Bacon and Egg Breakfast Muffins
Savory egg cups baked with bacon, tomato, arugula, and parmesan. Makes 6 golden muffins — a satisfying make-ahead breakfast perfect for busy mornings.
Servings: 6 servings
Calories: 206kcal
Ingredients
- 2 slices bacon diced 100g / 3.5 oz (any kind of protein will work)
- ½ small white onion diced
- 3 tablespoons coconut oil
- 2 medium tomatoes diced
- 1 spring onion sliced
- 2 tablespoons parsley finely chopped
- ½ cup arugula sliced (or spinach)
- 4 large eggs
- 2 tablespoons parmesan cheese use nutritional yeast for dairy free
Instructions
- Preheat your oven to 180C (355 F).
- In a frying pan over medium heat, saute the bacon and white onions in coconut oil until the onion turns translucent.
- Divide the cooked mixture into 6 individual muffin trays lined with paper cases, along with the tomato, spring onion, parsley, and arugula.
- In a medium mixing bowl, combine the eggs and parmesan cheese (if using). Whisk until the eggs are uniform in colour, and pour into the muffin trays.
- Place the muffin tray into the oven for 20 minutes, or until golden brown on top, and cooked all the way through.
- Keep in an airtight container in the fridge for up to 5 days.
Notes
Dairy-Free: If you want to avoid dairy, using nutritional yeast adds a delicious cheesy taste, but with additional B vitamins which are super nutritious.
Storage: Keep in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 206kcal | Carbohydrates: 4.8g | Protein: 7.7g | Fat: 17.6g | Saturated Fat: 9.4g | Sodium: 252mg | Fiber: 1g | Sugar: 2.4g