Egg Muffins recipe

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Ingredients

2 tablespoons olive oil, divided, or as needed
4 slices bacon, chopped
½ cup diced onion
½ cup chopped spinach
½ cup chopped mushrooms
6 eggs, beaten
¼ cup crumbled feta cheese

Nutrition Info

89.3 calories
carbohydrate: 1.2 g
cholesterol: 101 mg
fat: 7.1 g
fiber: 0.2 g
protein: 5.2 g
saturatedFat: 2.3 g
servingSize: -
sodium: 164.3 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Grease 12 muffin cups with olive oil.

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain.

  3. Saute onion, spinach, and mushrooms in the same skillet until onions are soft, 5 to 10 minutes. Remove from heat and cool slightly.

  4. Blend onion mixture in a blender until smooth. Beat onion mixture, eggs, feta cheese, and bacon together in a bowl until batter is well-combined. Pour batter into prepared muffin cups.

  5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

Recipe Yield

12 servings

Recipe Note

Paleo. Breakfast. On-the-go. For some reason individual cupcake liners don't work so well for these little quiches. Grease the tin with olive oil or butter.

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