Ingredients
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18 large eggs
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¼ cup reduced-fat milk
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1 tablespoon chili powder
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1 teaspoon onion powder
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1 teaspoon salt
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1 teaspoon ground pepper
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½ teaspoon ground cumin
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1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
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1 cup shredded extra-sharp Cheddar cheese
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¾ cup chopped red bell pepper
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4 slices cooked bacon, chopped (1/2 cup)
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12 whole-wheat English muffins, toasted
Directions
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Preheat oven to 300 degrees F. Generously coat a large (12-by-17-inch) rimmed baking sheet with cooking spray.
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Whisk eggs, milk, chili powder, onion powder, salt, pepper and cumin together in a large bowl. Pour onto the prepared baking sheet and sprinkle with spinach, cheese, bell pepper and bacon. Bake until just set, 22 to 28 minutes, rotating the pan from back to front halfway through to ensure even cooking.
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Cut the eggs into 12 squares; sandwich each square in an English muffin.
