Try these delicious bacon and egg bites with spinach – a fluffy, savory, and easy-to-make breakfast that’s perfect for on-the-go! Packed with protein, this recipe is both Keto and Whole30 approved!
EQUIPMENT
- 12-Cup Muffin Tin
INGREDIENTS
- 12 large eggs
- 12 slices uncured bacon (sugar-free)
- 1 cup baby spinach
- ¼ cup diced onion
- ¼ cup unsweetened almond milk
- 1 teaspoon avocado oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
INSTRUCTIONS
- Preheat your oven to 375°F (190°C). While the oven heats up, cook the bacon in a large skillet over medium heat until crispy. Set it aside on a paper towel-lined plate to cool.
- Dice the onion and spinach. Once the bacon has cooled enough to handle, cut it into bite-sized pieces.
- In a large bowl, crack the eggs and add the almond milk, salt, and pepper. Whisk until well combined.
- Lightly grease the muffin tin with oil. Add the diced spinach, onion, and bacon into each muffin cup, then pour the egg mixture over, filling each cup about 80% full.
- Bake in the preheated oven for 18-22 minutes or until the eggs are fully cooked.
NOTES
- Uncured bacon is free from nitrates and added sugar. Although it can be pricier, it’s a healthier alternative.
- These bacon egg bites can be stored in the fridge for up to 5 days in an airtight container to keep them from drying out.
- To reheat, microwave on 50% power for 60-90 seconds, or bake on a sheet at 350°F for 10 minutes.
NUTRITION (PER SERVING, 57G)
- Calories: 161 kcal
- Carbohydrates: 1g
- Protein: 8g
- Fat: 13g
- Saturated Fat: 4g
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 2g
- Trans Fat: 0.05g
- Cholesterol: 178mg
- Sodium: 241mg
- Potassium: 123mg
- Fiber: 0.1g
- Sugar: 0.3g
- Vitamin A: 480 IU
- Vitamin C: 1mg
- Calcium: 35mg
- Iron: 1mg
