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Make a double batch of these egg-based “muffins” and freeze the extra for busy mornings; simply pop them in the microwave for 30 to 60 seconds to reheat.

SERVES 1 | PREP TIME: 10 minutes | TOTAL TIME: 25 minutes

Ingredients

1 Tbsp olive oil
2 c loosely packed (rinsed), arugula, or kale, chopped
4 slices Canadian bacon, diced
¼ sm red onion, thinly sliced
4 lg eggs
1 Tbsp whole milk
⅛ tsp kosher salt
⅛ tsp ground black pepper

Instructions

  1. Heat oven to 400°F. Lightly mist 6 paper liners with cooking spray and place in 6-cup muffin pan.
  2. Heat oil in small skillet over medium heat. Cook spinach, bacon, and onion, stirring, until onion is soft and spinach is wilted, 4 minutes. Diving among prepared muffin pan.
  3. In measuring cup, beat eggs, milk, salt, and pepper. Pour over vegetables in muffin pan and bake until puffed and golden brown, 10 minutes. Let cool slightly before removing from pan.

NUTRITION (per serving)

  • 354 calories
  • 23 g protein
  • 9 g carbs
  • 2 g fiber
  • 4 g sugar
  • 25 g fat
  • 8 g saturated fat
  • 916 mg sodium