Breakfast egg muffins with bacon and spinach

Preparation: 10 mins

Difficulty: Easy

Cooking Time: 15 mins

Serving: 4-8

Ingredients:

• 6 eggs
• ¼ cup of a2 Milk™
• 150g of uncooked spinach, cooked then drained
• 3 tbsp of chopped onion
• 3 slices of shortcut bacon
• Sea salt, pepper and garlic to taste

Optional: ¼ cup goat’s cheese feta

Directions

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

Nutritional Information