BLT Egg Muffin Cups

These Egg Muffin Cups are a yummy variation of a BLT sandwich. Creamy eggs, crispy bacon, fresh tomatoes and spinach (alternatively of lettuce) make these a protein packed breakfast complete of flavor that will preserve you going all morning lengthy!

BLT Egg Muffin Cups

Do you ever get in a breakfast slump? Like you just finish up feeding every person cereal for days on finish? I’ve been in 1 of these slumps.

So the other day I decided to cook up some breakfast egg cups. I figured, if I could make anything nutritious ahead of time, I wouldn’t have any excuses in the morning.

And I’d say it worked, except for the truth that we ended up consuming half of the egg cups for dinner. We loved them! I’ll be producing more soon…

Easy bacon and veggie breakfast egg cups

These egg cups are fantastic since they’re complete of spinach – a superfood for lots of causes, but an specially fantastic supply of iron, folate, and vitamins K and A. Plus, some cherry or grape tomatoes add in some more vitamin A and some vitamin C.

Protein for breakfast is also normally a great notion since it assists you keep complete longer. These egg cups have bacon, eggs, and some cottage cheese, so they about 8 grams of protein even though only getting about 130 calories every single.

Plus, these egg cups not only taste astounding, they’re super swift to make. A swift pan fry of the bacon and then 25 minutes in the oven. Easy!

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How to Healthy Egg Muffin Cups

1. First, preheat your oven to 350* F. Spray a muffin tin generously with non-stick spray.
2. Now you require to cook your bacon. This can be carried out in what ever strategy you favor – baking, pan frying, or even microwaving if you are in a genuine hurry. I pan fried mine for 10 minutes or so, till crispy. Remove from the heat and location the bacon on a paper-towel covered plate to drip excess grease.
3. Next, whisk with each other 10 significant eggs in a significant bowl. Add 1/2 cup of low-fat cottage cheese, 2/3 cup of cheddar cheese, 1 cup of cherry tomatoes (reduce in half if they are not truly modest), and 4 cups of spinach. Crumble in the bacon.
4. To get the spinach to match and mix nicely, you can either rip it into modest pieces as you add it or do a swift saute in the skillet following removing the bacon and most of the grease. I sauteed mine, but this is not essential if you do not want to.
5. Finally, add in 1/2 teaspoon of garlic powder for further flavor, if preferred. I discovered no require to salt the mixture considering the fact that it is complete of bacon and cheese, but a small pepper operates properly.
6. Fill the muffin tin cups 3/4 of the way complete with the egg mixture. Bake for 20-25 minutes, till totally set. The edges will get a small brown and the middle will no longer appear runny.
7. Allow to sit for a handful of minutes prior to removing and then be cautious when consuming. The tomatoes and spinach keep hot!

Making breakfast egg cups ahead of time is a fantastic notion. If you do so, let them to cool prior to packaging.  Store them in a fridge protected container in the refrigerator for up to a week. If freezing, they shop properly in a freezer protected container for up to a month.

Thawed egg cups can be reheated in the microwave for about 45 seconds, or till hot.

If you really like these and want to attempt some other egg cups, these ones are fantastic! Enjoy!

• 10 significant eggs
• 1/4 cup milk
• 1/2 cup cottage cheese modest curd
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup tomatoes chopped
• 1/2 cup spinach chopped
• 1/2 cup bacon cooked and crumbled

• Preheat oven to 375°F. Spray a muffin tin with cooking spray and set aside.
• Whisk the eggs, milk, cottage cheese, salt and pepper with each other in a bowl.
• Dice tomatoes into modest pieces. Stack the spinach leaves, roll them up, and slice them thin. (This strategy is referred to as chiffonade.) Cook bacon till quite crispy, crumble.
• Add the tomatoes, spinach, and bacon to the egg mixture. Stir to combine all the components.
• Fill muffin cups 3/4 complete and bake for 25 minutes till centers are set and no longer runny.
• Allow to cool slightly prior to serving.

Serving: 1egg muffin | Calories: 87kcal | Carbohydrates: 1g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 339mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg