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Low Carb & Ketogenic Diet Recipes

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Bacon Cup Muffins with Spinach and Mushroom

Keto Bacon Cup Muffins with Spinach

 

Keto Bacon Cup Muffins with Spinach

Bacon Cup Muffins with Spinach and Mushroom

Ready in minutes and jam-packed with flavour. Our tasty spinach and mushroom muffins are baked into a crispy bacon cup. Ahh, bacon, egg, mushroom and spinach - does it get any better?
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Course Breakfast
Cuisine British
Servings 8
Calories 131 kcal

Ingredients
  

  • 1 tbsp extra virgin olive oil plus extra for greasing
  • 100 g button mushrooms sliced
  • ½ small white onion finely diced
  • 50 g baby spinach roughly chopped
  • 12 strips bacon streaky, sugar-free
  • 6 medium eggs
  • salt and pepper to season

Instructions
 

  • Preheat the oven to 200°C (400°F) and lightly oil 8 muffin tray cups.
  • Heat the olive oil in a frying pan (skillet) over a medium heat. Add the sliced mushrooms and diced onion and cook until tender and golden brown all over.
  • Add the spinach to the pan and stir until just wilted. Set aside to cool.
  • Line the edges of the 8 oiled muffin cups with a strip of bacon each.
  • Cut the remaining bacon strips in half and arrange in the base of each of the 8 muffin cups, overlapping the sides slightly so that the cup is completely lined with bacon.
  • Crack the eggs into a mixing bowl. Season with salt and pepper and beat together.
  • Add the cooled spinach and mushrooms to the beaten egg and stir through.
  • Spoon the egg mixture into the bacon lined cups, dividing equally into 8 portions.
  • Transfer to the oven to bake for 18-20 minutes or until completely cooked through and golden brown all over. When cool enough to handle, remove carefully from the muffin trays using a spatula.
Keyword breakfast muffins, Egg Muffins, keto breakfast recipe, keto muffins, low carb breakfast, low-carb muffins
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