Healthy Egg Breakfast Muffins (+BACON!)

Not everyone has time to prepare a complete breakfast each morning, but if you had something healthy that you could grab as you’re running out the door, you’d eat it, right?


If you answer yes, this recipe is for you!

Cook up a batch of healthy “muffins” on the weekend and refrigerate them for quick nutrition to start your day during the week.  It was originally written with only veggies, but I added a package of bacon from our friends at Hill Meat Co and topped with a pinch of shredded cheese and it was unbelievably delicious!

Healthy Egg Breakfast Muffins (+BACON!)

  • 8 eggs
  • 1 cup diced broccoli
  • 1 cup diced onion
  • 1 cup diced mushrooms
  • 1/2 package bacon, pre-cooked and crumbled
  • small amount of grated cheese
  • salt and pepper, to taste
  • This recipe makes 8 muffins.
  • Preheat oven to 350 degrees F.
  • Dice all vegetables. You can add more or less of any of them, but keep the overall portion of vegetables the same for best results.
  • In a large mixing bowl, whisk together eggs, vegetables, bacon, salt, and pepper.
  • Pour mixture into a greased muffin pan, the mixture should evenly fill 8 muffin cups.
  • Top with a pinch of grated cheese.
  • Bake 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
  • Serve and enjoy! Leftovers can be saved in the refrigerator throughout the week.