If you're always running late in the morning and struggling to get breakfast in, then you need to SHARE this recipe to timeline so you always have it!
These Bacon Spinach Egg Muffins can be made a head of time so you can just "grab and go!"
Source: Melissassouthernstylekichen.com
Ingredients you’ll need:
✨10 large eggs
✨1/2 cup heavy cream or half & half
(I sub with Almond Milk)
✨1 tsp plain or seasoned salt
✨1 tsp mustard powder
✨1/2 tsp onion powder
✨1/2 tsp garlic powder
✨1/2 tsp black pepper
✨1/2 lb bacon cooked and crumbled
✨2 cup shredded sharp cheddar cheese, divided
✨1 cup loosely packed fresh spinach, thinly sliced
✨1/3 cup self-rising flour or biscuit mix [i.e. Bisquick]
✨2 green onion, thinly sliced
✨1/4 cup diced pimento or red bell pepper
Directions:
✨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 until the 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 and bake for 25-27 minutes until golden and puffy. Serve immediately. Makes: 12 egg muffins
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