ere are the detailed instructions to make Healthy Spinach and Bacon Egg Muffins:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Prepare the Muffin Tin:

   • Grease a 12-cup muffin tin with cooking spray or line it with silicone or paper liners.

3. Cook the Bacon:

   • In a skillet, cook the chopped bacon over medium heat until crispy. Remove it from the skillet and drain on paper towels to remove excess grease.

4. Sauté the Spinach:

   • In the same skillet, add the chopped spinach and sauté over medium heat until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.

5. Whisk the Eggs:

   • In a large mixing bowl, crack the eggs and whisk them together until well combined.

6. Add Ingredients to the Eggs:

   • Stir in the cooked bacon, sautéed spinach, shredded cheese, milk, salt, and black pepper. Mix until all ingredients are evenly distributed.

7. Fill the Muffin Tin:

   • Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

8. Bake:

   • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and slightly golden on top.

9. Cool and Serve:

   • Remove the muffin tin from the oven and let it cool for a few minutes. Use a knife to gently separate the edges of the muffins from the tin if needed.
   • Serve warm or let them cool completely and store in an airtight container in the refrigerator for up to 4 days.

Enjoy your Healthy Spinach and Bacon Egg Muffins!