Cooking Up Delish Turkey Bacon Spinach Egg Cups on Home and Family
Do not skip out breakfast, you will douse your metabolic fire at the beginning of your day. One of my most important rule to weight loss is eat within 30 minutes of waking.
Join me in the kitchen with Home & Family (on the Hallmark Channel) to discuss the importance of breakfast and how these delicious egg cups can ignite your metabolism. Watch the segment below!
You can make this delicious recipe ahead and freeze them for later. Remember, you want your freezer full of foods you've packaged and not packaged foods.
TURKEY BACON-SPINACH EGG CUPS
Phase 3, Maintenance | Serves 6
Prep time: 10 minutes | Total time: 30 minutes
INGREDIENTS
1/4 cup chicken broth
1 cup thinly sliced scallions
3 garlic cloves, minced
2 (10-ounce) boxes frozen chopped spinach, thawed in a strainer and drained
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper, plus a little for the tops of the egg cups
1/2 cup shredded almond cheese or other dairy-free cheese
12 slices nitrate-free, no-sugar-added turkey bacon
6 large eggs
DIRECTIONS
- Preheat the oven to 350 degrees F. Line a standard 12-cup muffintin with paper liners or parchment paper squares.
- Heat a medium nonstick skillet over medium-high heat. Add the broth, scallions, and garlic and cook until the scallions are tender. Stir in the spinach, salt, and pepper and cook until hot, stirring constantly about 5 minutes. Remove from the heat and stir in the almond cheese (if using). Set aside.
- Cut each slice of turkey bacon in half crosswise. Line each muffin cup with 2 bacon pieces, crisscrossed into an "X" shape. Divide the spinach mixture among the muffin cups, filling them evenly. Crack one egg into each cup and sprinkle with a little more pepper.
- Bake for about 20 minutes, or until the eggs are set (or cooked to the degree of doneness you prefer). Remove the egg cups from the pan and serve.
Have questions or need more support? Enjoy this FREE 15-day pass to my private member community. Use JOINMEFREE at sign up!
Do not skip out breakfast, you will douse your metabolic fire at the beginning of your day. One of my most important rule to weight loss is eat within 30 minutes of waking.
Join me in the kitchen with Home & Family (on the Hallmark Channel) to discuss the importance of breakfast and how these delicious egg cups can ignite your metabolism. Watch the segment below!
You can make this delicious recipe ahead and freeze them for later. Remember, you want your freezer full of foods you've packaged and not packaged foods.
TURKEY BACON-SPINACH EGG CUPS
Phase 3, Maintenance | Serves 6
Prep time: 10 minutes | Total time: 30 minutes
INGREDIENTS
1/4 cup chicken broth
1 cup thinly sliced scallions
3 garlic cloves, minced
2 (10-ounce) boxes frozen chopped spinach, thawed in a strainer and drained
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper, plus a little for the tops of the egg cups
1/2 cup shredded almond cheese or other dairy-free cheese
12 slices nitrate-free, no-sugar-added turkey bacon
6 large eggs
DIRECTIONS
- Preheat the oven to 350 degrees F. Line a standard 12-cup muffintin with paper liners or parchment paper squares.
- Heat a medium nonstick skillet over medium-high heat. Add the broth, scallions, and garlic and cook until the scallions are tender. Stir in the spinach, salt, and pepper and cook until hot, stirring constantly about 5 minutes. Remove from the heat and stir in the almond cheese (if using). Set aside.
- Cut each slice of turkey bacon in half crosswise. Line each muffin cup with 2 bacon pieces, crisscrossed into an "X" shape. Divide the spinach mixture among the muffin cups, filling them evenly. Crack one egg into each cup and sprinkle with a little more pepper.
- Bake for about 20 minutes, or until the eggs are set (or cooked to the degree of doneness you prefer). Remove the egg cups from the pan and serve.
Have questions or need more support? Enjoy this FREE 15-day pass to my private member community. Use JOINMEFREE at sign up!
