Egg, Spinach, and Bacon Muffins

Ingredients

• Organic Virgin Coconut Oil

  Trader Joe's

  1 tbsp or 15g

• Bacon

  Raw, cured pork

  10 strip or 120g

• Spinach

  Frozen, chopped or leaf, cooked, boiled, drained, without salt

  1 cup or 190g

• Onions

  Raw

  ¼ medium or 28g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Coconut milk

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

  1 tbsp or 15g

• Onion powder

  Spices

  1 tbsp or 7g

• Garlic powder

  Spices

  1 tbsp or 10g

Directions

1. Preheat oven to 350 degrees F. Spray 12 muffin cups with the 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 vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
4. 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.
5. Pour 1/4 cup egg mixture into each muffin cup.
6. Bake in the preheated oven until egg cups are set, about 20 minutes.

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