Wednesday, July 23, 2014

Mrs. Kee's Kitchen: Spinach, Turkey Bacon, and Cheddar Egg Muffins

When we started eating healthier I wanted to find something we could have for breakfast that was delicious and nutritious. I found several egg cupcake/egg muffin recipes on pinterest but they all were filled with a bunch of unhealthy ingredients so I decided to come up with my own recipe. These are really easy to make so I like to make a big batch of these on Sunday afternoons in order for us to have them ready for our work week breakfasts.

- 4 to 6 strips of turkey bacon
- 4 eggs
- 6 eggs worth of egg whites
- salt and pepper
- baby spinach
- cooking spray of choice (I used olive oil spray)
- shredded cheese of choice (I used cheddar cheese)


1. Preheat oven to 350 degrees.

2. Place the skillet on the stove and turn the burner onto medium high heat. While the skillet is heating, use a pair of meat scissors to cut the slices of bacon into small pieces. Cook the bacon bits to your desired crispiness, stirring occasionally.

3. While the turkey bacon is cooking, crack the 4 eggs into a medium sized mixing bowl. 

4. Refer to the egg whites carton and measure out 6 eggs worth of egg whites. For my egg whites it was 3/4 cup + 1/3 cup. 

5. Add salt and pepper to taste. Whisk the eggs together. 

6. When the bacon bits are almost done take a couple handfuls of spinach and toss them in the skillet with the bacon. I usually buy a 6 oz carton of baby spinach and end up using about half of it. 

7. Sautee the turkey bacon and spinach together until the spinach is wilted. Then remove the skillet from the heat to allow the bacon/spinach mixture to cool a bit. 

8. While the bacon/spinach mixture is cooling, use your cooking spray of choice to spray your muffin tins. I can usually get about 14 egg muffins out of this recipe. If I add some extra egg whites, I can stretch it to 16! 

9. Add half of the bacon/spinach mixture to the eggs and stir them together. Allow the eggs to adjust to the temperature of the bacon and spinach. This is tempering the eggs. After a few minutes, add the other half of the bacon/spinach mixture and stir together.

10. Using a 1/4 measuring cup, fill each muffin cup with a little under 1/4 cup of the mixture.

11. Add a pinch of shredded cheese to each muffin cup. You can stir yours in but I just leave mine on top. 

12. Bake at 350 degrees for 16 minutes. 

13. Once the egg muffins are done cooking, allow them to cool for about 10 minutes. When they come out of the oven they'll be big and puffy but as they cool they'll shrink down a bit as you can see in the next step. 

14. Once the egg muffins have cooled I place them in a tupperware container and refrigerate them so they are ready for our weekday breakfasts!

15. When you're ready to eat them, heat however many you'd like in the microwave for about 30-40 seconds. Each egg muffin is about 74 calories. We like to have two in the morning or have one with a piece of fruit. It's a delicious and easy way to start your day! 


Tamara said...

Oh man... I just ate breakfast, but now I'm hungry again!

Nina @ Flowers in my Hair said...

I'm making this in my new apt!

Jessah @ Dreaming of Dimples said...

Oh MY goodness! This looks so yummy.

Em said...

Yummy! Can't wait to try and thanks for posting!!xo

Erika said...

I'm finally making these-- I've been dreaming about it ever since you posted this!! :) First batch is about to go in the oven and I'm already looking forward to breakfast tomorrow!! :)

Trish said...

drool. seems like something even I can do. will have to try it! but first...I must go buy a muffin pan :)