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Servings: 6

This egg muffin recipe is easy, healthy, and will take care of your breakfast for an entire week!

Nutritional Facts Per Serving – 2 egg muffins
Total Calories: 164 Protein: 12g Carbs: 2g Fat: 10g

Ingredients:

  • 6 large eggs
  • 1 small yellow onion, chopped
  • 1 bell pepper, chopped (any color!)
  • 2 cups chopped spinach
  • 3 slices bacon
  • 3 tbsp. milk
  • 1/2 tsp garlic powder
  • Salt, to taste
  • Pepper, to taste
  • 1/2 cup shredded cheese (of your choice)

*Note: for a vegetarian option, omit the bacon.

Directions:

  1. Preheat the oven to 350°F. Grease a 12-cup muffin tin with butter, cooking spray or coconut oil.
  2. In a non-stick pan, cook the bacon over medium-high heat until crispy. Dry the bacon on a plate lined with paper towel, then chop it up or crumble it.
  3. In the same bacon pan, cook the onion and peppers until soft, then add the spinach and cook until its wilted.
  4. In a bowl, whisk the eggs, milk, garlic powder, salt and pepper. Fold in the bacon, veggies and cheese, then pour the mixture into the individual muffin tins.
  5. Bake until golden, about 30 to 35 minutes.
  6. Let it cool, then store it in the fridge or freezer and you have breakfast for the foreseeable future!
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