Yield: 5 Servings
Prep time: 5 minute
Total time: 45 minutes
Ingredients10 slices thick-cut bacon, diced (about 90 g or 3 oz)
Frozen chopped spinach, thawed and drained | 1 Cup (around one package)
Eggs | 6 Large
Sea Salt | 1⁄4 Tsp
Black Pepper | 1⁄4 Tsp
Coconut milk (optional) | 1 Tbsp
Onion Powder | Pinch
Garlic Powder | Pinch
Cooking Spray (I use coconut oil)
Preheat oven to 350 F (175 C). Spray 10 muffin cups with the coconut oil cooking spray.
Pre-cook and stir bacon in a frying pan over medium-high heat until desired crispness, about 5- 10 minutes. Transfer bacon to a bowl, reserving bacon fat in the pan.
Combine spinach, onion, salt, and ground black pepper to taste in the pan with the bacon fat and cook about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
Whisk eggs and coconut cream together in a bowl; add 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled down vegetables and the bacon to the egg mixture and stir gently.
Pour 1/4 cup egg mixture into each muffin cup.
Bake in the preheated oven until egg cups are set, about 20 minutes.
Special Diet Information
Gluten free, sugar free, low glycemic, low carb, dairy free, grain free.
Makes 5 Servings (2 Muffins)
Calories per serving: 176 , Fat: 12.83 g, Protein: 11.5 g, Carbs: 2.1 g, Fiber: 1g. Net Carbs: 1.1.