Preparation time: 15 minutes
Cook time: 15 minutes
Ready in: 30 minutes
Ingredients
- 6 slices nitrite/nitrate-free bacon
- Olive oil for greasing
- 8 pasture-fed, free-range eggs
- 1/2 cup onion, chopped
- 1/2 cup red bell pepper, diced
- 1/2 teaspoon unrefined sea salt
- 1/4 teaspoon ground black pepper
- 3 cups spinach leaves, chopped
- 6 tablespoons grass-fed raw milk parmesan cheese, shredded (recommended: Organic Valley)
Directions
- Cook the bacon for about 5 minutes in a large skillet over medium-high heat. Drain on paper towels.
- Preheat oven to 375 degrees f. Grease the cups of a 6-cup muffin pan with olive oil then line each cup with a slice of bacon.
- Beat together the eggs, onion, red bell pepper, salt, pepper, and spinach in a large bowl. Fill 3/4 of each muffin cup with the spinach mixture then sprinkle each with 1 tablespoon cheese on top.
- Bake for 10 to 14 minutes, or until set.