Low Carb Bacon, Spinach and Mushroom Egg Muffins
Low Carb Bacon, Spinach and Mushroom Egg Muffins
These breakfast egg muffins are perfect to cook in bulk for breakfasts on the go, brunch or a snack in between meals.
These can be batch prepared and frozen for future use. Simply heat through thoroughly in a microwave!
Ingredients
- 2 tbsp extra virgin olive oil
- 6 medium eggs
- 4 bacon rashers (strips) roughly diced
- 100 g mushrooms sliced
- 60 g baby spinach
- 60 g cheddar cheese grated
- salt and pepper to season
Instructions
- Preheat the oven to 180°C (350°F) or 160°C (325°F) for fan assisted and lightly grease 8 muffin tray cups with a little olive oil.
- Beat the eggs and cheese together in a mixing bowl and season generously. Set aside.
- Heat a tablespoon of olive oil in a frying pan (skillet) over a medium heat and add the diced bacon, cooking until browned all over.
- Add the mushrooms to the pan with the bacon and add the remaining oil. Cook until the mushrooms are just tender.
- Add the spinach and stir through until just wilted, then remove from the heat to cool.
- Tip the cooled bacon and vegetables into the egg and cheese and mix everything together well to combine.
- Divide the mixture evenly between the 8 greased muffin cups and transfer to the oven to bake for 18-20 minutes or until cooked through and golden.
Nutrition
Calories: 259kcalCarbohydrates: 2gProtein: 15gFat: 21gFiber: 1g
Tried this recipe?Let us know how it was!
These were really easy to make & came out perfectly. So easy I have memorised already! Both my farmer husband & 9 year old daughter loved them. We enjoyed for lunch with salad. This will become a go to quick make meal for us. Thanks for the recipe!
Glad you enjoyed them Susanne!