A protein-packed egg muffin filled with bacon, spinach, and hashbrowns!
Preheat oven to 375. Grease a 12 count muffin tin well.
Whisk together milk and eggs in a large mixing bowl. Add in spinach, onions, and seasonings.
Spoon in equal amounts of bacon(about 1 Tablespoon) into the bottom of a 12 count muffin tin.
Spoon in equal amounts of diced hashbrowns (about 2 Tablespoons) into the bottom of a 12 count muffin tin.
Spoon egg mixture over the top of bacon and hashbrowns-filling 3/4 full.
Sprinkle with cheese.
Bake in the oven for 25-27 minutes or until eggs have set and cheese is golden brown.
Remove from the oven and allow to cool for 5 minutes before removing from muffin tins.
Allow to cool completely on a baking rack before storing in an air-tight container or freezer bags.