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Breakfast Egg Muffins

So simple and quick plus they can be put in the fridge for up to 3 days or even in the freezer for 2 months. To reheat simply use your microwave oven to enjoy anytime. 


6 eggs

1/2 cup of frozen chopped spinach (Thawed and excess water removed)

1/3 cup of crumbled cooked bacon

1/3 cup of grated cheddar cheese

1 - Preheat oven to 375 degrees. Coat a 6 cup muffin tray with cooking spray or use paper liners. 

2 - Blend 6 eggs in a bowl until well smooth. If you want to minimize calories, only use the egg whites for two of the eggs. 

3 - Add in spinach, cooked bacon and cheese. Stir to combine

4 - pour mixture evenly amongst the 6 cups

5 - Bake at 375 degrees for 15-18 minutes or until the eggs are set

6 - Serve immediately or store in the fridge for p to 3 days 

Diced tomatoes, a little extra cheese or green onion or all of them make a great topper if wanted.