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Bacon Egg Muffins

Bacon Egg Muffins are easy to make and the perfect protein-packed breakfast for on the go. They come together in just 15 minutes and are Whole30 compliant, low carb, keto and paleo friendly.

Course Breakfast
Cuisine American
Keyword bacon, breakfast, breakfast egg muffins, eggs, keto, low carb, whole30
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 69 kcal
Author Kelly

Ingredients

  • 10 large eggs
  • 1 - 1 1/2 teaspoons sea salt , or to taste
  • 1/4 - 1/2 teaspoon black pepper , or to taste
  • 1 cup chopped spinach
  • 1/2 cup chopped mushrooms (white button or cremini)
  • 2 strips cooked and crumbled bacon (use Whole30 compliant brand as needed)

Instructions

  1. Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
  2. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
  3. Stir in spinach, mushrooms and bacon.
  4. Divide evenly into muffin tins filling each about 2/3 full. Bake in preheated oven for 12-15 minutes, or until set.
Nutrition Facts
Bacon Egg Muffins
Amount Per Serving (1 egg muffin)
Calories 69 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.