Bacon and Egg Muffins for Breakfast

5 from 1 vote

Bacon and Egg Muffins for Breakfast

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.

Prep Time20

Cook Time25

Course: Breakfast

Cuisine: American

Diet: Low Calorie

Servings:

Calories: 278kcal

Author: Lizzy Cascalheira

Equipment

1 muffin pan

Ingredients

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