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Bacon Spinach and Feta Egg Muffins

Delicious egg cups with a boost of veggies from spinach, plus crumbles of feta & bacon in every bite. You’ll love these healthy, make-ahead bacon, feta and egg muffins that are packed with protein and take just 30 minutes to make. They’re easy to customize and make paleo, too!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 12 strips sugar free bacon
  • 8 eggs
  • 1/4 C dairy free milk
  • 3-4 C raw spinach
  • 1 Tbsp ghee
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 C crumbled feta

Instructions
 

  • Preheat oven to 375° F.
  • Add 1 slice of bacon to each muffin cup of your muffin tin. Make sure to wrap it in a circle around the muffin tin. Place in oven and bake for 10 minutes.
  • While the bacon cooks, heat ghee in a skillet over medium heat. Add spinach to the skillet and allow to wilt, about 2-3 minutes.
  • Prep your eggs: Whisk together 8 eggs, milk, garlic powder, salt and pepper.
  • Remove bacon from the oven. Fill the bacon cups with spinach. Then pour the egg mixture over the spinach filling each cup 3/4 of the way full. Top with feta and place back in the oven for 18-22 minutes.
  • Allow to cool slightly, serve with sliced avocado, fruit or gluten free toast.
Keyword eggs, gluten free, paleo, whole30