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.
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.