Easy Bacon & Spinach Egg Muffins

When you're pregnant, breakfast is an especially important meal. You are using energy a little faster, so after an overnight fast, you need something nourishing to eat.

Sometimes, though, you are in a rush and don't have time to prepare traditional eggs and bacon. These "muffins" are single servings of eggs and bacon, with a little spinach for vitamins and fiber, and some cheese for extra flavor. You can make these a dozen at a time, and heat one or two quickly in the microwave. Voila! Breakfast on the go.

Ingredients:

• 12 large eggs

• 6 slices bacon, cooked and chopped

• 2 green onions, chopped

• 4 ounces baby spinach leaves, chopped (a large handful)

• 3 tablespoons grated Parmesan cheese (or gruyere, cheddar, goat cheese, or crumbled feta)

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

Preparation:

1. Crack the eggs into a large mixing bowl.

2. Add chopped bacon, chopped green onion, chopped spinach, cheese, salt, and pepper. Mix on low speed until combined.

3. Spray a muffin pan with nonstick spray. Spoon egg mixture into the muffin pan. This recipe will make 12 "muffins."

4. Bake at 350 degrees for 20 minutes. The eggs will be firm on top and slightly browned.

5. Cool and wrap individually if making these ahead. Heat for 20-30 seconds and enjoy!

Share this with your friends so they can make this quick and easy recipe over the weekend!