Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Make a batch to grab through the week.
(makes 6)
Equipment: Muffin tin; frying pan
Measures and names
Ingredients
- 6 eggs
- 4 rashers of bacon, chopped
- 40 g cheddar, grated
- 2 handfuls of spinach, chopped
- 1 tsp oil, for greasing
- Salt and black pepper
Method
- Heat the oven to 190°C (fan 170°C) and lightly oil six holes of a muffin tin.
- Fry the bacon for 3–4 minutes, until lightly crisp, then stir in the spinach until wilted. Divide between the muffin holes.
- Beat the eggs with salt and pepper and pour over the bacon and spinach. Top with the grated cheese.
- Bake for 15–18 minutes, until set and golden. Eat warm, or keep in the fridge for up to three days. Taste before adding salt — the bacon already seasons the dish.
Swaps and tips
Swap the bacon for ham, or the spinach for chopped pepper or mushroom. They reheat in seconds and travel well.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 2 g | 0 g | 28 g | 355 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
