6 Servings 40 min Cook
1 Tbsp Organic Virgin Coconut Oil
10 Strip Bacon
1 Cup Spinach
1/4 Medium (2-1/2" dia) Onions
1/4 Tsp Salt
1/4 Tsp Pepper
6 Large Egg
1 Tbsp Coconut Milk
1 Tbsp Onion Powder
1 Tbsp Garlic Powde
Preheat oven to 350 degrees F.
Spray 12 muffin cups with the coconut oil cooking spray.
Cook bacon in a sauté pan over medium heat until desired crispiness is reached.
Drain on paper towels, reserving the bacon fat in the pan, and chop.
Combine spinach, onion, salt, and ground black pepper to taste in the pan with the bacon fat and cook about 5 minutes.
Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
Whisk eggs and coconut cream together in a bowl; add 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder.
Add cooled down vegetables and the bacon to the egg mixture and stir gently.
Pour 1/4 cup egg mixture into each muffin cup.
Bake in the preheated oven until egg cups are set, about 20 minutes.