- Recipes
- Breakfast Egg Muffins With Bacon And Spinach
Breakfast
Breakfast egg muffins with bacon and spinach
Difficulty:
Easy
Prep time:
10 mins
Cooking time:
15-20 mins
Servings:
12 mini muffins (serves 4-6)
Ingredients
- 6 Eggs
- 1/4 cup a2 Milk® Full Cream
- 150g Baby spinach
- 3 tbsp Brown onion, finely chopped
- 3 Rashers shortcut bacon
- 1/2 cup Goat's cheese, crumbled (1/4 cup for mixture, 1/4 cup for topping)
- 1 Garlic clove, minced
- Sea salt and cracked black pepper, to taste
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Directions
- Preheat oven to 180°C (160°C fan-forced). Lightly grease a 12-hole mini muffin tin.
- Cook the bacon rashers in a frying pan over medium heat until brown and crispy, about 3-4 minutes each side. Transfer to paper towels to drain. Chop finely and set aside.
- In the same pan, add the spinach and cook for 1-2 minutes until wilted. Drain well and squeeze out any excess moisture. Roughly chop.
- In a large mixing bowl, whisk together the eggs, a2 Milk® Full Cream, minced garlic, salt, and pepper until well combined.
- Add the cooked spinach, chopped onion, and 1/4 cup of the goat's cheese. Stir to combine.
- Pour the mixture evenly into the prepared muffin holes, filling each about three-quarters full.
- Bake for 8-10 minutes until almost set. The middles should still be slightly jiggly.
- Remove from oven. Sprinkle the tops with the remaining 1/4 cup goat's cheese and the chopped bacon.
- Return to oven and bake for a further 4-6 minutes until completely cooked and golden on top.
- Allow to cool in the tin for 2 minutes before removing. Serve warm.
