From instant oatmeal and gluten-free muffins to turkey bacon and breakfast bowls, there’s a mammoth list of microwavable items meant to save time in the morning. These items can be lifesavers, but they’re often also pricey and crammed with preservatives. Why not make your own? It doesn’t take much effort to create something fast that’s also fresh and healthy.
These mini-frittatas, or crustless egg muffins, take minutes to prepare in advance and will keep you well-fed throughout the week. A big batch is also great for weekend brunches or to bring to early game-day tailgates. The best part of a straightforward recipe like this one is its versatility. Nothing is off limits. Try combinations like mushroom, ham and gruyere; mozzarella, chopped tomato and pesto; or chicken, black bean, salsa and pepper jack.
Enjoy!
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Cheddar Bacon Spinach Egg Muffins
Servings: Makes 12
Cooking spray or muffin tin liners
1 dozen eggs
1 ¼ cups grated cheddar cheese
4 cups fresh washed spinach, sautéed and drained of excess water
6 slices bacon, cooked until crisp and crumbled
Kosher salt and freshly ground black pepper to taste
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Heat the oven to 375 degrees. Prepare a 12-cup muffin tin with cooking spray or muffin tin liners. Gently beat the eggs with a whisk. Add the cheese, spinach and bacon. Add a pinch of salt and several turns of black pepper.
Evenly distribute the egg mixture into each muffin tin. Place the tin on a cookie sheet, slide into the oven and bake for 15 to 18 minutes. Remove the tin from the oven and rest on a cooling rack for 5 minutes. Carefully remove the muffins from the tin and serve hot, or cool completely for enjoying later. Store in the fridge for up to four days, or freeze. Reheat thawed muffins about 15 seconds each in the microwave. Serve on an English muffin or with a side of fresh tomato salsa or avocado.
Maggie Heyn Richardson is a regular 225 contributor. Reach her at hungryforlouisiana.com.