(Serves: 12)

Ingredients:

• 12 large eggs
• 12 slices sugar free bacon (I prefer turkey or chicken bacon)
• 1 cup baby spinach
• 1 cup of your favorite cheese, shredded
• ¼ cup diced onion any kind
• ¼ cup milk (traditional, almond, oat, etc.)
• 1 teaspoon avocado oil
• ⅛ teaspoon salt
• ⅛ teaspoon pepper

Instructions:

1. Preheat your oven to 375°F (190°C). While it preheats, cook the bacon in a large skillet over medium heat until it’s nice and crispy. Set it aside on a paper towel lined plate to cool.
2. Dice the onion and spinach. Once the bacon is cooled enough to handle, cut it into bite-sized pieces.
3. Crack the eggs into a large bowl. Add the milk, salt, and pepper. Whisk it all together until fully combined.
4. Spray or drizzle a muffin tin well with oil. Add the spinach, onion, cheese and bacon in each well, then pour the egg mixture on top, until each is filled to about 80%.
5. Bake for 18-22 minutes, or until the eggs are cooked through.
6. Enjoy immediately and store the rest in the refrigerator or freezer for later.