Ingredients:

  • 10 large eggs
  • 1/2 cup whole milk or 2% milk (120 ml) — or unsweetened almond milk
  • 1/2 tsp salt (3 g)
  • 1/4 tsp black pepper (0.5 g)
  • 1/2 tsp Dijon mustard (optional) (2–3 g)
  • 6 oz bacon, cooked and chopped (170 g) — about 6–8 slices
  • 1 cup shredded sharp cheddar cheese (about 4 oz / 113 g)
  • 1/2 cup red bell pepper, small dice (75 g)
  • 1/2 cup yellow onion, small dice (75 g)
  • 1 cup fresh spinach, chopped (30 g) OR 1/2 cup frozen spinach, thawed and squeezed dry (75 g)
  • 1 tbsp olive oil (15 ml) or 1 tbsp butter (14 g) for sautéing
  • 2 tbsp chopped chives or green onions (optional) (12 g)
  • 1/4 cup salsa, hot sauce, or avocado for serving (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with silicone or paper liners.
  2. Cook bacon until crisp, drain and chop. Reserve a bit of bacon fat if desired for extra flavor when sautéing.
  3. Heat 1 tbsp olive oil or butter in an 8–10 inch skillet over medium heat. Sauté diced red bell pepper and yellow onion until softened, about 4–5 minutes.
  4. Add spinach to the skillet and cook until wilted, about 1–2 minutes. Remove from heat and let fillings cool slightly.
  5. In a mixing bowl, whisk together 10 large eggs, 1/2 cup milk, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp Dijon mustard (if using) until combined and slightly frothy.
  6. Evenly divide chopped bacon, sautéed vegetables and shredded cheddar among the 12 muffin cups (about 1–2 tbsp each per cup).
  7. Pour the egg mixture over the fillings, filling each cup about three-quarters full. Tap the tin gently on the counter to remove air bubbles and settle the eggs.
  8. Bake at 375°F (190°C) for 18–22 minutes, until edges are set and centers are just firm and lightly golden. A toothpick should come out mostly clean.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or refrigerate for meal prep.
  10. Storage and reheating: Refrigerate in an airtight container up to 4 days. Reheat 30–60 seconds in microwave or 8–10 minutes at 325°F (160°C). Freeze up to 2 months; reheat from frozen 20–25 minutes at 350°F (175°C) or 90–120 seconds in microwave.