March 16, 2025

Rest Day

Go to church, enjoy your family.

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Bacon and Spinach Egg Muffins with Avocado

Ingredients:

• 8 large eggs

• 6 slices bacon, cooked and crumbled

• 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed and drained)

• 1/4 cup heavy cream (or unsweetened almond milk for lighter option)

• 1/2 cup shredded cheddar cheese (optional)

• 1 small bell pepper, diced (any color)

• 1/4 teaspoon garlic powder

• Salt and pepper to taste

• 1 tablespoon olive oil or butter (for greasing muffin tin)

• 1 ripe avocado, sliced or mashed (for serving)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Cook Bacon: If not already cooked, fry the bacon until crispy, then crumble it into small pieces. Set aside.

3. Prep the Muffin Tin: Grease a 12-cup muffin tin with olive oil or butter (or use silicone liners for easy removal).

4. Mix the Base: In a large bowl, whisk the eggs, heavy cream, garlic powder, salt, and pepper until well combined.

5. Add Fillings: Stir in the crumbled bacon, chopped spinach, diced bell pepper, and shredded cheddar (if using).

6. Fill the Tin: Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.

7. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until the eggs are set and slightly golden on top. (A toothpick inserted should come out clean.)

8. Cool and Serve: Let the muffins cool for 5 minutes, then remove them from the tin. Serve warm with sliced or mashed avocado on the side or on top.

Serving Suggestions:

• Pair with a simple side salad (e.g., arugula with olive oil and lemon) for extra freshness.

• Add a dollop of sour cream or hot sauce if you like a kick.

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Vitruvian Man, Leonardo da Vinci