Keto Egg Bacon Spinach Muffins

Keto Egg Bacon Spinach Muffins

45 minutes

Ingredients

  • 10 slices bacon (thick-cut, diced, about 90 g or 3 oz)
  • frozen chopped spinach (thick-cut, diced, about 90 g or 3 oz)
  • onions (chopped 1/4 Cup)
  • eggs ( 6 Large)
  • sea salt (thick-cut, diced, about 90 g or 3 oz)
  • black pepper (thick-cut, diced, about 90 g or 3 oz)
  • coconut milk (thick-cut, diced, about 90 g or 3 oz)
  • onion powder (thick-cut, diced, about 90 g or 3 oz)
  • garlic powder (thick-cut, diced, about 90 g or 3 oz)
  • cooking spray (thick-cut, diced, about 90 g or 3 oz)

Instructions

  • 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. Nutritional Info: 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

Originally posted 2019-02-20 18:48:26.

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