Bacon, spinach and cheese egg muffins
Little baked egg cups with crisp bacon, wilted spinach and cheddar, made in one tin and easy to reheat.
- Time35 min
- LevelEasy
- Costabout £1.02 a head
- Oven180°C (160°C fan)
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease a 12 hole muffin tin well with oil, or use silicone cases.
- 2
Fry the bacon in a frying pan over a medium heat for 5 minutes, until golden and crisp. Add the spinach and spring onions and stir for 1 minute, until the spinach has wilted.
6 min - 3
Beat the eggs in a jug with the pepper. Stir in half of the cheese.
- 4
Divide the bacon mixture between the 12 holes, then pour the egg over. Top with the rest of the cheese.
- 5
Bake for 18 to 20 minutes, until puffed, golden and set in the middle.
19 min - 6
Leave in the tin for 5 minutes, then loosen with a knife. Serve warm, or keep in the fridge for 3 days and reheat.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.