I have a confession to make. I do not get up early to make my husband breakfast. And since I don’t buy cereal and often don’t have easy things to eat in the morning, that often leaves my husband without breakfast. I’m a terrible wife, yes?
In an effort to do better by him, I am really trying hard to have easy, wholesome meals in the freezer ready for him to eat (as long as he can heat them up on his own.) 😀
A couple years ago I shared a recipe for Eggy Breakfast Muffins – and it is a popular recipe on SimplifyLiveLove. However, I am trying to reduce the amount of flour we eat, and so I came up with another “muffin” – one without flour. I’ve seen these bacon wrapped muffins on several blogs (I think I first got this idea from Sarah at Frugal by Choice, Cheap by Necessity years ago), and I’m sure other bloggers have also made similar recipes. So, I can’t take full credit for the idea, but this is my own take.
Bacon Wrapped Egg, Spinach & Cheese “Muffins”
The hardest part of making these muffins is cooking the bacon. I have to tell you, baking bacon is one of the best kitchen hacks I’ve learned. I don’t do it all the time, but if I want to make bacon ahead of time, or make it to freezer (which I really recommend by the way), baking it is my go-to choice.
After you’ve got the bacon cooked, all you have to do is mix up eggs, milk, cheese, spinach and salt & pepper, fill up some muffin tins, and bake. I have tried making these muffins without fully cooking the bacon in the past, and I always end up with under-cooked bacon when the muffins are finished. After many complaints by my crispy-bacon loving family, I just decided to cook it all the way before incorporating it into the muffin. It has never burned on me, even after baking longer with the eggs.
The result? A wonderful “muffin” – one that is freezer friendly, nutritious and delicious. I flash freeze, place them in bags, and then take however many out at once and reheat in a 350 degree oven. If they’re thawed ahead of time (mine are not usually), they reheat very quickly. If you’ve got a microwave (I do not), they will reheat even quicker. If you’re like me and are neither organized enough to thaw them ahead of time, nor do you own a microwave, just plop them back in the oven for about 20 minutes. When they’re heated all the way through, ENJOY!
- 12 pieces of bacon, cooked
- 9 eggs
- 1/4 cup milk or half and half
- 1/2 cup cheese
- 1 cup chopped spinach
- salt & pepper to taste
- Preheat oven to 350 degrees.
- Cook bacon - I like to bake mine ahead of time and freeze it. To bake bacon, cook it at 350 degrees for 15-20 minutes, turning half way through the cooking time and watching closely at the end to make sure it doesn't burn.
- Combine eggs, milk, cheese, spinach, salt and pepper. Whisk well with a fork.
- Warp bacon around each cup of a muffin pan. By the way, I love my stone muffin tin. I use it all the time and rarely have food stick to it.
- Divide egg mixture evenly into muffin pan.
- Bake for 18-22 minutes, or until eggs are cooked.
What do you feed your husband for breakfast? And what type of bacon do you prefer? Crispy like my family, or something else?
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