Ingredients
Scale
- 8 large eggs 🥚
- 150 g fresh spinach, chopped 🥬
- 6 slices bacon, cooked and crumbled 🥓
- 100 g shredded cheddar cheese 🧀
- 2 tbsp heavy cream 🥛
- 1 tbsp melted butter 🧈
- 1 tsp Dijon mustard 🥄
- 1 tbsp chopped chives 🌿
- 1/4 tsp salt 🧂
- 1/4 tsp black pepper 🌶️
- Non-stick spray or 6 silicone muffin liners 🧁
Instructions
- Preheat the oven to 180°C (350°F). Grease a 6-cup muffin tin with non-stick spray or place silicone liners.
- In a large bowl, whisk the eggs with heavy cream, melted butter and Dijon mustard until combined.
- Stir in the chopped spinach, crumbled bacon, shredded cheddar, chopped chives, salt and pepper.
- Divide the mixture evenly among the 6 muffin cups, filling each about 3/4 full.
- Bake for 15–18 minutes, or until the egg muffins are set and the tops are lightly golden.
- Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack. They firm up as they cool.
- Serve warm, or store in an airtight container in the fridge for up to 4 days. Reheat for 30–60 seconds in the microwave before eating.