Breakfast Muffins
User Reviews
5.0
21 reviews
Excellent
Breakfast Muffins
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These healthy Breakfast Muffins are an easy and protein packed option for an on-the-go breakfast! Featuring crunchy bacon, spicy jalapeño and shredded cheese, these egg muffins are savory and so satisfying!
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Ingredients
- 6 eggs
- 1 tbsp Greek yogurt
- salt & pepper to taste
- ⅓ cup shredded cheese
- 4 pieces of bacon cooked & chopped, or 1/3 cup bacon crumbles
- 1 large jalapeño thinly sliced
- 2 green onions thinly sliced
Instructions
- Preheat the oven to 350.
- Beat together the eggs, yogurt and some salt and pepper, before carefully stirring in the cheese, bacon, jalapeño and green onion.
- Spoon the mixture into 6-8 holes of a silicone muffin pan. This recipe is written to make 6 muffins, but smaller pans might yield more muffins. You want each hold to be 3/4 full.
- Bake for 15 minutes until the egg is set, puffed and golden. Allow to sink and cool to the tough before removing from the silicone cups and serve either warm or at room temperature.
Notes
- Even using cooking spray, I don’t recommend using a non-stick metal muffin pan for this recipe as they have still stuck every time I have tested them. A better alternative would be to use silicone cupcake liners, or to turn this recipe into a frittata baked in a heatproof glass dish ready for slicing.
- For a breakfast muffin with less heat, remove the seeds and white membrane from the jalapeño before slicing. Alternatively, to amp things up a notch, add another!
- This recipe is not suitable for freezing but will keep well in the fridge for up to 5 days so they’re great for meal prep.
- These muffins are easily customizable with crumbled feta in place of the shredded cheese, cooked sausage instead of the bacon, and both canned or thawed frozen corn, cooked and drained spinach, and kimchi also make great additions. Chopped chives will work well in place of the green onions, or very thin slices of red onion.
- Even using cooking spray, I don’t recommend using a non-stick metal muffin pan for this recipe as they have still stuck every time I have tested them. A better alternative would be to use silicone cupcake liners, or to turn this recipe into a frittata baked in a heatproof glass dish ready for slicing.
- For a breakfast muffin with less heat, remove the seeds and white membrane from the jalapeño before slicing. Alternatively, to amp things up a notch, add another!
- This recipe is not suitable for freezing but will keep well in the fridge for up to 5 days so they’re great for meal prep.
- These muffins are easily customizable with crumbled feta in place of the shredded cheese, cooked sausage instead of the bacon, and both canned or thawed frozen corn, cooked and drained spinach, and kimchi also make great additions. Chopped chives will work well in place of the green onions, or very thin slices of red onion.
Nutrition Information
Show Details
Calories
83kcal
(4%)
Carbohydrates
1g
(0%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
15mg
(5%)
Sodium
138mg
(6%)
Potassium
54mg
(2%)
Fiber
0.2g
(1%)
Sugar
0.3g
(1%)
Vitamin A
113IU
(2%)
Vitamin C
4mg
(4%)
Calcium
38mg
(4%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 15mg | 5% |
| Sodium | 138mg | 6% |
| Potassium | 54mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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