Food To Die For – On-The-Go Spinach Egg Tomato And Bacon Muffins

Nutrition / food to die for

People live busy lives these days so these spinach egg tomato and bacon muffins are perfect to provide energy to get the day started, or as a grab-it snack if you’re out and about.
Although this recipe is made with spinach tomato and bacon it is extremely versatile, and you can add your favourite ingredients to suit your own tastes.
Prep time:    15-20 mins
Serves:        9 muffinsIngredients

  • 170g baby spinach
  • 50ml unsweetened almond milk
  • 6 large egg whites
  • 15 cherry tomatoes, halved
  • 4 rashers of bacon, chopped
  • 150g feta cheese, crumbled
  • Preheat the oven to 180 degrees, place 9 liners in a muffin tin and spray the liners with cooking spray.
  • Rinse the baby spinach and add the wet spinach to a pan and cover, allowing to steam and wilt for 2-3 minutes. When wilted, place in a strainer and press with a wooden spoon to extract as much water as possible then leave to cool.
  • Using the same pan, add coconut oil and cook the bacon rashers. Once cooked, leave to cool then chop into small pieces.
  • Separate eggs and add the egg whites to a bowl and beat with the milk.
  • Place an equal amount of the chopped tomatoes, spinach, bacon and feta cheese into each muffin cup then fill approximately 80% full with the beaten egg.
  • Bake for 14-16 minutes or until the centres are barely firm to the touch and the tops of the muffins have domed. Remove from the oven and allow to cool before serving.
  • MACROS (per muffin)
    Calories:     88kcals
    Protein:       7g
    Fats:           5g
    Carbs:        4g

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