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    Blog — Phase 2

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    Egg Muffins with Bacon, Spinach & Goat Cheese

    Sometimes we have a hard time getting our little ones to eat their scrambled eggs for breakfast. Their plates usually consist of a variety three different healthy foods. A sample breakfast would be sliced strawberries, chunks of avocado and scrambled eggs lightly seasoned with sea salt. Shep will eat up his berries and "a-cado" with problem at all! But lately, he leaves his 2-3 scrambled eggs untouched.  Grrr. ;)  One way we've figured out how to get our little boys to not only eat their eggs but ask for more, is by making them these egg muffins! The bacon makes them rich, buttery and delicious. The goat cheese adds a creamy, savory flavor, and the spinach, well, that makes our mom and dad hearts happy that they're eating greens! 

    These egg muffins are so easy to mix up in one big mixing bowl, spoon into a muffin pan, bake, cool and serve! The hardest part might be cooking the bacon! 

    Cook a pan for a nice family weekend breakfast, serve with some fresh berries or grapefruit, and a side of buttered Guiltless Cinnamon Raisin toast! Or pack a couple for a healthy breakfast, snack, or lunch to take with you to the office, playground, park, road trip or wherever you might be headed! 

    They are a great source of protein, and of course are gluten, grain, yeast and preservative-free, low-carb and delicious! And they are Phase 2 on Doug Kaufmann's Diet. 

    Have a wonderful weekend! 




    12 eggs

    1/4 cup almond milk

    1/2 teaspoon salt

    1/4 tsp pepper

    2 cups spinach

    3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)

    4 bacon slices, cooked, drained of fat, and chopped

    1/2 cup goat cheese 



    1. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.

    2. In a large bowl, beat eggs until smooth. Add milk, salt, pepper and crumble goat cheese into mixture. Stir in spinach and cooked bacon into the egg mixture. Fill each muffin cups with egg mixture about 3/4 full.

    3. Bake for 25 minutes. Remove from the oven, let the muffins cool for 10-15 minutes before removing them from the pan.