Egg muffins are so versatile when it comes to flavors within your egg mixture! This is where you can get a great variety of vegetables, herbs and spices. I’ll let you know what I used so you can have a healthy serving of vegetables with breakfast. It’s basically an omelet on the go! Here is what you’ll need:
- 1 dozen organic eggs
- 1 pack turkey bacon
- 3 peppers (1 green, orange, yellow)
- 1 cup spinach
- 1 small pack pepper jack cheese, shredded
- 1 tsp turmeric
- 1 tsp garlic powder
Preheat oven to 350 degrees.
First crack your dozen eggs and dispose of your shells. Place in a mixing bowl to be used a little later.
Next, chop your turkey bacon and cook it in a skillet on medium heat for 10 minutes or until done.
While bacon is cooking, chop all peppers and spinach and add to your mixing bowl.
Once bacon is finished, add it to mixing bowl.
Mix all ingredients in your bowl thoroughly and begin ladling your egg mixture into your muffin pan.
Once all 12 sections of your 4 oz muffin pan is filled, place in the oven for 10-15 minutes.
To check if muffins are completely cooked, stab center muffin with a tooth pick.
Once muffins are done, place all 12 muffins on the cooling rack and repeat process until entire mixture is cooked.
Once cooled, refrigerate for your week.
Microwave muffin for 30 seconds.
This is a great low carb grab-and-go breakfast you can have meal prepped for your week. If you want to add more carbs you can use a toasted sandwich thin to make a sandwich!
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