There’s no excuse to skip breakfast with this quick and easy egg and bacon muffins recipe. I’m always creating new healthy breakfast recipes and these egg and bacon muffins have been a favorite of mine for years. You can even whip up a batch of them and keep them in the fridge, ready for when you are in a rush and in need of some protein and omega 3’s. These egg and bacon muffins can be eaten any time of the day and are great at sustaining glucose levels and keeping sugar cravings at bay.
Egg and Bacon Muffins
- 12 slices of turkey bacon
- 10 whole eggs
- 1/2 cup almond milk
- 1/4 cup red onion diced
- Garlic powder
- 1/2 cup cheddar cheese (omit if strict paleo)
Lightly cook the bacon, you don’t want to overcook it as it will be going into the oven so a couple of minutes should do it.
Take a non-stick muffin tray and spray each muffin hole with some low calorie spray and then place 1 slice of bacon round the rim of each muffin hole.
Beat the eggs and almond milk in a mixing bowl.
Pour the mixture into each muffin hole. Add chopped onion or your preferred choice of veg and then season with garlic powder and paprika (optional).
Place in a pre-heated oven at 400 degrees and cook for around 20 minutes. Serve and enjoy.
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