Cooking with Allie




I made this recipe recently because I wanted something quick, easy and filling for breakfast. The good news is it’s also a great Keto recipe. I made these on a Sunday afternoon and put them in the fridge and warmed them up throughout the week. I will definitely be making these again and will experiment with using bacon and ham to mix it up a little! I used a mini muffin pan, but I’m sure that you can use a regular muffin pan, etc. to make these by simply adjusting the cooking time. Additionally, you can increase or decrease your yield by adjusting the amount of each ingredient.


-A dozen eggs, mixed well

-Spinach, as much or as little as you want (fresh or frozen, but fresh recommended)

-Sausage, bacon or ham, cooked and crumbled or cut up into small cubes

-Salt and pepper to taste

-Finely shredded sharp cheddar cheese

-Paprika (optional) Non-stick cooking spray


Cook whichever breakfast meat you want to use. Drain if you cook bacon or sausage and crumble or cut up into small cubes. Next, pre-heat your oven to 350 degrees. Spray your muffin pans with non-stick cooking spray and add your breakfast meat. If using mini muffin pans, use very little meat so that you have room for egg and cheese. Pour egg on top of the meat in each hole (a little lower than level of the pan surface). Add a sprinkle of cheese on top of the egg. I put a dash of paprika on some of mine to change the look. It didn’t lend much of any flavor to the breakfast mini, but it was pretty after cooking! I used a mini muffin pan and baked mine on 350 degrees for about 12 minutes. Until you see how fast or slow your oven cooks these, I would keep an eye on them to find your timing. These were super quick and easy to make and they warmed up surprisingly well in the microwave. I warmed mine up (5-6 minis) for about 20 seconds in the microwave. I hope that you enjoy this recipe!

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