Paleo Bacon, Egg & Spinach Muffin Cups
Rise & Shine!
Today I have a delicious recipe for you that will solve breakfast meal planning for your whole week, how great is that?? On Sunday’s I always try and prep as many meals as I can for the week ahead because as we all know, things get busy and it’s so easy to fall off track when we are busy. I used to be very bad about skipping breakfast and now I really try to eat something every morning otherwise I’m so hungry by lunchtime that I want to just stuff my mouth full of carbs (okay I might want to do that sometimes even when I do eat a good breakfast but that’s neither here nor there). My husband and I like to mix it up between fruity type breakfasts (like smoothies, oatmeal parfaits, and chia seed bowls) and savory breakfasts like eggs and bacon. Well today I have quite the savory dish for you that is so incredibly easy but every morning you will be blown away by these flavorful little breakfasts that are high in protein and low in calories (more nutritional info can be found at the bottom of this post)! And the best part? You prep once and eat healthy breakfasts all week! Read on to get the full recipe!
Ingredients & Supplies Needed
12 Slices of Thick Cut Bacon (Optional to use Regular Sized bacon or Turkey Bacon to cut down on calories and grams of fat)
12 Large Eggs
1/2 Yellow Onion (sliced thinly or chopped)
1 Cup Fresh Packed Spinach
2 Teaspoons Coconut Oil
Salt & Pepper
12 Well Muffin Pan
Paleo Bacon, Egg & Spinach Muffin Cup Recipe
First preheat your oven to 350 degrees. While the oven is preheating warm your coconut oil in a skillet on the stove over medium low heat. Once oil is warmed add your prepared onion, sauté your onion on low heat for 20-30 minutes, stirring occasionally, until you see the onion become dark, tranluscent and highly fragrant. If the pan becomes dry at any point you can always add more coconut oil so as to not burn the onions. Keep the skillet over low heat while you add in your spinach and warm while stirring until it becomes wilted, mix spinach and onions together one final time and turn off the heat.
Now you will whisk together your eggs in a bowl, once well whisked add in your carmelized onions and sautéed spinach as well as your preferred amount of salt and pepper (I typically just do a small dash of each as the bacon will give you all the flavor you need) and mix all ingredients together well.
And now it's time for assembly! You will want to cut each strip of bacon in half and form an “X” at the bottom of each muffin well. The bacon will likely be sticking up past the rim and that’s okay, you can trim if you prefer and add those trimmings into your whisked egg mixture or leave it be. Once the bacon has been placed at the bottom of the wells you will then evenly pour your egg mixture into all 12 wells, this should fill about three quarters (possibly a little higher) up of the wells - you don’t want them too full as the eggs will rise as they cook. Once you have divided the mixture evenly place in the oven and bake for 25 minutes. Remove from the oven and let cool completely before placing in a well sealed container in the refrigerator and enjoy throughout the week for a healthy breakfast!
Also, as you can tell my obsession for color certainly makes its way into my kitchen and onto my table as well! If you like these eye catching placemats you can purchase them for yourself by clicking HERE
Nutritional Stats: (may slightly vary based on type of bacon used) serving size is 1 muffin
11 G protein
12 g fat (option to use reduced fat turkey bacon to reduce fat content)
Want to read more Paleo Recipes?? Find them all HERE