Ingredients (for 12-16 pcs.)

  • 12 large eggs
  • 12 pcs. bacon, panchetta, canandian back bacon (optional)
  • 4  ounces cream cheese (low-fat optional)
  • 4 ounces plain greek yogurt (low-fat optional)
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 8 ounces fresh arugula
  • 1 cup shredded cheddar cheese (low-fat optional)
Instructions
OPTION 1
  • Preheat the oven to 375 degrees F. Thoroughly spray standard muffin pans with nonstick cooking spray.
  • Place the eggs and bacon into the muffin tin, sprinkle salt and pepper. Add the fresh arugula.Or wait to add the arugula at the end. I like it baked so I add the greens during baking time.
  • Bake for 15-20 minutes, until the centers are set and puffy. Run a butter knife to around the edges of each muffins to loosen from the pan. Serve warm!
    OPTION 2:
    • Preheat the oven to 375 degrees F. Thoroughly spray standard muffin pans with nonstick cooking spray.

    • Place the eggs, cream cheese, yogurt, salt, garlic powder, and cayenne in the food processor. Pulse until smooth. Press the spinach firmly in a colander to remove all excess moisture. Then stir the arugula and shredded cheddar into the egg mixture.
    • Use a 1/2 cup scoop to portion the egg mixture evenly into the muffin tins. Bake for 15-20 minutes, until the centers are set and puffy. Run a butter knife to around the edges of each muffins to loosen from the pan. Serve warm!