BY KETOGENICGIRL
Yield: 5 Servings
Prep time: 5 minute
Total time: 45 minutes
Ingredients
10 slices thick-cut bacon, diced (about 90 g or 3 oz)Frozen chopped spinach, thawed and drained | 1 Cup (around one package)
Eggs | 6 Large
Sea Salt | 1⁄4 Tsp
Black Pepper | 1⁄4 Tsp
Coconut milk (optional) | 1 Tbsp
Onion Powder | Pinch
Garlic Powder | Pinch
Cooking Spray (I use coconut oil)
Directions
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Preheat oven to 350 F (175 C). Spray 10 muffin cups with the coconut oil cooking spray.
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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.
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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.
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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.
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Pour 1/4 cup egg mixture into each muffin cup.
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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.