Egg, spinach and bacon muffins
Start your day right with these savory Egg, Spinach, and Bacon Muffins! Packed with nutritious spinach, crispy bacon, and seasoned to perfection with onion and garlic powders, these protein-rich muffins are an easy and delicious breakfast option. Made with coconut oil and coconut milk for a subtle twist, they're perfect for meal prep or a quick morning bite. Gluten-free and keto-friendly!
Cook time 40 min
Prep time 5 min
Ingredients:
1 tbsp coconut oil10 strips bacon
1 cup frozen spinach
1/4 onion
1/4 tsp salt
1/4 tsp black pepper
6 eggs
1 tbsp coconut milk
1 tbsp onion powder
1 tbsp garlic powder
Egg, spinach, and bacon muffins are a delicious and nutritious breakfast option that can be prepared ahead of time for a quick start to your day. Packed with protein from eggs and bacon, along with the added benefits of spinach, this recipe is both satisfying and convenient. Whether you're cooking for yourself or serving a family, these muffins are sure to be a hit!
Instructions:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with a bit of coconut oil or line with paper muffin liners.
Heat a large skillet over medium heat. Add the bacon strips and cook until crispy. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess fat. After the bacon has cooled, chop it into small pieces.
In the same skillet, add 1 tablespoon of coconut oil. Once melted, add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the thawed and drained spinach and cook for an additional 2-3 minutes, allowing any excess moisture to evaporate. Remove from heat and set aside.
In a large mixing bowl, crack the eggs and whisk until well combined. Add the coconut milk, onion powder, garlic powder, salt, and black pepper. Whisk again to combine all the ingredients.
Add the cooked bacon pieces and sautéed spinach mixture to the egg mixture, stirring gently to evenly distribute the ingredients.
Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the egg muffins are set and a toothpick inserted into the center comes out clean.
Allow the egg muffins to cool in the tin for a few minutes before removing. Serve warm, or let them cool completely and store in an airtight container in the refrigerator for up to 4 days. These muffins can also be frozen for up to 2 months.
Tips:
- Use fresh spinach instead of frozen for a different texture; just make sure to sauté it briefly to remove excess moisture.
- If you prefer cheese, add some shredded cheddar or feta to the egg mixture before baking.
- To save time in the morning, prepare the bacon and sauté the onion the night before.
- Silicone muffin molds can make it easier to remove the muffins after baking and reduce the need for additional oils.
- Feel free to experiment with additional ingredients like bell peppers, mushrooms, or different seasonings to suit your taste preferences.
Enjoy your homemade egg, spinach, and bacon muffins as a hearty breakfast or snack option. These muffins can be stored in the fridge for a few days or frozen for longer storage, making them an ideal option for meal prepping. With a perfect balance of flavors and nutrients, they're sure to become a staple in your weekly menu.
Nutrition per serving
6 ServingsCalories 210kcal
Protein 15g
Carbohydrates 4.13g
Fiber 1.48g
Sugar 0.65g
Fat 16g
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