Vegetable & Bacon Egg Muffins

Protein-packed egg muffins with veggies and bacon

Kickstart your day with these flavorful vegetable and bacon egg muffins. Packed with protein and fresh veggies, they’re a satisfying, low-carb breakfast you can make ahead and enjoy anytime.

Ingredients

• nonstick cooking spray
• 9 large whole eggs
• 1/4 teaspoon kosher salt
• black pepper (to taste)
• 3 tablespoons frozen spinach, thawed and drained
• 3 tablespoons diced tomato
• 3 tablespoons diced onion
• 3 tablespoons diced bell pepper
• 3 cooked bacon strips, chopped
• 2 ounces shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F (175°C). Lightly coat a 12-cup muffin tin with nonstick spray to ensure easy removal.
2. In a large bowl, whisk the eggs along with salt and black pepper until fully combined.
3. Fold in the spinach, tomato, onion, bell pepper, chopped bacon, and shredded cheddar cheese.
4. Divide the egg mixture evenly among the muffin cups, filling each about three-quarters full.
5. Bake for 20 to 25 minutes, or until the egg muffins are fully set and lightly golden on top.
6. Let cool slightly before removing from the tin. Store leftovers in the fridge for up to 3 days for quick breakfasts.

Nutrition

This recipe works out to about 180 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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