Bacon and Egg Muffin Florentine
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Bacon and Egg Muffin Florentine

Submitted by: Kim

Prep Time: 15 Minutes

Cook Time: 0 Seconds

Servings: 12

So delicious and so easy.... In honor of Arlene's new eggs! Adapted from


    1 oz. egg

    12 slc. uncured bacon

    1 tbsp. coconut oil

    4 oz. Swiss cheese

    12 baby spinach

    sea salt & black pepper to taste


  1. Partially cook bacon and drain on paper towels. If your bacon was a steak, you are shooting for medium rare to medium doneness.
  2. From a wedge of swiss cheese, cut 4 ounces of swiss cheese into small squares (1/4 inch cubes.
  3. Melt about 1-2 tablespoons coconut oil.
  4. With a a brush, grease muffin tray with coconut oil.
  5. Line muffin tray with bacon making a circle from end to end.
  6. Crack a whole egg inside the circle of bacon trying not to break the yolk.
  7. Season with salt and pepper to taste.
  8. Sprinkle with swiss cheese about 3-5 small cubes.
  9. Bake in a 400* oven for about 12 min for soft/medium yolk ( make sure all the white sets) or 15 min for hard yolk.
  10. Remove from oven and top with one spinach leaf for garnish and let cool for 1-2 min.
  11. Slide a silicon spatula around the edges to loosen and slide from pan onto plate.
  12. Eat!

  13. The cheese would be about a 1 ounce serving per 3 muffins so it would be a negligible fat. One leaf of spinach is a negligible carb (used for garnish) so I also would not count it as a carb. One egg muffin counts as two proteins.