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+ servings

Spinach& Bacon Egg Muffins

.9g Net Carbs per 2 muffins
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 124 kcal

Equipment

  • Muffin pans I love https://amzn.to/3tEb4Fi
  • My favorite whisk https://amzn.to/2PefVxS
  • Large mixing bowl https://amzn.to/2Qqk1no
  • Wire rack https://amzn.to/3r2JJL7

Ingredients
  

  • 12 eggs
  • 1/4 cup heavy cream
  • 12 oz spinach blanched and squeezed to remove all the moisture or you can use frozen, microwaved for 3 minutes, then cooled and moisture squeezed out
  • 1/2 cup red bell pepper finely chopped
  • 2 strips bacon you can use more if you like
  • 1 scallion
  • 1/2 cup cheddar cheese

Instructions
 

  • Preheat the oven to 350° F.
  • Spray two muffin pans with cooking spray and set aside. This recipe makes 24 muffins.
  • Blanch the spinach for a couple of minutes, then shock it in an ice bath. Drain and squeeze out all the moisture out and set it aside.
  • Chop the bacon and cook in a pan until all the fat is rendered and bacon gets crispy. Remove from the pan and sat aside.
  • Sauté the bell pepper in the bacon fat for a couple of minutes, and set aside.
  • Crack the eggs in a large bowl, add the heavy cream, season with salt and pepper.
  • Whisk until fluffy.
  • Add the cooked spinach, bacon, peppers, shredded cheese and chopped scallions.
  • Whisk again and divide into the prepared muffin pans.
  • Bake for 12-15 minutes, or just until the middle is set.
  • Remove from the oven and let cook in the pan.
  • Cool them on a wire rack.
  • Remember the eggs will continue you to cook even after removing from the oven, so don’t over cook them.
  • Serve with hot sauce or however you please.
  • You can keep them in the fridge for up to a week or double the batch and freeze these in a freezer bag for an easy grab and go breakfast for even longer.

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
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Nutrition

Serving: 2muffinsFiber: 1gCalories: 124kcalFat: 9.3gProtein: 8.5gCarbohydrates: 1.9g
Keyword easy egg muffins, keto egg muffins, low carb breakfast, quick breakfast egg muffins
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