Keto Egg Bacon Spinach Muffins
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.
Originally posted 2019-02-20 18:48:26.
