Western · Keto
Bacon & Spinach Egg Muffins
Bite-sized baked eggs studded with crumbled bacon, wilted spinach, and cheddar. A grab-and-go meal-prep breakfast.
Easy
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Serves
- 3
2g Net carbs
19g Protein
21g Fat
280 Calories
Per serving
Ingredients
- 6 Large eggs
- 3 strips Cooked bacon, crumbled
- 1 cup (30g) Baby spinach, chopped
- 1/2 cup (56g) Sharp cheddar, shredded
- 2 tbsp Heavy cream
- to taste Salt and black pepper
Method
- Preheat oven to 350°F (175°C). Grease 6 cups of a standard muffin tin.
- Whisk eggs with heavy cream, a pinch of salt, and pepper.
- Divide spinach, bacon, and half the cheese among the six cups.
- Pour the egg mixture over each, filling about 3/4 full. Top with remaining cheese.
- Bake 20-22 minutes until puffed and set in the center. Cool 5 minutes before unmolding.
- Store leftovers in the fridge up to 4 days; reheat 30 seconds in the microwave.
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