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!