Bacon and Egg Muffins for Breakfast

Busy mornings required making Bacon and Egg Muffins for breakfast during this tough week. When it's a difficult time in your life and things are not going smoothly, the only thing you can do is eat right and exercise to stay sane.

We eat well at home and even with a good diet, genetics will play their part in health. Staying healthy is a bigger challenge when you are born this way but you deal with the cards you have been given. Most people would never think that I am ill in any way, I take no medicine and have been through menopause with few challenges compared to most. What most people don't see is I have lived with chronic pain since I was 25 years old.

A pain so severe it has kept me in bed for weeks, a pain that would not let me walk or do much of anything. I had to change my whole life just so I could function and my diet became the main element in my life for me not to get sick. Today my husband has been given the same challenge to stay healthy.

We eat a low carb diet to stay healthy and control chronic pain 90% of the time. The 10% is for cheating which is rare lately. Making a quick breakfast is a great way to start the day with a delicious breakfast. I always try to find make-ahead breakfasts and meal prep to stay ahead in the morning. So let's get started on how to make a savory muffin for breakfast with the full recipe below!

First Let's Get Grocery Store Items

• Fresh eggs
• Spinach
• Cherry Tomatoes
• Bacon
• Garlic Powder

Step By Step Instructions

Here is how you make easy breakfast muffins with simple ingredients of eggs, bacon, and optional spinach and tomatoes for a low-carb breakfast. Make a big batch and have them for a quick breakfast during the week.

1. Preheat oven to 350ºF.
2. Wash the spinach and chop.
3. Wash and slice the cherry tomatoes in half.
4. Slice the bacon into small pieces.
5. Place a medium size pan on the stovetop on medium heat to cook the bacon for about 7-10 minutes. When it is brown and crispy bacon, remove it on paper towels to absorb the grease.
6. I used aluminum foil cup liners inside the muffin pan with cooking spray but you can just use a muffin pan and spray with cooking spray.
7. In a large bowl, whisk large eggs until foamy and pale yellow and all yolks are broken.
8. Season with garlic powder or whatever spice you prefer.
9. Fill each muffin cup with spinach bacon, then pour the eggs mix into the tin ¼ inch from the top. Place half of the tomato slice on top and sprinkle garlic. Should fill about ¼ inch from the top.
10. Bake for 20-25 minutes. 
11. Remove from the oven and place on a cooling rack.
12. Add salt and black pepper as desired.

Lifestyle Diet

• Low-Carb: Yes
• Gluten-Free: Yes
• Vegetarian: Yes
• Vegan: No

Variations

These breakfast egg muffins can be made in so many different ways such as adding Italian herbs with cheddar cheese or shredded cheese parmesan cheese on top. Any fresh herbs will do with eggs in my book and sliced green onions are another favorite thing that I love to add to the egg mixture.

Tips & Tricks

• Drain the bacon on a paper towel to illuminate the grease when it goes into the muffin pan.
• I usually add 1 egg to each muffin.

Frequently Asked Questions

Can I make it ahead of time?
I usually do make these ahead but they are very quick to make on a Sunday morning for brunch.

Have Leftovers?
I usually use a freezer bag or I will plastic wrap each muffin and then place it in an airtight container. That way they don't stick together or the container.

I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!

More Breakfast Recipes

★ Like this post? ★ Tried this recipe? Give it a star rating below! ★ Let us know in the comments below or on social media and tag us @LizzyLovesFoods You can connect with us on Instagram and Facebook account or on Pinterest. Don’t forget to sign up for our newsletter & stay up to date with our latest Recipes from Around the World.

Bacon and Egg Muffins for Breakfast

Lizzy Cascalheira

Here is how you make easy breakfast muffins with simple ingredients of eggs, bacon, and optional spinach and tomatoes for a low-carb breakfast. Make a big batch and have them for a quick breakfast during the week.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 9

Calories 278 kcal

Equipment

• 1 muffin pan

Ingredients

  

1x2x3x

• 9 Fresh eggs
• 3 cups Spinach
• 5 Cherry Tomatoes
• 1 pound Bacon
• 1 teaspoon Garlic Powder

Instructions

 

• Preheat oven to 350ºF.
• Wash the spinach and chop.Wash and slice the cherry tomatoes in half.
  
• Slice the bacon into small pieces.
  
• Place in a medium size pan on the stovetop with medium heat to cook the bacon for about 7-10 minutes. When it is brown and crispy bacon, remove it on paper towels to absorb the grease.
  
• In a large bowl, whisk large eggs until foamy and pale yellow and all yolks are broken. ( I used aluminum foil cup liners inside the muffin pan with cooking spray but can use a muffin pan and spray with cooking spray.)
  
• Season with garlic powder or whatever spice you prefer. Fill each muffin cup with spinach bacon, then pour the eggs mix into the tin ¼ inch from the top. Place half of the tomato slice on top and sprinkle garlic.
  
• Bake for 20-25 minutes until egg mix is fully cooked on top.
  
• Remove from the oven and place on a cooling rack. Add salt and black pepper as desired.

Video

Notes

• Drain the bacon on a paper towel to illuminate the grease when it goes into the muffin pan.
• I usually add 1 egg to each muffin.

Nutrition

Serving: 9gCalories: 278kcalCarbohydrates: 2gProtein: 12gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 197mgSodium: 405mgPotassium: 241mgFiber: 0.3gSugar: 0.4gVitamin A: 1240IUVitamin C: 5mgCalcium: 38mgIron: 1mg

Tried this recipe?Let us know how it was!