Great for picnics or on the go breakfasts. Serve hot or cold with relish.
- 6 eggs
- ¼ cup milk
- ¼ teaspoon salt
- 1/2 cup grated cheese
- 3/4 cup spinach, cooked and drained
- 6 bacon slices, cooked and chopped
- 1/3 cup grated Parmesan cheese (optional)
Preheat oven to 180 C. Spray a muffin pan with non-stick cooking spray.
In a large bowl, beat eggs until smooth. Add milk, salt, cheese and mix. Stir the spinach, cooked bacon into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
Top each muffin cup with grated Parmesan cheese.
Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.