Egg Muffins

Heat in a pan 1 tbsp olive oil.

Sauté ½ white onion diced, 3 minced garlic cloves, 1 cup baby spinach, and 1 bell pepper diced.

In separate bowl, whisk 8 large eggs with ¼ cup coconut milk and sea salt and pepper to taste.

Add cooked veggies to bowl.

Grease muffin tin with olive oil and line each with 1-2 slices nitrate free bacon, pour mixture into each muffin cup and cook at 350 degrees for 20 minutes.

Serve with ½ cup of fruit.