Muffin Pan Baked Eggs

• Eggs

• Bacon

• Spinach

• Green/Red Peppers Diced

• Gouda Cheese

• Salt and Pepper to taste

Thaw Bacon.

Line muffin pan cups with butter/nonstick spray.

Line edges with one strip of bacon.

Add diced green/red peppers to bottom of pan cups.

Crack egg and add one whole egg in each cup.

Salt and Pepper to taste.

Cover with spinach.

Cover everything with gouda cheese.

Bake at 375F for 30min (longer for more ingredients, 20 min is sufficient for eggs only.

Follow cooking instructions for bacon, if included.

Serve alone, or on a small roll (english muffin or small ciabatta role)

Let cool and freeze in a freezer bag. Reheat for 2min.

Notes from the chef:

You can take out any of the add ins (besides the eggs, of course.)

There’s always the option to whisk the eggs and add in spinach/peppers before pouring into the cups, but cracking the egg right into the cup was simpler for me.

After cooking for 40 min, the egg yolk was very hard. If this is your preference, that’s enough time. I prefer it to be gooey on the inside, but the bacon needed to be cooked completely.

I used those pepperidge farms gouda cheese slices... I folded them in half and folded those halves again, putting two quarters stacked on each cup. This was a good amount of cheese. I wouldn’t recommend doing less, but more might be fun.

I’m freezing these and planning to have them for breakfast or a quick lunch after i get home from work. So it’s a meal prep option!!

#breakfast #snacks #mealprep