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Need a quick and easy, yet delicious breakfast meal? These egg muffins are really easy to make and they make the perfect “on the go” breakfast meal. You could even put these in a snack bag and send them to school with the kiddos. Enjoy…
Spinach & Cheese Frittata Muffins
- 6 to 8 strips of uncooked bacon, chopped
- ½ large onion, chopped
- 1½ cups cheddar cheese, shredded
- 2 to 3 cups of fresh spinach
- 12 eggs
- cooking spray
Preheat oven to 350°F. Grease a muffin pan with cooking spray. Set aside.
Beat together eggs. Add the shredded cheese and stir to combine. Set aside.
In a frying pan on the stove, cook the onion and bacon over medium heat for about 10 minutes. Add in 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 to combine. Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.
Remove from oven and let cool for 5 minutes before removing from the muffin pan. Loosen the sides of the muffins with a butter knife for easy removal. Makes 12 muffins.