Ingredients:

  • 10 large eggs
  • 0.25 cup heavy cream
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.5 tsp garlic powder
  • 0.5 cup cooked bacon bits
  • 1 cup baby spinach, chopped
  • 0.5 cup sharp cheddar cheese, shredded
  • 0.25 cup red bell pepper, finely diced

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 12 cup muffin tin with silicone liners or spray generously with avocado oil. Note: This ensures the eggs don't bond to the metal during the bake.
  2. In a small skillet over medium heat, sauté the diced red bell peppers and chopped spinach for 3 minutes until the moisture has evaporated and the spinach is wilted.
  3. In a large mixing bowl, crack the 10 eggs carefully to avoid shells.
  4. Add the heavy cream, sea salt, black pepper, and garlic powder to the eggs.
  5. Whisk the egg mixture vigorously until the yolks and whites are combined but not excessively foamy. Note: Over whisking incorporates too much air, causing the muffins to collapse later.
  6. Distribute the sautéed vegetables, cooked bacon bits, and shredded cheddar cheese evenly among the 12 muffin cups.
  7. Pour the egg mixture over the fillings in each cup, filling them about 3/4 of the way to the top. Watch for the fillings to rise slightly as the liquid goes in.
  8. Bake for 20 minutes until the centers are set and the tops are slightly golden.
  9. Remove from the oven and let them rest in the pan for 5 minutes. Notice the muffins pull away slightly from the edges as they settle.
  10. Carefully lift the muffins out and serve immediately or cool on a wire rack for storage.