INGREDIENTS
1 tbsp olive oil
3 garlic cloves, minced
1 handful baby spinach, roughly chopped
1/4 cup fresh parsley, roughly chopped
8 large eggs
1/4 cup almond milk
salt and pepper, to taste
2 small zucchini, thinly sliced
12 slices of uncured turkey bacon, cooked and torn in half
INSTRUCTIONS
1. Preheat the oven to 350 degrees fahrenheit.
2. Heat the olive oil in a pan on medium heat and sauté the garlic and zucchini for a minute. Add the spinach and parsley and sauté for another 2 minutes or until the spinach has wilted.
3. In a mixing bowl, whisk together the eggs, almond milk and salt and pepper. When the veggies have finished cooking add them to the bowl and stir together.
4. Grease a muffin tin with olive oil and line each muffin tin cup with one slice of bacon.
5. Ladle the egg mixture into each muffin cup and bake for 20 minutes, or until cooked through.