Healthy Spinach and Bacon Low Carb Egg Bites

Name: Healthy Spinach and Bacon Low Carb Egg Bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 6 large eggs; 1/2 cup cooked bacon, crumbled; 1 cup fresh spinach, chopped; 1/4 cup shredded cheddar cheese; 1/4 cup heavy cream or unsweetened almond milk; 1/2 tsp garlic powder; 1/4 tsp salt; 1/4 tsp pepper; Cooking spray or olive oil

Recipes with Jenna

Servings: 12 Total Time: 25 mins Difficulty: Beginner

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Healthy Spinach and Bacon Low Carb Egg Bites

These Healthy Spinach and Bacon Low Carb Egg Bites are the perfect make-ahead breakfast for anyone on a low-carb or keto diet. Packed with protein and healthy fats, they are quick, easy, and loaded with flavor from crispy bacon, fresh spinach, and optional cheddar cheese. These egg bites are great for meal prep and make a satisfying, low-carb snack or breakfast option that you can enjoy hot or cold.

Author: Recipes with Jenna

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Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Beginner Cooking Temp: 350 F Servings: 12 Calories: 110

Ingredients

6 large eggs

¹⁄₂ cup cooked bacon, crumbled (about 4 slices)

1 cup fresh spinach, chopped

¹⁄₄ cup shredded cheddar cheese (optional)

¹⁄₄ cup heavy cream or unsweetened almond milk (for a lighter version)

¹⁄₂ tsp garlic powder

¹⁄₄ tsp salt

¹⁄₄ tsp pepper

Cooking spray or olive oil (for greasing the muffin tin)

Instructions

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or lightly brush with olive oil.
If you haven’t already, cook the bacon until crispy. Drain the excess fat on paper towels and crumble into small pieces.
In a small pan over medium heat, sauté the chopped spinach for 1-2 minutes until it wilts. Set aside.
In a large bowl, whisk together the eggs, heavy cream (or almond milk), garlic powder, salt, and pepper until smooth.
Divide the crumbled bacon and wilted spinach evenly into the muffin cups. Sprinkle a little shredded cheddar cheese on top if using.
Carefully pour the egg mixture into each muffin cup, filling about 3/4 full.
Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the egg bites are set and lightly golden on top.
Let the egg bites cool for a few minutes before removing them from the muffin tin. Serve warm or store them in the fridge for up to 5 days for an easy grab-and-go breakfast!