Dairy-Free Bacon and Egg Muffins

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

Instructions

1. 1Preheat oven to 375°F (190°C). Grease a muffin tin.
2. 2Cook bacon until crispy. Crumble or chop into small pieces.
3. 3Whisk eggs with dairy-free milk, salt, and pepper.
4. 4Divide spinach and bacon evenly among the muffin cups.
5. 5Pour egg mixture into each muffin cup.
6. 6Bake for 15-20 minutes, or until eggs are set.
7. 7Let cool slightly before removing from the muffin tin. Serve warm.

Substitutions

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