Bacon, Spinach & Tomato Breakfast Egg Cups
Egg cups are probably our favorite make-ahead breakfast of all time. These breakfast egg cups were inspired by BLTs, but with spinach instead of lettuce. Packed with veggies and protein, egg muffins are a wholesome and filling breakfast your family will love.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 1 none cooking spray
- 4 slice bacon
- 10 large egg
- 1/2 cup cottage cheese
- 2/3 cup cheddar cheese
- 1/2 teaspoon garlic powder
- 1 cup cherry tomatoes
- 3 cup spinach
Preheat oven to 350* F. Spray a muffin tin with non-stick spray.
Cook bacon according to package directions until slightly crispy. (Stove, oven, or microwave methods all work).
Whisk together eggs in a large bowl. Add cottage cheese, cheddar cheese, garlic powder, and crumble bacon in. Add cherry tomatoes (cut in half if desired) and spinach. Rip or cut the spinach into small pieces as you add it. Stir together.
Pour egg mixture into muffin tin, filling each cup 3/4 of the way full.
Bake for about 25 minutes, until the centers are completely set. The edges will slightly brown.
Allow to cool for a few minutes before removing and serving. Cool to room temperature before storing.
Calories: 265kcal | Carbohydrates: 13g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 332mg | Sodium: 402mg | Fiber: 1g | Sugar: 10g