Bacon Spinach Egg Muffins
Servings 12
Ingredients
- large eggs
- cup heavy cream or half & half
- tsp plain or seasoned salt
- tsp mustard powder
- tsp onion powder
- tsp garlic powder
- tsp black pepper
- lb bacon cooked and crumbled
- cup shredded sharp cheddar cheese divided
- cup loosely packed fresh spinach thinly sliced
- cup self-rising flour or biscuit mix [i.e. Bisquick]
- green onion thinly sliced
- cup diced pimento or red bell pepper
Instructions
- Preheat the oven to 350°F. Spritz a 12 cup muffin tin with cooking spray and set aside.
- In a medium mixing bowl, whisk together the eggs, cream and seasonings.
- Add the remaining ingredients reserving 1/2 cup shredded cheese for the tops. Mix until the ingredients are evenly distributed.
- Divide between the muffin cups. Depending on how you divide the mixture, you may be able to yield more.
- Sprinkle the tops with the remaining shredded cheese and bake for 25-27 minutes until golden and puffy
- Serve immediately.
High Fiber Blueberry & Spinach Smoothie
Prep Time: 5 minutes
- Total Time: 5 minutes
- 2 people
- Breakfast
- Blender
- America
Description
A high fiber meal that is packed with superfoods. A high fiber smoothie that your kids will love.
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Ingredients
- 1 cup frozen blueberries
- 1 whole overripe banana (fresh or frozen)
- 1 cup fresh spinach
- 2/3 cup 1% milk
- 1/3 cup plain Greek yogurt
- 1-2 tbsp. honey or maple syrup
- 1 tbsp. ground flax seed
Instructions
- Place all ingredients in a blender, puree until smooth.
Notes
Tips:
- Using frozen fruit in smoothies helps with texture and taste because you don’t need to add ice.
- When you have bananas turning brown on your counter, don’t throw them out. Peel them and put them in a ziplock bag.
- When you have spinach that needs to be used in your fridge, add it to individual sized ziplock bags, squeeze the air out, and freeze.