Brunch

Spinach, bacon and egg muffins is for Breakfast.

Spinach, bacon and egg muffins takes 10 minutes to prepare.

Spinach, bacon and egg muffins takes 16 minutes to cook.

Spinach, bacon and egg muffins makes 6 servings.

The ingredients for Spinach, bacon and egg muffins are:

4 cup Spinach, Baby (Simple Truth Organic)
3 serving Bacon Hickory Smkd Honey Cured Kroger 2 slices
9 serving Eggs Large Brown Cage Free, Grain Feed & Free Roaming (1 egg)
2 tbsp Heavy Whipping Cream
0.5 cup Cheddar Cheese, Kroger shredded Sharp Cheddar

Here is how you make Spinach, bacon and egg muffins:

Preheat oven to 350°Fry bacon in pan to personal preference. Use a slotted spoon to transfer bacon to a paper towel lined plate. Pour out grease, leaving 1-2 Tbls behind. Start adding spinach.Salt and pepper to taste. Continue stirring and adding spinach until it's all sauteed. Let cool.In a large mixing bowl, whisk eggs, cream, and salt and pepper until creamy. Spray a muffin pan.Spoon spinach and bacon mixture into muffin pan to about 1/3 full.Pour eggs over top, until just about full.Yop with 1/2 Tbls of shredded cheeseBake for 12-16 mins Serving Size: 2 muffins Number of Servings: 6Recipe submitted by SparkPeople user KETOKATIE2.

The nutritional information for Spinach, bacon and egg muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 205.6

• Total Fat: 14.6 g
• Cholesterol: 346.9 mg
• Sodium: 311.1 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.7 g
• Protein: 15.1 g

The dietary needs meet for Spinach, bacon and egg muffins is Low Carb