This is a great meal prep! Three of these make a healthy breakfast serving or have one or two as a snack!
Ingredients
- 4 slices for cooked bacon, crumbled (I used Butcherbox) avoid products with added sugar, nitrates or preservatives
- 1 tbs Coconut oil
- 1 Shredded sweet potato
- 4-5 handfuls of fresh spinach, chopped
- 2 scallions, chopped
- 1/3 c. Coconut milk
- 8 whole eggs
- 2/3 c. Egg whites
- 1-2 dashes of sriracha sauce
- Salt & pepper
Preheat oven to 350 degrees. Lay out 24 silicone muffin cups on a baking sheet.
Melt the coconut oil over medium heat and add the scallions with a pinch of salt. Add the grated sweet potato and stir. Start adding the spinach in batches allowing it to cook down. Once the vegetables are softened turn the heat off.
Whisk together the eggs, coconut milk, salt and pepper.
Carefully pour the egg mixture into the muffin cups. It’s best to fill each one half way then go back to top them off.
You can top each muffin with a grape tomato slice, pepper or paprika.
Bake for 20-25 minutes.
