Ingredients:

  • 10 Large Eggs
  • 4 oz Full fat Cream Cheese
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1/4 tsp Garlic Powder
  • 6 Slices Thick cut Bacon
  • 2 Cups Fresh Baby Spinach
  • 1/2 Cup Sharp Cheddar
  • 1 tbsp Avocado Oil

Instructions:

  1. Preheat your oven to 175°C. Note: This moderate temperature prevents the eggs from puffing up too fast and then collapsing.
  2. Sauté the 6 slices of bacon in a pan over medium heat until crispy and golden.
  3. Remove bacon, leave 1 tsp of fat, and toss in the 2 cups of baby spinach. Cook 2 minutes until fully wilted.
  4. Squeeze the wilted spinach between paper towels. Note: This is the most important step for a firm muffin.
  5. In a large bowl, whisk the 4 oz of softened cream cheese with the spices until smooth and pale.
  6. Add the 10 eggs one by one to the cream cheese mixture. Whisk until no white streaks remain.
  7. Divide the crispy bacon, chopped spinach, and 1/2 cup cheddar cheese into 12 greased muffin wells.
  8. Fill each well about 3/4 full with the egg mixture. Note: Leave room for a slight rise.
  9. Bake for 20 minutes until the tops are set and edges are slightly pulled away.
  10. Let them sit in the pan for 5 minutes. Note: This carryover heat finishes the center perfectly.