Whole30 Bacon and Egg Muffin
Start your day off right with these protein-packed Whole30 Bacon and Egg Muffins—an easy, flavorful breakfast option perfect for meal prep or on-the-go mornings. Featuring crispy compliant bacon, tender sautéed red bell peppers, nutrient-rich spinach, and fresh green onions, these savory bites showcase vibrant colors and bold flavors in every bite. Made with just simple, wholesome ingredients, these muffins are dairy-free, grain-free, and fully Whole30-compliant, catering to a clean eating lifestyle. Ready in under 40 minutes, they’re an effortless way to fuel your mornings with minimal prep time and maximum taste. Whether served warm or refrigerated for quick weekday meals, these bacon and egg muffins are an unbeatable combination of convenience, nutrition, and deliciousness.
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Recipe Information
Ingredients
- 8 large eggs
- 8 slices compliant bacon
- 1 red bell pepper, small diced
- 1 cup spinach, chopped
- 2 green onions, sliced
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
In a skillet over medium heat, cook the bacon slices until crispy. Remove them from the skillet and drain on a paper towel-lined plate. Once cool, crumble the bacon into small pieces.
In the same skillet, add the olive oil and sauté the diced red bell pepper until softened, about 3-4 minutes. Add the chopped spinach and sauté for another 1-2 minutes until wilted. Remove from heat and set aside.
In a large bowl, crack and whisk the eggs until well beaten.
Stir in the crumbled bacon, sautéed vegetables, and sliced green onions into the beaten eggs. Add sea salt and black pepper, and mix until all ingredients are well combined.
Grease a 12-cup muffin tin thoroughly with olive oil or a Whole30 compliant cooking spray.
Evenly distribute the egg mixture into each muffin cup, filling about 3/4 full to allow space for them to expand as they cook.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the tops begin to turn golden.
Remove the muffin tin from the oven and let the muffins cool for a few minutes before carefully removing them from the tin.
Serve warm or store in an airtight container in the refrigerator for up to 5 days. These muffins can also be frozen for up to 3 months; just reheat as needed.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1617 mg | 539% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 315 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1830 mg | 39% | |
*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.
