When I think about something quick, easy and to be healthy for me and my kids this Spinach, Mushroom and bacon muffin are perfect. And when you have a Gruyere and Sharp White Cheddar Cheese and bacon it’s the best combination. Super easy to make , perfect for breakfast, lunch, brunch or for snack on the go. Also I love it because I can sneak the spinach in the muffins, perfect way for my little ones to eat healthy. This muffins are super easy to prepared, delicious breakfast or lunch doesnt have to require a ton of work. All of the ingredients are from your panty and fridge, so doesnt require extra shopping. This is my version of this cute little fluffy muffins.
|Mushrooms||5-6 medium size|
|Sharp White Cheddar Cheese||1/2 cup|
|Black Pepper||to taste|
|Olive Oil||1 tbsp.|
Over medium heat start cooking the bacon. I like to cut it to small pieces, gets cooked faster and fit in the muffin pan. Cooked the bacon for a few minutes until start getting nice brown color, add the finely chopped mushrooms and continue cooking. In a mean time finely chopped the spinach and added to the pan with bacon and mushrooms. Sprinkle with a little bit of salt and black pepper. Sauté everything until fully cook. Put it a side and whisk the eggs and add in the mixture the cheese, salt and pepper to taste. You can add a little bit of heavy cream( totally optional) . If you are dairy free skip the heavy cream.
Use a 12 cup muffin pan and oil or spray it with non-stick cooking spray. Use a measuring cup to fill each muffin cup half way with the egg and cheese mixture, and then add the sauté spinach, mushrooms and bacon.
Bake on pre heat oven on 350 for 20-25 minutes. Let the muffins cooldown for 30 minutes before removing from the pan.
Equipment you may find useful.