I like to call these 'Breakfast Pockets of Joy' because my family devours them before they even cool! So easy, I’ve made them twice this week already.

Back in my little kitchen nestled here in the Midwest, I often find joy in creating recipes that combine the heartiness of our traditional cooking with modern dietary trends. These low carb bacon and spinach egg muffins are a delightful nod to the comforting breakfasts of my upbringing, while catering to more contemporary, health-conscious lifestyles. Imagine waking up to the smell of sizzling bacon and farm-fresh eggs, just like in my grandmother's farmhouse. These muffins are perfect for when you want to enjoy a hearty, satisfying breakfast without the extra carbs. Whether you're tending the chickens at dawn or simply reminiscing about those days, these muffins fit right into your morning routine.

These savory muffins pair beautifully with a fresh garden salad on the side for a balanced lunch, or if you're in the mood for breakfast, add a dollop of cottage cheese and some sliced avocado. They're lovely with just a hot cup of black coffee, too, letting the hearty flavors take center stage. If you're entertaining guests, consider serving them alongside a platter of assorted cheeses and some seasonal fruit. This combination brings out a fine Midwestern hospitality spread that's both welcoming and satisfying.

Servings: 6

6 large eggs
1 cup fresh spinach, chopped
6 slices of bacon, cooked and crumbled
1/2 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Non-stick cooking spray

Preheat your oven to 375°F (190°C) and spray a muffin tin with non-stick cooking spray.

In a large mixing bowl, crack the eggs and whisk them gently.

Stir in the chopped spinach, crumbled bacon, and shredded cheddar cheese.

Add the salt, black pepper, garlic powder, and onion powder to the egg mixture, stirring until all ingredients are well combined.

Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.

Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden on top.

Allow the muffins to cool slightly before removing from the tin. Serve warm and enjoy the taste of home.

For a dash of extra flavor, you can add some diced bell peppers or mushrooms to the egg mixture. If you have them on hand, a sprinkle of feta cheese instead of cheddar can give the muffins a delightful tang. For those who like a bit of heat, a pinch of red pepper flakes or a dash of hot sauce mixed in can provide some warmth. Additionally, if you're using leftover cooked vegetables from dinner, feel free to toss them into the mix—it's a great way to prevent waste and enhance the muffins. Remember, cooking is all about adaptability and making do with what you've got in your pantry.