Make breakfast fun with these protein and veggie-loaded muffins. Make enough to refrigerate for a quick breakfast all week long with a busy schedule. Serves 6.
Salt and pepper to taste
1/2 cup spinach, chopped
3 slices bacon or bacon substitute, cooked and crumbled
1 tomato, diced or 1 can tomatoes, 14 ounces, diced
1/3 cup cheese, shredded
Preheat oven to 375 degrees. Coat 6-cup muffin tin with cooking spray.
Crack and mix eggs in a bowl.
Add spinach, bacon, tomatoes, and cheese to egg mixture. Stir to mix.
Divide egg mixture evenly among muffin tin cups.
Bake for 15-18 minutes or until eggs are set.
Serve immediately or store in refrigerator until ready to eat.