Spinach and Cheese Egg Muffins
Flavorful with every bite
Ingredients
- 12 large eggs
- 1 ½ cups cottage cheese
- 6 to 8 strips bacon, chopped
- ½ large yellow onion, chopped
- 2-3 cups fresh spinach
Directions
Preheat oven to 350 F and spray cooking spray in pans to make 18 muffins. Set aside. In a large bowl, use a whisk to beat the eggs. Add the cottage cheese and stir to combine. In a frying pan, cook the onion and bacon over medium heat for about 10 minutes. Drain most of the bacon fat, then add spinach and stir to combine. Cook for about 3 minutes or until spinach is wilted. Remove from heat and let cool for five minutes. Add spinach mixture to the egg mixture and stir until thoroughly combined. Place the egg mixture into muffin pans, being careful to not overfill the muffin cups. Place a sheet pan under the muffin pan to avoid dripping in the oven. Bake for 15-25 minutes, until the eggs are set. Remove from the oven and let cool for 5 minutes. To remove the muffins from the pan, use a knife and glide around each muffin until you can gently remove them.
Optional sides: fresh fruit, wheat toast, yogurt parfait and/or Breakfast Potatoes (see April recipe)
