Easy Bacon and Egg Muffins

Name: Easy Bacon and Egg Muffins
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Ingredients: 4 large eggs ((lightly beaten)); 1/2 cup cottage cheese ((2% or 4% fat works best here)); 1/2 cup shredded cheddar ((Colby Jack, or fontina cheese)); 4 slices crisp-cooked bacon ((crumbled; or sub in or add 1/4 cup shredded spinach)); 1/4 cup all-purpose flour; 1/2 teaspoon dried thyme ((or rosemary, optional))

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Prep Time: 15 minutes

Cook Time: 16 minutes

Total: 31 minutes

Servings: 12

Cost: $1.98 /serving

Author : Amy Palanjian

bacon egg muffins egg muffins

Ingredients

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4 large eggs ((lightly beaten))1/2 cup cottage cheese ((2% or 4% fat works best here))1/2 cup shredded cheddar ((Colby Jack, or fontina cheese))4 slices crisp-cooked bacon ((crumbled; or sub in or add 1/4 cup shredded spinach))1/4 cup all-purpose flour1/2 teaspoon dried thyme ((or rosemary, optional))

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Instructions

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Step 1

Preheat the oven to 350 degrees F and grease a 24-cup a mini muffin tin well with nonstick spray. (I use classic Pam.)

Step 2

Add the eggs to a bowl and lightly beat with a fork.

Step 3

Add the rest of the ingredients, cutting up the bacon with a fork or crumbling it in. (Add spinach if using.)

Step 4

Spoon into the prepared muffin cups, using about 1 tablespoon in each cup.

Step 5

Bake for 16-18 minutes or until firm to the touch and golden brown around the edges.

Step 6

Let cool for 2-3 minutes in the pan, then run a paring knife around the edges to help loosen. Be gentle. Serve warm or at room temperature or store for later.