BLT Egg Muffin Cups
These Egg Muffin Cups are a yummy variation of a BLT sandwich. Creamy eggs, crispy bacon, fresh tomatoes and spinach (instead of lettuce) make these a protein packed breakfast full of flavor.
Servings 12 Egg Mufins
Calories 87kcal
Ingredients
- 10 large eggs
- 1/4 cup milk
- 1/2 cup cottage cheese small curd
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomatoes chopped
- 1/2 cup spinach chopped
- 1/2 cup bacon cooked and crumbled
Instructions
- Preheat oven to 375°F. Spray a muffin tin with cooking spray and set aside.
- Whisk the eggs, milk, cottage cheese, salt and pepper together in a bowl.
- Dice tomatoes into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (This method is called chiffonade.) Cook bacon until very crispy, crumble.
- Add the tomatoes, spinach, and bacon to the egg mixture. Stir to combine all the ingredients.
- Fill muffin cups 3/4 full and bake for 25 minutes until centers are set and no longer runny.
- Allow to cool slightly before serving.
