On a Sunday night, I prepare these muffins and freeze them. I simply microwave a few of them for 45 to 60 seconds when I bring them to work.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 24 |
| Yield: | 24 large or 48 mini muffins |
Ingredients
- cooking spray
- 1 pound bacon
- 1 onion, chopped
- 10 eggs, or more to taste
- ΒΌ cup milk (Optional)
- 1 (6 ounce) package fresh spinach, chopped
- 1 (8 ounce) package shredded Colby Jack cheese
- 1 tablespoon hot pepper sauce (Optional)
- 1 teaspoon Italian seasoning (Optional)
- 1 pinch salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 muffin tins. Line a baking sheet with aluminum foil.
- Lay bacon strips in a single layer on the baking sheet. Bake in the preheated oven until browned and crisp, about 30 minutes. Reserve grease. Drain bacon slices on paper towels. Chop into small pieces.
- Transfer bacon grease to a skillet. Cook onion in the skillet over medium heat until transparent. Drain on paper towels.
- Whisk eggs and milk together in a bowl. Add bacon, onion, spinach, Colby Jack cheese, hot pepper sauce, Italian seasoning, salt, and pepper. Scoop mixture into muffin pans using an ice cream scoop, filling cups 3/4 full.
- Bake in the preheated oven until muffins harden at the edges, about 50 minutes.
- You may vary the vegetables or types of meat, or you can leave out any meat to make the muffins vegetarian. Substitute water for the milk if preferred.
- If desired, make mini muffins by using a cookie scoop to scoop batter into mini muffin pans; bake 30 minutes.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 274 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |