Start your day the healthy and delicious way with these Bacon and Veggie Egg Muffins! Packed with protein-rich eggs, crispy bacon, and fresh veggies, they’re a quick and flavorful option for busy mornings or meal prepping. Paleo-friendly and ready in minutes, these savory muffins make staying on track with your health goals simple and satisfying. Whether you’re grabbing breakfast on the go or fueling up post-workout, each bite delivers a burst of savory goodness you’ll crave again and again.
Ingredients
- 4 large eggs
- 2 slices bacon, cooked and crumbled
- 1/4 cup chopped spinach
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with a small amount of oil or use silicone muffin liners to prevent sticking.
- Crack the eggs into a medium-sized mixing bowl. Add the garlic powder, sea salt, and black pepper. Whisk the eggs until fully combined and slightly frothy.
- Stir in the chopped spinach, diced bell pepper, diced onion, and crumbled bacon. Mix well to evenly distribute the ingredients throughout the egg mixture.
- Spoon the egg and veggie mixture evenly into the prepared muffin cups, filling each about 3/4 full. Make sure each cup gets a good mix of bacon and vegetables.
- Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the egg muffins are set in the middle and lightly golden on top.
- Insert a toothpick into the center of one muffin — it should come out clean when they are fully cooked.
- Remove the muffin tin from the oven and let the egg muffins cool in the pan for 2 to 3 minutes.
- Run a small knife around the edges of each muffin to loosen them, then carefully lift them out of the tin. Serve warm or let cool completely for meal prep.
Nutritional Information
Calories: 200
Protein (g): 14
Fat (g): 15
Carbohydrates (g): 4
Fiber (g): 1
Sugar (g): 2
Sodium (mg): 520
Storage Instructions
Store leftover Bacon and Veggie Egg Muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, place them in a freezer-safe container or zip-top bag and freeze for up to 2 months. To prevent freezer burn, wrap each muffin individually in parchment paper or foil before freezing.
Reheating Instructions
For best texture and flavor, reheat refrigerated muffins in a preheated oven at 350°F (175°C) for about 8–10 minutes or until warmed through. If you’re short on time, microwave one muffin for 30–45 seconds, though this may slightly soften the texture. Frozen muffins should be thawed in the refrigerator overnight before reheating, or microwaved directly from frozen in 60-second intervals until heated through.
Modifications and Additions
To enhance the nutritional profile while keeping the recipe paleo-friendly, consider adding chopped mushrooms or zucchini for extra fiber and antioxidants. You can also mix in diced cooked sweet potato for more complex carbs and vitamin A. For a protein boost, fold in chopped cooked turkey sausage or additional egg whites. Fresh herbs like parsley or chives add flavor without extra calories and can contribute beneficial micronutrients such as vitamin K and antioxidants.
