Ingredients

The following ingredients have 12 Servings
  • 8 free range organic eggs
  • 1/4 cup almond milk
  • 1/2 onion (diced)
  • 8 slices turkey bacon
  • 1 1/2 cups fresh spinach
  • 1 cup diced mushrooms
  • 1 cup shredded cheddar (feta, or other cheese of your choice)
  • Sea or Himalayan salt (to taste)
  • Fresh cracked black pepper (to taste)
  • Coconut oil spray

Instruction

  • Preheat oven to 350 degrees F.
  • Heat a skillet over medium-high heat.
  • Cook the bacon in the skillet until crispy. Once cooked, place on paper towel lined plate to drain the excess fat.
  • Add veggies to pan and sautee for a few minutes until cooked through. Season with salt.
  • Whisk the eggs together in a large bowl and add the almond milk.
  • Grease the muffin tins with the coconut oil.
  • Place the bacon crumbles at the bottom of each muffin tin. Next add the veggies. Then, pour the whisked eggs evenly into the muffin tins, ¾ of the way to the top. Finally, top with cheese and a sprinkle of salt and pepper.
  • Bake in the oven for approximately 15- 20 minutes until cooked through.
  • Use a knife to loosen the egg cups from the tin. Remove from muffin tin and serve warm.