Low Carb Egg Muffins

Makes 6 muffins

Ingredients

• 6 eggs
• 2 cups fresh spinach
• 1 tbs. extra virgin olive oil
• 1 tbs. onion, finely diced
• 1 garlic clove, minced
• 4 slices of bacon, cooked and chopped into small pieces
• 1 cup reduced fat cheddar cheese, shredded
• 1 tbs. milk
• 1/2 tsp. salt (or to taste)
• 1/2 tsp. pepper (or to taste)

Instructions

1. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and garlic and cook for about 1-2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Sprinkle with a little salt and pepper. Mix in the chopped bacon. Remove from the heat.
2. In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach and bacon mixture and stir until well-combined.
3. Either use a silicone muffin pan or lightly spray some muffin liners in a muffin pan with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). Bake for about 25 minutes or until the tops of the muffins have turned a very light golden brown.

Notes

For additional flavor, you can also add some red pepper flakes or some garlic powder to the egg mixture!