½ cup cooked, chopped spinach (frozen is convenient, or cook it ahead of time)
6 slices diced bacon
6 slices bacon for wrapping inside ramekins
1/3 cup unsweetened hemp milk
½ tsp. Herbamare Original seasoning
Freshly ground pepper to taste
Preheat oven to 385°F. Oil 8 ramekins (depending on size) with virgin coconut oil. Line the sides of the ramekins with bacon slices.
Lightly saute onions, garlic, and mushrooms, in a bit of coconut oil for about 2 minutes. Add the diced bacon and cooked spinach and saute for 2 more minutes. Put eggs into a medium bowl, add sauted ingredients and hemp milk and whisk until blended. Pour into prepared ramekin dishes and place dishes on cookie sheet.
Bake in oven for about 15 minutes or until mixture is firm but soft. Enjoy!