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  • 8 eggs
  • 2 C heavy whipping cream
  • 1/3 lb thick cut bacon, chopped and cooked
  • 1/2 to 3/4 C fresh baby spinach, chopped
  • 1/2 to 3/4 C shredded Gruyere cheese
  • 1/2 to 3/4 C shredded sharp cheddar
  • kosher salt/pepper
  • non-stick spray
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Breakfast…Lunch…Dinner…you can enjoy these Egg Muffins with Bacon and Cheese all day long! They are super simple to make and can be stored in the fridge or even freeze for your enjoyment later…that is if they last that long! Fill them with whatever you desire…I had bacon on hand, so I used that for this recipe. Make them entirely vegetarian if you wish…all up to you! This recipe makes six large muffins…double it…you will want more.

Five egg muffins with bacon, spinach, cheddar and Gruyere

Cut your bacon into small bite-size pieces. Fry and brown well. Remove from pan and drain excess grease on paper towels.

Heat oven to 350 degrees. In a bowl, combine the eggs and heavy whipping cream. Season with kosher salt and pepper. Whisk until the egg mixture is nice and fluffy.

Grab your large muffin tin and spray generously with non-stick spray. I used a pan similar to this one. Click here. Spoon in the egg mixture to about 1/3 of each cup. Top with about a few teaspoons of spinach and a few generous pinches of Gruyere cheese.

Add more of the egg mixture on top of each…you want to fill to about three-quarters. Top that with a generous amount of bacon pieces and the shredded cheddar cheese. You should have just enough of the egg mixture left to top off each muffin.

Bake for about 35 to 40 minutes or until the eggs have set in the middle. Test with a toothpick. Remove the Egg Muffins with Bacon from the oven and allow to cool in the pans for about five to ten minutes…this will allow the muffins to set up a bit. Muffins should pop right out…you may have to run a knife just over the edge of each muffin to release. Serve and ENJOY! If you love these, you will love my recipe for Mini Crustless Quiche!

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