Egg Muffins





This is a great recipe if your mornings are busy, and you need something “to go”. It’s also a great recipe that can be adjusted based on your likes and dislikes and your diet needs or restrictions. The one I’m giving below is very low carb friendly and can be adjusted even more by taking out the tomato. If you wanted to, you can add cheese, but I was trying to keep the fats under control in this version since I already used bacon. Regardless, it will curb hunger and can be made ahead for a busy week!

Egg Muffin

What you will need:

  • 8 eggs
  • 6 slices of bacon
  • 1/2 onion or 1 or 2 shallots
  • 1 bell pepper
  • 1 jalapeño (remove seeds and membrane)
  • 1 Roma tomato
  • Salt
  • Pepper
  • Cooking spray

Step by step:

Preheat your oven to 350 degrees. Spray a 12 muffin, muffin tin with cooking spray.

Preheat a pan over medium heat and Chop up your bacon into bite sized pieces. Fry your bacon until it is slightly crispy.

While your bacon is frying, chop up your bell pepper, onion, jalapeño and tomato.

Crack your eggs in a bowl and salt and pepper, then whisk. I used about 1 tsp salt and a few cranks on my pepper mill. If you wanted to add a little spice, you could add Cajun seasoning here.

Now, use a slotted spoon to dip your bacon out of the pan and add that bacon to the eggs. Take 2 Tablespoons of bacon grease, peppers, tomato and onion – add all that to the eggs and whisk together.

Next, I used an ice cream scoop to scoop out the egg mixture and put into the muffin tin. Fill the tins 3/4 full. You should have just enough to fill 12 muffins.

Bake at 350 degrees for 20 minutes or until muffins release from the side of the pan or a toothpick inserted into the middle comes out clean. You can store these in a ziplock bag in the refrigerator for several days and pop in the microwave to reheat. Enjoy!

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