Here’s a simple, high-protein Bacon & Egg Muffins recipe — perfect for meal prep, breakfast on-the-go, or low-carb eating 🥓🥚
🥓 Bacon & Egg Muffins
Ingredients (Makes 12)
- 8–10 slices bacon (cooked & crumbled)
- 8 large eggs
- ¼ cup milk (optional, for fluffier texture)
- ½ cup shredded cheddar cheese
- ¼ cup diced bell peppers (optional)
- 2 tbsp chopped green onions
- Salt & black pepper to taste
Optional add-ins:
- Spinach
- Mushrooms
- Cooked sausage
- Feta instead of cheddar
🔥 Instructions
1️⃣ Preheat
- Oven to 375°F (190°C)
- Grease a 12-cup muffin tin well (or use silicone liners)
2️⃣ Cook Bacon
Cook until crisp, then crumble. Let cool slightly.
3️⃣ Mix Eggs
Whisk eggs, milk (if using), salt, and pepper until well combined.
4️⃣ Assemble
Divide bacon, cheese, and veggies evenly into muffin cups.
Pour egg mixture over fillings (about ¾ full).
5️⃣ Bake
Bake 18–22 minutes until set in the center.
Cool 5 minutes before removing.
🥑 Low-Carb / Keto Option
Skip milk and add extra cheese or heavy cream for richer texture.
❄️ Storage & Meal Prep
- Fridge: up to 4 days
- Freezer: up to 2 months
- Reheat: 20–30 seconds in microwave
Approximate Macros (per muffin)
- Protein: ~8–10g
- Carbs: ~1–2g
- Calories: ~120–150
If you’d like, I can give you:
- A bacon-wrapped egg muffin version
- A Starbucks-style copycat egg bites version
- Or a high-protein gym version (15g+ per muffin) 💪
