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Breakfast Egg Muffins Recipe

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This recipe for Breakfast Egg Muffins, by , is from Kobayashi Fit , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Genessis Kobayashi

Category:
Category:

Ingredients:  
Ingredients:  
cooking spray
6 eggs
dash of salt and pepper
1/2 cup cooked chopped spinach
1/3 cup crumbled cooked bacon
1/3 cup shredded cheddar cheese

Directions:
Directions:
Step 1: Cook the bacon and spinach seperately and set aside
Step 2: Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
Step 3: Crack the eggs into a large bowl. Use a blender or a whisk to blend the eggs for 1 minute or until smooth.
Step 4: Add the spinach, bacon and cheese to the egg mixture and stir to combine.
Step 5: Divide the egg mixture evenly among the muffin cups.
Step 6: Bake for 15-18 minutes or until eggs are set.
Step 7: Serve immediately or store in the refrigerator until ready to eat.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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