Here's another spin on make-ahead egg muffins. These go together fast and are perfect for a quick breakfast.
Eggs are always good for breakfast - but making a plate of eggs every day can be boring and sometimes we need a fast grab & go meal that still delivers a good amount of protein. These stuffed eggs are perfect!
Not only can you make a big batch, they freeze beautifully. I hope you'll try them soon.
Stuffed Eggs.
Ingredients.
1 dozen eggs, beaten
2 cups spinach, chopped
bacon, 12 slices
sun-dried tomatoes, chopped
feta cheese, crumbled
Method.
Preheat oven to 350 degrees.
In a large bowl, beat eggs well.
Cook bacon until just done, drain on paper towel.
Cut bacon in half and place each piece crisscross in each muffin section.
Divide chopped spinach evenly into each muffin section.
Add chopped sun-dried tomatoes and crumbled feta cheese, stuffing the ingredients into the muffin sections.
Pour beaten eggs into each section.
Place muffin pan on a sheet pan and add 1 cup hot water to pan.
Bake at 350 degrees for 15-18 minutes or until set.
Remove from oven and serve or allow to cool completely - Enjoy.
Refrigerate or freeze leftovers.
Notes.
This recipe is perfect for doubling. The Stuffed Eggs will reheat well and you can freeze them for use later.