John Myers
Ingredients for 2 servings:
- 200 g leaf spinach, frozen
- 1 small onion(s)
- 1 garlic clove(s)
- 10 slices of bacon
- 3 tsp coconut oil
- 5 eggs, size M
- 30 g coconut flour
- 1 tsp baking powder
- salt and pepper
- nutmeg
- 12 cherry tomatoes
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Low-carb
Defrost the spinach according to the package instructions. Squeeze out the spinach; if you like, you can chop it even smaller. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) using top/bottom heat. Peel and finely dice the onion and garlic clove. Cut the breakfast bacon into small pieces. Heat the coconut oil in a pan and fry the bacon. Add the onion and garlic and fry briefly. Mix the eggs, coconut flour, and baking powder. Add the spinach and the fried ingredients and season with salt, pepper, and nutmeg. Pour the mixture evenly into a muffin tin or paper muffin cups. Place a halved cherry tomato on top of each. Bake for about 20 minutes. Let the finished muffins cool briefly and serve while still warm, or refrigerate them in an airtight container and enjoy cold later. Smoked salmon works instead of bacon, but do not fry it. Makes 12 muffins. Per piece approx. 80 kcal, 5 g protein, 6 g fat and 1 g carbohydrates
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