Hi, it’s Lori Lange from RecipeGirl.com visiting the BHG Delish Dish blog again this week with another breakfast/ brunch recipe for Bacon, Egg and Spinach Muffins. I took a peek at BHG’s original recipe for Bacon and Egg Muffins and decided that they needed some greenery.
I added a handful of chopped fresh spinach to the recipe, and they ended up being a big hit with everyone in my family.
These muffins are flour-based, with a little bit of cornmeal added in too. I love the texture that the cornmeal provides. The interesting part of this recipe is that you don’t add regular eggs to the recipe- you add already scrambled eggs! Isn’t that crazy? It totally works. The cheese is a major bonus too.
This is my trick for making sure that muffins get evenly distributed in muffin tins without making a giant mess. Use a springform ice cream scoop. The amount that ends up inside the scoop is perfect for gently releasing into the muffin tins.
And then there’s the bacon. I hold a strong belief that bacon should be in just about everything. I’m thankful there’s a generous chunk of bacon in these muffins too.
And there they are – all baked and puffed up to perfection. These are a fabulous grab-and-go kind of muffin, and they freeze and defrost wonderfully if you like to prepare make-ahead breakfasts…
…OR you can choose to serve them warm with a nice dose of maple syrup. That’s how my family liked them best.
I followed the BHG recipe for Bacon and Egg Muffins for this recipe, but I mixed in a handful of chopped spinach to the batter before baking.
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