BACON AND EGG MUFFINS

Egg muffins are easy to whip up, and store well in the fridge for up to a week. And these little Bacon and Egg Muffins are a great way to start the day.

BACON AND EGG MUFFINS (GLUTEN AND GRAIN FREE)

INGREDIENTS

• 10 eggs
• 1/2 tsp unrefined salt 
• several grinds of fresh black pepper
• 1/2 tsp garlic powder 
• 1 tsp ghee or coconut oil
• 2 cups spinach, chopped
• 6 strips of cooked bacon, chopped into small pieces
• 2 tbsp fresh herbs, finely chopped (basil, cilantro, or parsley)
• ghee or coconut oil for oiling muffin liners

INSTRUCTIONS

1. Preheat oven to 350’F. Line a muffins pan with silicone liners or unbleached muffin liners. (I like to lightly oil my silicone liners.)
2. In a skillet, melt fat of choice over medium heat. Saute spinach for about a minute until it begins to wilt. Turn off heat. Add chopped bacon pieces and fresh herbs. Mix to combine.
3. In a large bowl, whisk together 10 eggs, salt, pepper, and garlic powder. Set aside.
4. Spoon spinach/bacon mixture into your prepared muffin cups. Pour the whisked eggs evenly over the mixture.
5. Bake for 20 minutes, or until toothpick inserted into the center comes out clean.

https://www.savorylotus.com/bacon-and-egg-muffins-gluten-and-grain-free/