Bacon and Spinach Egg Muffins – Keto & Whole30

• porsjoner: Servings 12 muffins
• aktiv tid: 15 minutes
• total tid: 30 minutes

Ingredienser

Spinach

Onion. I personally prefer red onion, but any type will work beautifully.

12 large eggs

12 slices bacon

1 cup baby spinach

¼ cup diced onion any kind

¼ cup unsweetened almond milk

1 teaspoon avocado oil

⅛ teaspoon salt

⅛ teaspoon pepper

Fremgangsmåte

Almond milk. Make sure you buy unsweetened, unflavored almond milk. I’ve made that mistake before, whoops!

Avocado or olive oil. Spray oil will make make greasing the muffin tin easier.

First, do the prep work. That means you’ve got to get the bacon cooking. Add the bacon to a skillet and cook it over medium heat, turning, until nice and crispy. Transfer the cooked bacon to a plate with a few paper towels to cool.

While the bacon cools, dice the onion and chop the spinach into tiny pieces. Crack all the eggs into a large bowl, add the milk and salt and pepper, and whisk.

By the time you’re done with that, you should be able to handle the bacon pieces, so cut them into bite sized pieces.

Next, prepare the muffin tin. Spray or brush each well with oil, then fill with the chopped spinach, bacon, and onion. Fill each muffin tin equally with the whisked egg mixture until it’s about 80-90% filled to the top.

Carefully transfer to a preheated oven and cook for about 18-22 minutes, or until the egg muffins are cooked through.

👉 To help tell if they’re cooked, remove the muffin tin from the oven and give the whole muffin tin a little jiggle.

If the centers of the mini frittatas don’t shake when you jiggle it, you should be good. If they still seem wet and jiggly, set the muffin tin back in the oven for another 3-4 minutes, then test again.

You may also like: Prosciutto Egg Cups, Chorizo Frittata Muffins, Spinach & Artichoke Frittata.

Helpful Info

To store: Wait until the egg muffins are completely cooled, then transfer them in an air tight container or zip top baggie. When stored properly, they keep for 4-5 days!

To freeze: Once cooked, let the egg muffins cool completely. Set them on a baking sheet, spaced so they aren’t touching, and freeze for 1-2 hours. Transfer the par-frozen egg muffins to a large zip top bag or airtight container, and freeze for 2-3 months. As needed, take them out of the freezer, and allow them to defrost overnight on a plate in the refrigerator before reheating.

To reheat: Reheat egg muffins in the air fryer (350°F for 3-4 minutes), or in the microwave for 1 – 1.5 minutes. Only reheat egg just until they’re warmed through, because reheating for too long will make the texture rubbery.

Can I prep this in advance to cook later? Yes! Simply follow the directions to assemble in the muffin tin (through step 4 below). Cover lightly with a piece of plastic wrap, then set in the refrigerator up to a day in advance. Remove it from the refrigerator for about an hour to bring to room temperature, then bake as usual according to the instructions below!

More Healthy Low Carb Breakfasts

Ham & Cheese Frittata. Packed with veggies and leftover ham.

Pepperoni Pizza Frittata: A family favorite and great for kids!

Southwest Waffle Iron Omelet: Use your waffle iron to make a fabulous breakfast!

Preheat your oven to 375°F (190°C). While it preheats, cook the bacon in a large skillet over medium heat until it’s nice and crispy. Set it aside on a paper towel lined plate to cool.

Dice the onion and spinach. Once the bacon is cooled enough to handle, cut it into bite-sized pieces.

Crack the eggs into a large bowl. Add the milk, salt, and pepper. Whisk it all together until fully combined.

Spray or drizzle a muffin tin well with oil. Add the spinach, onion, and bacon in each well, then pour the egg mixture on top, until each is filled to about 80%.

Bake for 18-22 minutes, or until the eggs are cooked through.