Description
A savory and filling breakfast on the run or for a fancy brunch!
Ingredients
- 2 cups Flour
- 2 teaspoons Sugar
- 1-½ teaspoon Baking Powder
- ½ teaspoons Salt
- 1 whole Egg
- 3 Tablespoons Oil
- 1 cup Milk
- ½ cups Pre-cooked Bacon Crumbles
- 1 cup Frozen Spinach, Divided Use
- 2 whole Eggs
- ¼ cups Half-and-half
- ¼ teaspoons Salt And Pepper
- ¼ teaspoons Garlic Powder
- 2 whole Tomatoes
- 1 cup Parmesan
- 2 cups Cheddar Cheese Blend
Preparation
You may get 12-15 muffins depending on the size of your muffin tin.
Stir together flour, sugar, baking powder and salt. Set aside.
Beat egg with 3 Tablespoons of oil and 1 cup milk. Stir flour mixture into the egg mixture. Mix in the bacon crumbles and 1/2 of the spinach.
Pour the muffin batter into greased muffin tins, only filling the cups half way full.
Mix 2 eggs with half and half, the remaining spinach, salt, pepper and garlic powder. Evenly pour this egg mixture on top of the muffin batter in the tins.
Chop tomatoes and evenly distribute tomatoes on top of the egg topping. Top each muffin with parmesan, then the cheddar cheese blend.
Bake at 375F for 20 minutes.
