RECIPE // bacon and egg breakfast muffins

Super quick and delicious I love to make a batch of these and then enjoy for breakfast or as snacks throughout the week. High protein and low carb they make an ideal breakfast on a busy morning, or for when you’re training later on in the day and prefer to save carbs for then. They are highly adaptable – I have tried, mushrooms, peppers, tomatoes, spinach, and even tried just egg whites and turkey bacon.

I definitely recommend smoked bacon because it is just the bomb.

Macros (per muffin): 142 calories, 12g protein, 1g carbs, 10g fat

Print Recipe
Bacon and Egg Breakfast Muffins Yum
Course Breakfast, Snack
Prep Time 5 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Course Breakfast, Snack
Prep Time 5 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Instructions
  1. Oil 6 spaces in a muffin tray and divide bacon, tomatoes and spinach between.
  2. Pour in beaten eggs then top with cheddar.
  3. Bake at 180/gas mark 5 for around 20 minutes or until they look fluffy.
Recipe Notes

Let them cool before popping in the fridge.

Can be microwaved to warm or enjoyed cold.

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