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.
Egg, Spinach & Bacon Breakfast Bowl
- 6 pieces bacon
- 1 Mushroom (chopped)
- 1/4 cup Spinach (chopped)
- 2 Whole eggs
- 1 Egg white
Preheat oven to 350 F.
Spray preferred non-stick cooking spray onto muffin tin.
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.
In a small bowl combine the chopped mushroom, spinach, and spices. Carefully place the mixture into the three muffin areas.
Next, crack each egg/egg white carefully over the muffin areas.
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.
Let cool for a few minutes before ENJOYING!
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