“Turkey Bacon Spinach and Cheese Egg Muffins”

This recipe comes to you with my Dad in mind. I was recently on vacation and I cooked up a storm for him. Making freeze-able meals he could heat up in his microwave or toaster oven whenever he wants. My Dad is 90 years old, turning 91 in a few short weeks. When you get that age, your appetite shrinks and you don’t eat as often. As a result this means easy to prepare meals yet healthy. With my sister’s help I came up with Turkey Bacon Spinach and Cheese Egg Muffins.

These muffins were just what the doctor ordered for my Dad. First, I used turkey bacon because he doesn’t eat pork and low in fat. Saute onion and frozen spinach in a little Olive oil. The onion will stay crunchy if not sautéed first. If you like the crunchy texture, omit cooking the onion first and just mix them in. Once eggs are beaten, mix all ingredients together, fill muffin tins and top with additional cheese and bake. Serve warm or at room temperature. Freeze the rest to be eaten at a later date. That’s what I call quick and easy in 20 – 25 minutes.

Turkey Bacon Spinach and Cheese Egg Muffins

What makes these Turkey Bacon Spinach and Cheese Egg Muffins so special is you can make several variations to your liking. To top it all off they are low in carbs and lots of protein from the eggs to start your day off right. Second, they taste delicious since cheese is incorporated. Who can result anything with cheese? Not my Dad or me for that matter. Dad was in heaven and happy he could freeze some for later.

Third, this is a great recipe if you’re serving brunch or want quick breakfast bites for on the go. Since kids will be going back to school soon, I suggest baking and freezing these muffins for the kids. Let them give you suggestions on their favorite flavor combinations for these little breakfast treats. That makes for one happy family and Mom won’t worry the kiddos are not eating in the morning. Definitely a break from all the sugary sweet cereals they love to eat. I’d say Turkey Bacon Spinach and Cheese Egg Muffins make a healthy choice for all. Share your thoughts on this recipe and your favorite combination of ingredients.

Turkey Bacon Spinach and Cheese Egg Muffins

Turkey Bacon Spinach and Cheese Egg Muffins

Turkey Bacon Spinach and Cheese Egg Muffins

1-pound turkey bacon, chopped

1 T. Olive oil or more if needed

24 large eggs

1 medium onion, chopped

10 oz. package frozen chopped spinach, thawed, squeezed dry

1 t. kosher salt

1/2 t. ground black pepper

1/2 t. garlic powder

1 ½ cups shredded cheddar cheese, divided

Preheat oven to 350 degrees. In a large skillet over medium-high heat, add Olive oil and turkey bacon. Cook bacon until browned, about 5 to 7 minutes. Remove from heat and set aside.

Add onions to skillet and sauté until translucent, about 3 – 4 minutes. Stir in spinach, cooking until no liquid remains, about 5 minutes.

In a large mixing bowl, whisk together eggs, salt, pepper, and garlic powder. Stir in 1 cup cheddar cheese, turkey bacon and onion-spinach mixture.

Spray two 12-cup muffin tins with non-stick cooking spray. Scoop egg mixture into muffin tins using a 1/3 cup measure. Sprinkle tops with remaining cheddar cheese.

Bake for 20 – 25 minutes until muffins are set. Serve warm or at room temperature with fresh fruit.

Makes 12 servings. Carbs, 2 g. in each muffin

Note: Muffins can be made ahead, frozen, and reheated for a later time. Use microwave to reheat, about 45 seconds. If using a toaster oven, reheat 5 – 6 minutes. Muffins can also be refrigerated up to 5 days.