Bacon & Egg Muffin Cups with Spinach
Bacon and egg muffin cups are perfect option for a low carb / keto breakfast.
Servings 6 muffin cups
Calories 171kcal
Ingredients
- 3 strips bacon
- 5 free range large eggs
- generous pinch of salt
- generous pinch of pepper
- generous pinch of garlic powder
- 1 tbsp buffalo / hot sauce
- ½ cup heavy cream (110 ml)
- handful of baby spinach leaves
- ½ red bell pepper finely diced
Instructions
- Cook the bacon, either in the oven or fry until crispy. Let cool.
- Pre heat the oven to 180ºc / 360ºf
- In a jug, crack the eggs and add the salt, pepper, garlic powder, hot sauce and heavy cream Mix well.
- Lightly grease the muffin tin with butter or oil.
- Put in 3 or 4 baby spinach leaves into each mould, then distribute the diced bell pepper and break the bacon in to pieces and add to each mould. Pour in the egg mix
- But the in the oven for 20-30 minutes and bake until the egg is solid.
- Let cool slightly before serving
Notes
Nutritional value based on 1 of 6 servings
Nutrition
Calories: 171kcal | Carbohydrates: 2g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 171mg | Sodium: 241mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1035IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 0.8mg