egg muffins, paleo, gluten free, grain free

Bacon and Egg Muffins (gluten and grain free)

  • Author: Katja from Savory Lotus
  • Yield: 12 1x



  • 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


  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.