Say goodbye to hectic mornings and hello to your new favorite meal-prep breakfast! These Bacon and Egg Muffins are the ultimate grab-and-go solution. They’re savory, packed with protein, and incredibly easy to whip up for the week ahead. Whether you’re following a low-carb lifestyle or just need a quick and satisfying bite, these little cups of deliciousness have you covered.
Ingredients
• 8 large Eggs
• 8 slices Bacon
• 2/3 cup / 65g Green onions, finely chopped
• Salt and black pepper, to taste
• Cooking spray or butter, for the muffin tin
Instructions
1. Directions
2. Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with cooking spray or butter.
3. Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, crumble or chop it into small pieces.
4. In a large bowl, whisk the eggs until smooth. Stir in the crumbled bacon, chopped green onions, and a pinch of salt and pepper until everything is well combined.
5. Carefully pour the egg mixture into the prepared muffin cups, filling each about two-thirds full to allow for rising.
6. Bake for 20-25 minutes, or until the eggs are set in the center and lightly golden on top. A toothpick inserted into the center should come out clean.
7. Let the muffins cool in the tin for a few minutes before running a knife around the edges to loosen. Serve warm.
Nutritional Information
• Nutrition (per muffin)
• Calories: 69
• Protein: 5.6g
• Carbohydrates: 0.4g
Pro Tips
• For easier cleanup and guaranteed non-stick results, use silicone muffin liners.
• Feel free to customize by adding a 1/2 cup of shredded cheddar cheese, diced bell peppers, or sautéed spinach for extra flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds.
• For fluffier eggs, add a tablespoon of milk or heavy cream to the egg mixture before whisking.
FAQ
Q: How do I store and reheat these egg muffins
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave them for 20-30 seconds.
Q: Can I add cheese or vegetables to this recipe
A: Yes, you can easily customize these muffins by adding up to a 1/2 cup of shredded cheddar cheese, diced bell peppers, or sautéed spinach for extra flavor.
Q: How can I prevent the egg muffins from sticking to the pan
A: For best results, generously grease the muffin tin with cooking spray or butter. You can also use silicone muffin liners for guaranteed non-stick results and easier cleanup.
Q: How do I make these egg muffins fluffier
A: For fluffier eggs, add a tablespoon of milk or heavy cream to the egg mixture before whisking it all together.
