Little Black Dress Egg Muffins with Bacon

Serving Size: 10

Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

Active Prep5

Hands-On Cook7

Hands-Off Cook20

Passive0

Total Time30

Recipe Serving Size10

Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

12 egg
½ each onion diced
1 each red bell pepper seeded & diced
2 each zucchini diced
6 slice bacon nitrate-free Or turkey bacon nitrate-free, no added sugars or non-compliant preservatives
4 cup fresh spinach
1/4 teaspoon freshly ground black pepper adjust to taste

Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
In a medium sauté pan, heat coconut oil over and sauté onions for 3-4 minutes, until softened.
Add pepper and sauté for another 2-3 minutes until the pepper has softened. Drain any excess oil and set aside.
In a food processor, put in the zucchini and bacon, and process until finely chopped.
Whisk the eggs and season with pepper. Mix the zucchini & bacon mixture in with the eggs.
Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the onion and pepper mixture to the eggs.
Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

Reheating Instructions

Heat in microwave on medium power about 30 seconds, more or less until warm.