Sun-dried Tomato and Bacon Egg Bites
Salty, satisfying and high in protein.
Ingredients
- 4 slices bacon diced
- 1/4 yellow onion diced
- 1/2 cup sun-dried tomatoes diced
- 4 cups spinach chopped
- 10 eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- cooking spray
Instructions
- Preheat oven to 350 degrees and grease a muffin tin (with 12 muffin tin spots) evenly with cooking spray.
- In a pan over medium heat, add bacon and lightly sauté until bacon is full cooked.
- Add sundried tomatoes, onions and spinach and sauté for another 3-4 minutes.
- While the onion mixture cooks, in a large bowl combine eggs with heavy cream/coconut milk and salt and whisk.
- Fill each muffin tin with about 2 Tbsp. of the bacon mixture. Top with the egg mixture until the muffin tin is filled to about 3/4 of the way.
- Bake for 20-25 minutes or until egg muffins are set and cooked all the way through.
- Store in the fridge in a glass container for up to 5 days. You can also freeze egg muffins for up to 2 months.
Equipment
muffin tin
skillet
Nutrition
Carbohydrates: 12g | Protein: 19g | Fat: 20g | Fiber: 2g
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