Spinach, Goat Cheese & Bacon Egg Muffins
 
Prep time
Cook time
Total time
 
These Easy Grab & Go Egg Muffins are Loaded with Spinach, Goat Cheese, Bacon and Bell Pepper
Author:
Serves: 12
Ingredients
  • 6 strips of bacon, chopped
  • 1 12-ounce bag frozen chopped spinach, thawed
  • 9 large eggs
  • 1 red bell pepper, diced
  • 2 - 3 ounces soft goat cheese, crumbled (optional)
  • 1 tablespoon grass-fed butter or other fat, for greasing
  • Sea salt and black pepper
Instructions
  1. Chop bacon into small pieces and cook in a skillet set over medium heat, stirring regularly, until crisp, about 5 - 7 minutes. Scoop onto a paper-towel lined plate to drain.
  2. Preheat oven to 350℉. Grease a standard 1-dozen muffin tin with bacon grease. Set aside.
  3. Place the thawed spinach in a fine mesh sieve set over the sink. Press with the back of a wooden spoon to press out as much water as possible.
  4. Crack the eggs into a large mixing bowl and whisk until smooth. Stir in the spinach, diced bell pepper, half of the goat cheese (if using) and half of the bacon.
  5. Spoon the egg mixture evenly into the greased muffin cups. Top with remaining goat cheese and bacon.
  6. Bake 15 - 18 minutes, or until the egg-muffins are fluffy and set in the center. Serve immediately or cover and refrigerate leftovers for up to 3 days.
Recipe by Fat-Burning Man at https://fatburningman.com/easy-grab-go-breakfast-spinach-goat-cheese-bacon-egg-muffins-gluten-free/