3-Ingredient Bacon & Egg Breakfast Muffins
Just 3 ingredients and 30 minutes — these bacon and egg breakfast muffins are the easiest grab-and-go breakfast you'll make all week.
Servings: 12 muffins
Calories: 105kcal
Ingredients
- 8 bacon slices
- 8 large eggs
- ⅔ cup chopped green onion green stem only for low-FODMAP
Instructions
- Preheat oven to 350 degrees. Coat muffin tin cavities with nonstick cooking spray.
- In a large pan over medium heat, cook bacon until crisp. Transfer cooked bacon to a paper towel-lined plate. Allow bacon to cool slightly before chopping bacon (or breaking apart with your hands) into small pieces.
- In a mixing bowl, whisk eggs together. Add bacon and chopped green onions and mix again until all ingredients are well-combined.
- Pour or ladle egg mixture into cavities of prepared muffin tin until each cavity is about halfway full (do not exceed this as the eggs in the muffins will expand as they bake and will overflow).
- Transfer muffin tin to oven and bake until edges of muffins are golden brown, about 20-25 minutes. Remove from oven, allow to cool, enjoy!
Notes
Storage: The muffins store very well in an airtight container in the refrigerator. Pop one out in the morning and reheat in the microwave for 20-30 seconds.
Nutrition
Calories: 105kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 119mg | Sodium: 140mg | Potassium: 85mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg