These bacon spinach egg muffins are easy to whip up and they are paleo friendly. Feel free to change up the fillings! You could do onion and green chili, kale and tomato, red pepper and onion… The basic formula for the egg muffin is quite simple and it bakes up perfectly every time. I never reheat mine in the microwave, I prefer to let the leftovers come to room temperature and then eat. You can always pop them in the oven for 2-3 minutes to heat up also. I did not include the cooking time for the bacon or spinach since I had some on hand. Make sure to wring all the moisture out of the spinach before adding to the eggs.
12 eggs, whisked
6 pieces of bacon, cooked, chopped
4 cups baby spinach, cooked, squeezed dry
½ teaspoon salt
¼ teaspoon fresh black pepper
Preheat oven to 350 degrees.
Whisk eggs and stir in the cooked spinach, bacon, salt and pepper.
Either coat the muffin pan with coconut oil or use the paper inserts for the muffins.
Spoon ¼ cup egg mixture into each muffin cup.
Bake for 10-15 minutes or until they fluff up and the tops are golden brown.