Breakfast egg muffins with bacon and spinach

Breakfast egg muffins with bacon and spinach

Difficulty
Easy
Preparation
10 mins
Cooking time
15 mins
Servings
4-8
6

eggs

¼ cup

a2 Milk™

150g

uncooked spinach, cooked then drained

3 tbsp

chopped onion

3 slices

shortcut bacon

¼ cup

goats cheese fetta

Sea salt, pepper and garlic to taste

  1. Preheat oven to 180°C
  2. Grease mini muffin pan.
  3. Cook bacon over medium heat until brown and crispy. Set aside on paper towels. Chop finely.
  4. Whisk eggs, milk, ⅛ cup of goat’s cheese feta, onions, spinach, salt, pepper and garlic in a mixing bowl until fluffy.
  5. Pour mixture into mini muffin tins and place in oven. Cook for 8-10 minutes or until ALMOST done (middles should still be jiggling).
  6. Sprinkle tops with remaining goat’s cheese feta and finely chopped bacon. Place back in the oven for 4-6 minutes until completely cooked.
  7. Remove from oven and serve.

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An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

*A1 and A2 proteins refer to A1 and A2 beta-casein protein types

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