Gluten-Free Egg Muffins with Bacon and Spinach (Flourless)

For Day 20 of March Muffin Madness, we have Gluten-Free Egg Muffins with Bacon and Spinach (Flourless) from Dr. Becky Campbell.

Gluten-Free Egg Muffins with Spinach (Flourless). Reprinted with permission from The 30-Day Thyroid Reset Plan by Dr. Becky Campbell. Page Street Publishing Co. 2018. Photo credit: Toni Zernik and Lindsay Potter.

Yes, we have our first non-sweet muffin recipe for MMM this year! And a classic one at that.

Egg muffins are a wonderful breakfast item. They’re very popular in the low-carb and paleo world and happen to be flourless and naturally gluten free—meaning no special ingredients are needed.

Such recipes are always my favorites. Totally in keeping with my gfe approach!

These Gluten-Free Egg Muffins with Bacon and Spinach are a grab-and-go type breakfast. Make them on Sunday and you’ll be set for the week!

Dr. Campbell, Becky, is a functional medicine practitioner who specializes in thyroid disease and more. You can read more about her and her combination resource book/cookbook, the book that this recipe comes from, in today’s giveaway section.

Gluten-Free Egg Muffins with Bacon and Spinach (Flourless) Recipe

Becky says: “These egg muffins are perfect for kids, as they taste delicious and sneak in some vegetables. You can easily make these muffins ahead of time and freeze them. Just pop however many you want for breakfast out of the freezer the night before to defrost in the fridge, then reheat and grab and go in the morning.”

Yield: 12 muffins

Gluten-Free Egg Muffins with Bacon and Spinach (Flourless)

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Dr. Becky Campbell says: "These egg muffins are perfect for kids, as they taste delicious and sneak in some vegetables. You can easily make these muffins ahead of time and freeze them. Just pop however many you want for breakfast out of the freezer the night before to defrost in the fridge, then reheat and grab and go in the morning.” Shirley here: If the other ingredient don't necessarily entice you, the bacon factor should take these over the top. Think of them as a delicious and complete morning to-go meal!

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

• 4 strips thick-cut nitrate-free organic bacon
• 2 green onions, finely chopped (both white and green parts)
• ½ small red onion, finely chopped
• 1 clove garlic, minced
• 2 cups (60 g) fresh spinach, finely chopped (Shirley here: use baby spinach for a milder flavor; I discard the stems)
• ½ tsp sea salt, divided
• 12 organic pasture-raised eggs
• 1 handful of fresh cilantro, chopped

Instructions

1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin tray with liners.
2. Next, heat a medium skillet over medium heat. Cut the bacon into pieces and brown. With a slotted spoon, remove the bacon and keep the bacon fat in the pan.
3. Add the green onion, red onion, and garlic to the pan and sauté over medium heat for 6 minutes and then add the spinach and sauté for an additional 2 minutes. Season with ¼ teaspoon of the salt.
4. Next, whisk the eggs in a large mixing bowl and add the cilantro and remaining ¼ teaspoon salt. Add the sautéed vegetables and whisk again. Pour the mixture into the muffin liners, filling each cup half full.
5. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool.
   

Notes

Credit: Reprinted with permission from The 30-Day Thyroid Reset Plan by Dr. Becky Campbell. Page Street Publishing Co. 2018. Photo credit: Toni Zernik and Lindsay Potter.

Did you make this recipe?

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Today’s MMM Prizes

All giveaways are now closed. Thanks to all who participated!

~ Resouce Book/Cookbook

~ The 30-Day Thyroid Reset Plan: Disarming the 7 Hidden Triggers That Are Keeping You Sick (two winners; sponsored by Page Street Publishing)

Dr. Becky Campbell got to where she is today after her own long-term health crisis. In the introduction, she states: “For as long as I can remember, I have never felt good. I remember being younger and wanting to go home from school because I was tired or just didn’t feel well. In high school, I missed a lot of my early morning classes because I couldn’t get out of bed on time.”

She shares much more including a brief period of time in college where she learned to take better care of herself and was fit and felt fairly well. Then her health went into an even more severe decline than before. Visits to multiple doctors and standard blood testing revealed nothing, the old “WNL” (Within Normal Limits that so many of us who experienced unresolved health issues have seen on our own test results).

She eventually found her way to a functional medicine practitioner and to truly good health. Ultimately, she became a functional medicine doctor herself and now helps individuals with thyroid disease and more (e.g., histamine intolerance, autoimmune disease).  

The full story is in her book as well as her extensive but easy-to-read advice on resetting your thyroid (per her title), including lots of tips and guidelines. There are 40 delicious recipes in her book. Simple and easy recipes such as today’s Gluten-Free Egg Muffins with Spinach, Chicken Salad, Kimchi Lamb Burgers, Green Sauce, Vanilla Almond Milk, Coconut and Peach Lunch Shake, Sweet Potato Egg Frittata, Garlic Chicken with Broccoli, and Yuca Fries.

~ Baking/Cooking Ingredient

~ Redmond Real Salt – Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (one winner; sponsored by gfe)

I’ve been using this sea salt—at the recommendation of my doctor—for 20 years. It’s exceptional! It’s harvested from an ancient deposit near Redmond, Utah. I have introduced many friends and family members to this product. They all love it just as much as I do!

Grand Prize Giveaway

All giveaways are now closed. Thanks to all who participated!

Originally published April 1, 2023; updated March 31, 2024.

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