Egg, Spinach, and Bacon Muffins

Ingredients

• Coconut oil

  ⅓ tbsp or 5g

• Bacon

  Raw, cured pork

  3 ⅓ strip or 40g

• Spinach

  Frozen, chopped or leaf, unprepared

  ⅓ cup or 52g

• Onions

  Raw

  ¹⁄₁₆ medium or 9g

• Salt

  Table

  ¹⁄₁₆ tsp or 0.5g

• Pepper

  Spices, black

  ¹⁄₁₆ tsp or 0.2g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ⅓ tbsp or 5g

• Onion powder

  Spices

  ⅓ tbsp or 2g

• Garlic powder

  Spices

  ⅓ tbsp or 3g

Directions

1. Preheat oven to 350°F. Spray 12 muffin cups with coconut oil cooking spray.
2. Cook bacon in a sauté pan over medium heat until desired crispiness is reached. Drain on paper towels, reserving the bacon fat in the pan, and chop.
3. Combine spinach, onion, salt, and ground black pepper to taste in the pan with the bacon fat and cook about 5 minutes. Transfer the vegetable mixture to a bowl and place in the freezer to cool for about 5 minutes.
4. Whisk eggs and coconut milk together in a bowl; add 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add the cooled vegetables and bacon to the egg mixture and stir gently.
5. Pour 1/4 cup of the egg mixture into each muffin cup.
6. Bake in the preheated oven until egg cups are set, about 20 minutes.

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