Meat Lover Breakfast

Grab & Go Egg Muffins

By Tracy Zaniewski


  • 6 eggs
  • ¼ cup milk
  • ¼ tsp salt
  • 1 cup shredded cheddar or mozzarella cheese
  • ¾ cup spinach (cooked and drained) *About 3 cups uncooked
  • 4 slices of turkey bacon (cooked)
  • 12 cup muffin pan


  • Preheat oven to 350°F. Spray muffin tin with cooking spray.
  • Cook the turkey bacon according to package directions, and set aside.
  • Cook or steam spinach and set aside.
  • In a large bowl, mix eggs until smooth. Add milk, salt, cheddar cheese and stir until well blended.
  • Chop turkey bacon and spinach into pieces, stir them into egg mixture until well blended.
  • Using a large spoon or ladle, scoop the egg mixture into the muffin tins so they’re about ¾ full.
  • Bake for 25 minutes. Keep for up to 5 days in refrigerator.  

Nutrition Information - Yields 9 muffins - Serving Size 3 muffins

Calories 263; Protein 36g