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Bacon And Egg Muffins (Gluten And Grain Free)

Bacon is one of my favorite breakfast foods.  And these little Bacon and Egg Muffins are a great way to start the day.

I don’t know about you, but I love having healthy foods prepared in the fridge for busy days.  Making egg muffins is a great way to make sure that your family is fed nutrient-dense food even when you are in a hurry.

Egg muffins are easy to whip up, and store well in the fridge for up to a week.  I like to make a batch at the beginning of the week for easy, grab and go meals and snacks.  Loaded with protein, they are perfect for breakfast, lunch, and post-work out snacks.

egg muffins

The recipe is simple.  I use ten pastured eggs and some delicious local bacon.  I add a bit of spinach to sneak in some greens.  My kids love these savory muffins.  I often grab one out of the fridge on my way out the door.  They travel well.

paleo egg muffins

Bacon is my favorite addition, but feel free to use pre-cooked breakfast sausage if you like. I have also made variations using a titch of smoked paprika and even cayenne pepper.  Italian spices are also good.  Feel free to experiment.

INGREDIENTS

  • 10 eggs
  • 1/2 tsp unrefined salt (I use THIS brand)
  • several grinds of fresh black pepper
  • 1/2 tsp garlic powder (like this)
  • 1 tsp ghee or coconut oil
  • 2 cups spinach, chopped
  • 6 strips of cooked bacon, chopped into small pieces
  • 2 tbsp fresh herbs, finely chopped (basil, cilantro, or parsley)
  • ghee or coconut oil for oiling muffin liners

INSTRUCTIONS

  1. Preheat oven to 350’F. Line a muffins pan with silicone liners or unbleached muffin liners. (I like to lightly oil my silicone liners.)
  2. In a skillet, melt fat of choice over medium heat. Saute spinach for about a minute until it begins to wilt. Turn off heat. Add chopped bacon pieces and fresh herbs. Mix to combine.
  3. In a large bowl, whisk together 10 eggs, salt, pepper, and garlic powder. Set aside.
  4. Spoon spinach/bacon mixture into your prepared muffin cups. Pour the whisked eggs evenly over the mixture.
  5. Bake for 20 minutes, or until toothpick inserted into the center comes out clean.

All The Best
Emma (ms.)

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