Bacon and Spinach Egg Muffins
These bacon & spinach egg muffins are a delicious brunch or for easy breakfast meal prep. They're made with just a handful of simple, delicious ingredients, and they're Keto and Whole30 compatible!
Servings 12 muffins
- 12 large eggs
- 12 slices sugar free bacon
- 1 cup baby spinach
- ¼ cup diced onion any kind
- ¼ cup unsweetened almond milk
- 1 teaspoon avocado oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Preheat your oven to 375°F (190°C). While it preheats, cook the bacon in a large skillet over medium heat until it’s nice and crispy. Set it aside on a paper towel lined plate to cool.
Dice the onion and spinach. Once the bacon is cooled enough to handle, cut it into bite-sized pieces.
Crack the eggs into a large bowl. Add the milk, salt, and pepper. Whisk it all together until fully combined.
Spray or drizzle a muffin tin well with oil. Add the spinach, onion, and bacon in each well, then pour the egg mixture on top, until each is filled to about 80%.
Bake for 18-22 minutes, or until the eggs are cooked through.
Calories: 127kcal | Carbohydrates: 1g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 193mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg