NIGHTSHADE-FREE, NUT-FREE
These bacon-wrapped eggs are the perfect breakfast in a cup. If you’re short on time in the mornings, you can make these in bulk and store them in the refrigerator or freezer for the week ahead. If you’re storing them in the freezer, simply put them in the fridge to thaw the night before; the next morning, eat them chilled or warmed in the microwave for 10 to 15 seconds.
Makes 6 servings (2 eggs per serving)
Prep time: 15 minutes
Cooking time: less than 25 minutes
1 tablespoon coconut oil or ghee, plus more to grease the pan
12 bacon slices
2½ cups baby spinach
⅔ cup chopped white mushrooms
⅛ teaspoon garlic powder
12 large eggs
1 teaspoon minced fresh chives
Pinch of sea salt
Pinch of freshly ground black pepper
1. Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin with coconut oil.
2. In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until the fat has just rendered but the bacon is still soft and pliable, 3 to 4 minutes on each side. Set the bacon aside on a paper towel.
3. Pour out all but 1 tablespoon of the rendered bacon fat from the skillet. Return the skillet to the heat, add the spinach, mushrooms, and garlic powder, and stir. Cook until the spinach becomes soft, 1 to 2 minutes. Transfer the mixture to a bowl and set aside.
4. Place 1 piece of bacon inside each well of the prepared muffin tin, wrapping it around the sides. Spoon about 2 teaspoons of the vegetable mixture into each well inside the bacon.
5. Crack 1 egg into each well on top of the vegetables. Sprinkle evenly with the chives, salt, and pepper.
6. Bake for 12 to 15 minutes, until the eggs are cooked to your desired doneness. Watch closely to prevent overcooking.
7. Gently run a spatula or small butter knife around the edge of each bacon-wrapped egg to release it from the pan. Serve warm.