These bacon spinach breakfast frittata muffins are paleo and a great healthy addition to any breakfast spread.
Behold the muffata. Muffin + frittata obvi.
Come January 3rd, my box is doing a paleo challenge for 28 days. I was excited about this until reading the rules and realizing things like honey, almond milk (unless it’s homemade) and coffee are going to make me lose points. Why is it that 8 ounces of water can be one heck of a bitch to get down but 8 ounces of coffee is gone in the time you blink. I’ve never measured the amount of coffee I drink in a day, but I can assure you it is more than 8 ounces. Probably 4 times over. It’s not even the caffeine, it’s the whole morning ritual of it.
And no, I don’t want to switch to tea or something lame like that. Coffee = mornings and tea = nights around here. Don’t even try to convince me otherwise.
So, I started experimenting. Because I know the coffee thing is going to be a –1 every day, I need to tighten up in other areas and that little piece of Ezekiel bread that makes it’s way into my breakfast every so often is one of the first things I thought of. Low hanging fruit if you will.
What I came up with is the best of both worlds. A psuedo grain muffin with eggs and bacon. Your brain thinks it’s eating bread but in reality it’s all protein & veg. They’re even a bit reminiscent of the sous vide egg bites on the Starbucks breakfast menu. I’ll be leaning hard into recipes eggs these next 30 days.
Thank goodness for recipes like this spinach frittata, bacon egg cups and my favorite any-time meal — this kale feta egg bake.
Bring it, paleo challenge.
Ok not really. I’m still not ready to part with honey and chocolate.
Bacon Spinach Breakfast Frittata Muffins
Ingredients
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons ground flax seed
- 2 tablespoons nutritional yeast
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- pinch of cayenne pepper
- 1/2 cup almond milk, *see note
- 1 tablespoon extra virgin olive oil
- 3 slices bacon
- 2 cups baby spinach, chopped
- 2 eggs
- 1/4 cup egg whites
Instructions
- Preheat oven to 400 degrees and grease a muffin tin.
- Combine flours, flax seed, nutritional yeast, baking powder, salt and cayenne pepper in a large bowl. Set aside.
- In a skillet over medium heat, cook bacon until crispy. Remove bacon and let drain on a paper towel.
- Saute baby spinach until just wilted in the same skillet with the bacon grease.
- While spinach cooks, lightly whisk eggs and egg whites together in a small bowl.
- Add eggs to spinach and cook for about 15 seconds, constantly scrambling with a spatula until eggs are just set but still undercooked.
- Add almond milk and olive oil to the dry ingredients and combine with a spatula. Add egg & spinach mixture and combine again.
- Crumble bacon into pieces and fold into the batter.
- Spoon batter into greased muffin tins and bake for about 15 minutes.
- Remove from oven and let cool in tin for about 10 minutes.
- Carefully remove and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
hi there, do you have the nutritional values in this recipe?
Super cute!!! Definitely one for pinning!
These are so cute! Looks delicious :)
Just made these without the bacon and added a tomato…..and they were so delish! I wasn’t sure when to add the tbsp of oil so i just drizzled a bit into the mix again. Thanks for the fab recipe!
Ahh, thanks for pointing out the oil omission! It should’ve gone into the dry ingredients with the almond milk, I’ll edit that now :) Glad you liked them!
I don’t know why.. I have a thing for breakfasty muffins… even just regular frittatas in a muffin tin = awesome! I love the “grain”iness you added to these though, they sound delicious!
ezekiel bread ftw.
No intention of ever eating paleo but I can totally get down with these. Yum!
I’d eat these in a heartbeat! And I’ll drink your extra coffee if you want…you know, just to help a girlfriend out ;)
yum! these look great– good luck with the challenge! if only they had coffee flavored water– wait, that sounds terrible…
Gina, what a great breakfast! I love frittata muffins!! Such a great idea for a holiday brunch!!