Spinach, Bacon and Onion Egg Cups

Even if I am practicing intermittent fasting, I try to pack a breakfast item in my lunch bag every day. That way if I'm hungry on my drive home from work or to the gym I know I have something healthy to grab. Usually, I just have hard boiled eggs, but if I have some extra time meal prepping these spinach, bacon and onion egg cups makes the week much better.


Spinach, Bacon and Onion Egg Cups


  • 4 strips bacon
  • 1/2 cup chopped onion
  • 1 cup chopped spinach
  • 6 eggs
  • 1/4 cup non-dairy milk
  • 1/4 cup sliced scallion
  • Salt and pepper
  • Cooking oil (avocado or coconut)


  1. Preheat oven to 350 and thoroughly grease muffin tins with coconut or avocado oil.
  2. Cook the bacon in a pan until fully cooked, but not yet crispy.
  3. Remove bacon from the pan and sauté onions on med-low heat in bacon grease. Season with salt and pepper.
  4. While onions are cooking beat the eggs and add the nondairy milk to the mixture.
  5. When the onions are almost fully cooked, add spinach to the pan.
  6. Pour egg mixture into 9 muffin tins evenly. Add bacon, spinach, and onions to each tin. Sprinkle scallions on top of each cup.
  7. Bake in oven for 15 to 20 minutes until fully cooked through.
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