Name: Bacon and Egg Muffins (gluten and grain free)
Yield: 12
Ingredients: 10 eggs; 1/2 tsp unrefined salt (I use THIS brand); several grinds of fresh black pepper; 1/2 tsp garlic powder (like this); 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

Ingredients

Scale

10 eggs
1/2 tsp unrefined salt (I use THIS brand)
several grinds of fresh black pepper
1/2 tsp garlic powder (like this)
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

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Instructions

Preheat oven to 350’F. Line a muffins pan with silicone liners or unbleached muffin liners. (I like to lightly oil my silicone liners.)
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.
In a large bowl, whisk together 10 eggs, salt, pepper, and garlic powder. Set aside.
Spoon spinach/bacon mixture into your prepared muffin cups. Pour the whisked eggs evenly over the mixture.
Bake for 20 minutes, or until toothpick inserted into the center comes out clean.