Bacon and Veggie Egg Muffins

Make your week easier and throw these babies in the oven at the beginning of the week or during your prep day. You’ll have a quick breakfast to grab and go to get your day started.

Preheat your oven to 350 degrees F.


8 Eggs

1/4 cup Coconut Milk

8 strips bacon (we like to use sugar free bacon)

1/4 cup Red Onion (Diced)

1 cup Spinach (Chopped)


  • Heat your olive oil, toss your red onion, cook for a minute or two. Set Aside.
  • Cook your bacon and chop into bits
  • Toss in your chopped spinach until slightly wilted

In a separate bowl, mix your eggs and coconut milk.

Add your onions and spinach

Season with salt and pepper.

Evenly distribute the mixture into muffin tins

Top with bacon.

Place in the oven for 12-15 minuets until the Eggs are cooked through

Once they are finished cooking, let them cool before storing in the refrigerator.

When you are ready to enjoy them, pop two in the microwave for about 30 seconds and enjoy.

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