Egg & Bacon Breakfast Muffins with Spinach

Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil.

Cook 12 slices of bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove, drain on paper towels, and chop into small pieces when cool enough to handle.

In the same skillet, add 4 cups of fresh spinach and cook until wilted, about 2-3 minutes. Drain excess liquid and set aside to cool.

Dice 1 medium red bell pepper and chop 4 green onions.

In a large bowl, whisk together 12 large eggs and 1/2 cup heavy cream until well combined.

Add 1/4 cup almond flour, 1 tablespoon psyllium husk powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper to the egg mixture. Whisk until smooth.

Fold in the cooked bacon, wilted spinach, diced red bell pepper, chopped green onions, and 3/4 cup of the shredded cheddar cheese.

Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.

Sprinkle the remaining 1/4 cup of cheddar cheese on top of each muffin.

Bake for 20-25 minutes, or until the muffins are set and slightly golden on top.

Allow to cool in the pan for 5 minutes before removing. Run a knife around the edges to loosen if necessary.

Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.