- 12 large eggs
- 12 slices sugar-free bacon
- 1 cup baby spinach
- ¼ cup diced onion (any kind)
- ¼ cup unsweetened almond milk
- 1 tsp avocado oil
- ⅛ tsp salt
- ⅛ tsp pepper
Preheat your oven to 375°F (190°C). While it 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, cut it into bite-sized pieces.
Crack the eggs into a large bowl. Add the milk, salt, and pepper. Whisk until fully combined.
Spray or drizzle a muffin tin well with oil. Add spinach, onion, and bacon to each well, then pour the egg mixture on top, filling each to about 80%.
Bake for 18-22 minutes, or until the eggs are cooked through.
Pro Tip: For an extra flavor boost, try adding some shredded cheese to the egg mixture before baking. Cheddar, mozzarella, or feta cheese would all be delicious choices!
Variation: Feel free to customize these muffins with your favorite vegetables. Try adding diced bell peppers, mushrooms, or cherry tomatoes for a pop of color and added nutrients. You can also swap the turkey bacon for cooked sausage or ham if you prefer. Get creative and make these muffins your own!
Calories: 127kcal | Carbohydrates: 1g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 193mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg