Egg muffins with goat cheese

 

Time & Nutritional data(per serving)

Overall30 mins Hands on10 mins

Total Carbs2.9g Fiber1.2g
Net Carbs1.8g of which Sugar1.4g
Protein11.2g Fat12.5g of which Saturated6g
Energy167kcal carbs4.3% protein27.4% fat68.3%
Sodium37.7%RDA Magnesium10.3%RDA Potassium11.6%EMR

 

 

 

  Ingredients (makes 6 servings)

4 large free-range eggs	200 g / 7.1 oz
1 1⁄2 cup frozen spinach	240 g / 8.5 oz
1 cup crumbled feta cheese	150 g / 5.3 oz
6 thin slices bacon (or 3 regular)	90 g / 3.2 oz
1⁄2 tsp pink Himalayan or sea salt	6 g / 0.21 oz

 

Step 1

Preheat the oven to 350℉ / 175℃. Use your microwave to defrost the spinach or leave overnight at room temperature.

Alternatively, you can use fresh blanched spinach. To learn how to blanch spinach, have a look at Make-ahead spinach meatballs.

Step 2

Cut the bacon into small stripes and add them to a non-stick pan. Roast until slightly browned and remove from the heat.

Step 3

Crack the eggs into a bowl and whisk them well. Season with salt (don't put too much, there is more salt in feta cheese).

Step 4

Divide the spinach, feta and bacon evenly into the muffin forms and add crumbled feta. If you cannot eat dairy, use roasted mushrooms or more bacon.

Step 5

Pour over with the eggs and transfer into the oven.

Step 6

Bake for 20-25 minutes until golden brown. Enjoy hot or cold.