Ingredients

The following ingredients have 12 Servings
  • 4 slices bacon, chopped
  • 1/4 cup onion, chopped
  • 1 cup fresh button mushrooms, chopped
  • 2 cups baby spinach, chopped
  • 10 eggs
  • 1/4 cup milk
  • salt and pepper to taste
  • 1/4 cup sharp cheddar, shredded

Instruction

  • In a skillet over medium heat, add bacon and cook until it renders fat and browns. With a slotted spoon, remove from the pan and drain on paper towels. 
  • Discard excess oil from pan except for about 1 tablespoon. Add onions and cook for about 1 to 2 minutes or until softened. 
  • Add mushrooms and cook for about 2 to 3 minutes or until tender. Add spinach and cook for about 1 minute or just until wilted. 
  • Spray a 12-hole silicone pan with non-stick spray. Divide vegetable mixture into and fill holes of muffin pan to about 2/3 full. Divide bacon into each muffin hole. Top with shredded cheese.
  • In a bowl, beat eggs and milk until well blended. Season with salt and pepper to taste. Pour into muffin holes until almost full. With a fork, slightly stir muffin hole to distribute.
  • Bake in a 375 F oven for about 20-25 minutes or until egg muffins have risen, tops are lightly browned and a toothpick inserted comes out clean. With a knife, loosen muffins and remove from pan. Serve warm.