Egg, Spinach & Bacon Breakfast Bowl

My first attempt at making a morning breakfast bowl using bacon as the bowl was a success! This recipe is low-carb, gluten-free, paleo-friendly, and so easy to make.

I removed the three yolks, since I was already getting a good amount of fat from the bacon. Mmmm, bacon! I ate these right after baking them, however, I’m sure they would refrigerate/freeze well if you wanted to save a muffin or two for later.

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Egg, Spinach & Bacon Breakfast Bowl

Calories 3 kcal

Ingredients

• 6 pieces bacon
• 1 Mushroom (chopped)
• 1/4 cup Spinach (chopped)
• 2 Whole eggs
• 1 Egg white

Instructions

1. Preheat oven to 350 F.
2. Spray preferred non-stick cooking spray onto muffin tin.
3. Gently layer bacon, wrapping it around the sides of the muffin tin pods, while slightly overlapping the bottom. I used two pieces of bacon per muffin tin pod.
4. In a small bowl combine the chopped mushroom, spinach, and spices. Carefully place the mixture into the three muffin areas.
5. Next, crack each egg/egg white carefully over the muffin areas.
6. Pop tray into oven and bake at 350 for 18 – 20 minutes or until the yolk of the yolked muffins is cooked to desired doneness.
7. Let cool for a few minutes before ENJOYING!

Nutrition Facts

Egg, Spinach & Bacon Breakfast Bowl

Amount Per Serving

Calories 3 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.001g

Sodium 12mg1%

Potassium 83mg2%

Carbohydrates 1g0%

Fiber 0.3g1%

Sugar 0.1g0%

Protein 0.4g1%

Vitamin A 1400IU28%

Vitamin C 5.8mg7%

Calcium 10mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.