Dairy-Free Bacon and Egg Muffins
A quick and easy breakfast solution: bacon and egg muffins made completely dairy-free.
Ingredients
- 6 slices Bacon
- 6 large Eggs
- 1/4 cup Dairy-Free Milk
- 1 cup Spinach
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C. Grease a muffin tin.
- 2Cook bacon until crispy. Crumble or chop into small pieces.
- 3Whisk eggs with dairy-free milk, salt, and pepper.
- 4Divide spinach and bacon evenly among the muffin cups.
- 5Pour egg mixture into each muffin cup.
- 6Bake for 15-20 minutes, or until eggs are set.
- 7Let cool slightly before removing from the muffin tin. Serve warm.
Substitutions
Milk → Almond Milk(avoids Dairy)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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