Spinach-Cheese Egg Muffins with Lavender Gourmet Seasoning

Pre-heat the oven to 375F. Grease the muffin pans with vegetable oil and keep aside.

If using frozen spinach, thaw in the microwave and place in a colander. Press with a wooden spoon to get all the moisture out of the leaves. If using fresh spinach leaves, wash and drain well.

Beat the eggs, egg whites and milk together till frothy. Season with the lavender gourmet seasoning.

In a large sauté pan, add the oil and sauté the onions till soft. Season with a sprinkle more gourmet seasoning.

Add the diced bacon and sauté for a few minutes till the bacon turns crispy. Now reduce the heat, and add the broccoli and spinach and saute for 2 minutes till wilted.

Divide the sautéed ingredients equally between the 6 muffin cups. Now sprinkle the cheese on top of the sautéed ingredients. Individual muffin cups should be about 1/2-3/4th full at this time.

Pour the egg mixture into the muffin cups, there should be enough liquid to cover the solid ingredients and also the cups should be a bit above 3/4th full. If there isn’t enough liquid, just beat some more eggs or use egg whites. Lightly stir the ingredients in the cup one by one, so that the liquid gets under the sautéed meat and veggies. Bake for 35-40 minutes till the muffins set and start to turn a bit brown on top.

Let it cool down and then refrigerate/freeze as needed. These will stay fresh without freezing for a 4-5 days. To reheat in the morning, just pop one in the microwave and heat for 60-90 seconds. Hot breakfast ready in seconds!