Dairy-Free Bacon and Egg Muffin
Looking for a quick, wholesome breakfast that’s bursting with flavor and fits seamlessly into a dairy-free lifestyle? This Dairy-Free Bacon and Egg Muffin recipe combines crispy bacon, fresh vegetables like spinach, bell pepper, and onion, and a creamy egg base made with unsweetened almond milk. Baked to perfection in a convenient muffin shape, these high-protein treats are ideal for meal prepping, freezer-friendly, and ready in just 35 minutes. Seasoned with a pinch of salt and black pepper, each bite is a flavorful balance of savory goodness and nutritious ingredients. Perfect for busy mornings, brunch gatherings, or a portable snack on the go, these muffins are the ultimate grab-and-go solution without any dairy in sight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 4 slices cooked bacon strips
- 6 units large eggs
- 0.25 cup unsweetened almond milk
- 1 cup baby spinach
- 0.5 cup bell pepper
- 0.5 cup onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with 2 tablespoons of melted coconut oil.
Cook 4 slices of bacon until crispy, ideally pan-frying them over medium heat, and then chop them into small pieces.
In a large mixing bowl, crack 6 large eggs and whisk thoroughly with 0.25 cup of unsweetened almond milk.
Add 1 cup of baby spinach, 0.5 cup of finely chopped bell pepper, 0.5 cup of chopped onion, chopped bacon pieces, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the egg mixture. Mix until all ingredients are well combined.
Spoon the mixture evenly into the prepared muffin cups, filling them about three-quarters full.
Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the muffins have fully set and a toothpick inserted into the center comes out clean.
Cool for a few minutes before serving. These muffins can be stored in an airtight container in the refrigerator for up to 4 days and are also freezer-friendly.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.1 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 341 mg | 26% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 943 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
