Go Back
+ servings
Print

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.
Course Breakfast
Cuisine American
Keyword egg muffin cups
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Egg Mufins
Calories 87kcal

Ingredients

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.

Nutrition

Serving: 1egg muffin | Calories: 87kcal | Carbohydrates: 1g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 339mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg