutes, or until puffy and slightly browned on top.
  7. Remove from and let sit for 15 minutes on a wire cooling rack.
  8. Serve immediately while still warm
  9. Let cool completely and store in an airtight container in the refrigerator or freezer.
I like to make this recipe in a double batch and freeze the extras in pairs so I can just grab a bag, warm it up and go! (Phase 2)


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