(Prep + Cook Time: 40 minutes | Servings: 4)

4 oz. bacon slices  
3 garlic cloves; minced  
1 small yellow onion; chopped  
1 zucchini; thinly sliced  
A handful spinach; torn  
6 canned and pickled artichoke hearts; chopped  
8 eggs  
1/4 tsp. paprika
A pinch of black pepper  
A pinch of cayenne pepper  
1/4 cup coconut cream  

1- Heat up а pan over medium high heat, add bacon, stir; cook until it’s crispy, transfer to paper towels, drain grease and leave aside for now.  
2- Heat up the same pan over medium heat again, add garlic and onion, stir and cook for 4 minutes.  
3- In а bowl; mix eggs with coconut cream, onions, garlic, paprika, black pepper and cayenne and whisk well.  
4- Add spinach, zucchini and artichoke pieces and stir everything.  
5- Divide crispy bacon slices in а muffin pan, add eggs mixture on top, introduce your muffins in the oven and bake at 400 °F for 20 minutes. Leave them to cool down before serving them for breakfast.  

Nutrition Facts Per Serving:
Calories: 270;
Fat: 12;
Fiber: 4;
Carbs: 6;

Protein: 12