Good morning! These egg muffins are gluten-free and dairy free! They make a great protein snack as well.

Ingredients

• 6 eggs
• 1 package of bacon – or 6 strips each cut in half to make 12 short strips (optional)
• 1/2 onion, chopped
• 10 oz spinach, from frozen or freshly steamed
• 1 large Roma tomato, diced (or a handful of sundried tomatoes, diced)
• 2 Tbsp fresh parsley, finely chopped (I used dried parsley as a substitute)
• 2 Tbsp chia seeds, soaked for a few minutes in water
• sea salt and pepper to taste

Directions

• Oven to 350*
• Beat eggs with some water and add remaining ingredients, mixing well to combine
• Prepare muffin tin with nonstick baking spray or line each muffin tin w/bacon strip
• Pour egg mixture evenly into cups
• Bake 30 minutes or until set
• Serve warm!

Add some cheese for extra deliciousness!