Ingredients:

  • 8 large eggs (approx. 400g)
  • 1/4 cup (60ml) whole milk
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/4 tsp (1g) garlic powder
  • 6 oz (170g) cooked bacon, diced
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Whisk together the eggs, milk, salt, pepper, and garlic powder in a large bowl. Beat vigorously until the mixture is uniform and no streaks of egg white remain.
  2. Grease a 12-cup standard muffin tin thoroughly with olive oil or non-stick spray.
  3. Divide the diced bacon, chopped spinach, and shredded cheese evenly among the 12 muffin cups.
  4. Pour the egg mixture over the fillings, filling each cup about 3/4 of the way to the top.
  5. Bake at 350°F (175°C) for 20-22 minutes, or until the centers are set and the tops have turned a pale golden hue.
  6. Let the muffins cool in the pan for 5 minutes before lifting them out.