Mini Bacon and Egg Bakes

These individual egg quiches make for a satisfying, nutritious grab-and-go breakfast option. Store leftovers in an airtight container in the fridge up to 3 days and reheat in the microwave for 30 to 45 seconds.

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  • Makes: 12 servings
  • Prep: 25 mins
  • Total Time: 55 mins plus overnight chilling

Mini Bacon and Egg Bakes

Directions

  1. Coat twelve, 2 1/2-inch muffin cups with nonstick cooking spray. In a large skillet cook bacon 5 to 7 minutes or until cooked through but still pliable and just starting to brown, turning occasionally. Drain on paper towels; let cool until easy to handle.
  2. Wrap one slice of bacon around the inside of each muffin cup. In a large bowl whisk together eggs, milk, spinach, garlic, cheese, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Divide egg mixture among cups. Cover; chill overnight.
  3. Preheat oven to 375 degrees F. Uncover muffin cups. Top each with a tomato slice. Bake 25 minutes or until eggs are puffed and set. Let cool in cups 5 minutes. (Eggs may fall slightly during cooling). Loosen sides; remove from cups. Serve warm.
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Nutrition Facts (Mini Bacon and Egg Bakes)

  • Per serving:
  • 126 kcal ,
  • 9 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 155 mg chol. ,
  • 335 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 10 g pro.
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