Bacon Egg Muffins
What you need
Servings: 6
Servings: 6
coconut oil spray
2 strips Nitrate-free bacon
⅓ cup yellow onion, chopped
6 eggs
sea salt and black pepper
1 tablespoon fresh chives, minced
2 strips Nitrate-free bacon
⅓ cup yellow onion, chopped
6 eggs
sea salt and black pepper
1 tablespoon fresh chives, minced
Instructions
1. Preheat the oven to 350 degrees F. Line 6 muffin tin cups with paper muffin liners or lightly grease with coconut oil.
2. Cook the bacon in a skillet over medium-high heat until crispy. Remove the strips from the skillet; let them cool and then crumble the strips. Reduce the heat to medium. Add the onion to the skillet and sauté for 7 to 8 minutes, until soft and caramelized.
3. In a medium bowl, combine the crumbled bacon and caramelized onion. Add the eggs and season with salt and pepper. Whisk until fully combined. Fill the muffin cups two-thirds full with the egg mixture.
4. Bake for 20 to 22 minutes, until the eggs are fully set. Sprinkle the chives on the muffins. Enjoy!
Nutrition
One serving equals: One muffin equals: 109 calories, 7g fat, 3g carbohydrate, 1g sugar, 251mg sodium, 3g fiber, and 9g protein.
One serving equals: One muffin equals: 109 calories, 7g fat, 3g carbohydrate, 1g sugar, 251mg sodium, 3g fiber, and 9g protein.