Breakfast can be a difficult meal, especially if you have early work days or busy mornings.
My husband works shift work. When he’s on day-shift, he has to be up before 5 and out the door before 5:30. This doesn’t leave much time for breakfast. On morning’s like these, healthy breakfasts only happen if we plan ahead. Enter Bacon ‘n Egg Breakfast Muffins.
They’re one of my favourite make-ahead breakfasts because they’re packed with protein and easily portable. I make a few batches at a time so that I have enough for several days.
I usually make them with peppers and chives, but sometimes I’ll use asparagus, broccoli, spinach, or other vegetables. You can use any vegetable, really.
Cheese is also a yummy addition, I don’t use it personally because I have dairy allergy.
Give this recipe a try and you’ll have a ready-to-go breakfast all week.
Prep Time | 10 minutes |
Cook Time | 14-18 minutes |
Servings |
servings
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- coconut oil For greasing the muffin tins
- 12 strips bacon sliced in half
- 1 medium bell pepper finely chopped
- 1 small jalapeno pepper finely chopped
- 12 eggs
- 2 tbsp fresh chives finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
Ingredients
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|
- Preheat the oven to 400F. Grease 12 cups of a regular muffin tin with a little bit of coconut oil.
- Heat a frying pan over medium heat. Cook the halved bacon strips for about 3-4 minutes so that they're partially cooked, but still flexible.
- Lay 2 (half) strips of bacon across the bottom of each muffin tin in an "x" pattern.
- Evenly distribute the chopped red pepper, jalapeño, and chives (reserving some chives for garnishing) between each cup.
- Crack an egg into each cup and then season with the reserved chives, salt, and pepper.
- Bake for 14-15 minutes for soft yolks or 16-18 minutes for hard yolks.
- Serve immediately. Freeze or refrigerate leftovers.
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