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Egg Muffins Recipe

Recipe by: Chris Denzer

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook45 m
  • Ready In1 h
  • 1Preheat oven to 450 degrees F (230 degrees C). Grease 12 muffin cups with olive oil.
  • 2Place 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.
  • 3Saute onion, spinach, and mushrooms in the same skillet until onions are soft, 5 to 10 minutes. Remove from heat and cool slightly.
  • 4Blend 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.
  • 5Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.
Ingredients
  • 12 servings
  • 89 cals
  • 2 tablespoons olive oil, divided, or as needed
  • 4 slices bacon, chopped
  • 1/2 cup diced onion
  • 1/2 cup chopped spinach
  • 1/2 cup chopped mushrooms
  • 6 eggs, beaten
  • 1/4 cup crumbled feta cheese (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    89
    4%
  • Fat:
    7.1
    11%
  • Carbs:
    1.2
    < 1%
  • Protein:
    5.2
    10%
  • Cholesterol:
    101
    34%

Based on a 2,000 calorie diet

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