Don't slave in the morning to make a Paleo, Whole30 + Keto breakfast. Make these mushroom, spinach and bacon egg muffins ahead of time for easy weekday mornings!
Heat a large skillet over medium heat. Once hot, add bacon to cook until it just starts to get crispy, about 8-10 minutes. Remove from heat and set aside.
While the bacon is cooking, cut up shallot, mushrooms and spinach.
Preheat oven to 375 degrees Fahrenheit. Crack eggs in a large bowl and whisk well.
Add bacon, mushrooms, shallot, spinach, salt and pepper to the bowl and mix everything together.
Grease a large muffin tin with avocado oil. Pour a little oil in each section and rub it around the sides with your fingers. Or you can use muffin tin liners.
Spoon the egg mixture into the muffin tin, filling them about 3/4 full (they will puff up while cooking).
Place in the oven and bake for 20 minutes. Remove and serve.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.