Spinach and Bacon Muffins

Here’s a recipe that I modify depending on what I’ve got in the fridge.

It’s a great recipe for fast breakfast meals during the week, or for traveling, which is usually what I use them for. You can freeze them and take them out when you are looking for a quick meal or in my case, they are thrown in the suitcase. By the time I get to my destination they are usually defrosted but still cold and then can be put in the handy fridge in the hotel room.

I do usually microwave them in the morning, even though microwaving isn’t the best method for cooking food. Sometimes you gotta do what you gotta do….

Spinach and Bacon Muffins
  • 1 package organic chopped frozen spinach
  • 1 package pastured pork bacon, chopped
  • 1 cup chopped mushrooms (I used baby bella's for this one)
  • 1/2 cup diced green onion
  • 8 pastured chicken eggs
  • salt and pepper to taste

Directions: 

Preheat Oven to 375 degrees.

Defrost the spinach and then "squeeze" out the water.  I use a colander and press my hands down the defrosted spinach so that the water is removed.  Once you have removed most of the water, place the spinach in a medium mixing bowl.

In a pan sauté the chopped bacon and then set aside. Remove some of the bacon grease, but leave enough in the pan to sauté the mushrooms and onions. Sauté on medium until both the mushrooms and onions are soft, about 5 minutes.

Add the cooked mushrooms, onion, and bacon to the bowl with the spinach. Crack the eggs straight into the bowl and mix together. (You could whisk the eggs in a separate bowl and then mix them with the spinach, but this just seems like an extra step to me..). Add salt and pepper to the mixture.

Fill the silicone liners up to the rim with the mixture. Bake at 375 degrees for 35 to 45 minutes until brown on the top.

​Let them cool before you freeze them.

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