Egg and Veggie Breakfast Muffins
Bake up these easy and delicious Egg and Veggie Breakfast Muffins for a quick, grab-on-the-go healthy breakfast option on busy mornings.
Servings Prep Time
12muffins 20minutes
Cook Time
25minutes
Servings Prep Time
12muffins 20minutes
Cook Time
25minutes
Ingredients
Instructions
  1. In a pan, brown the bacon then remove and set aside.
  2. Saute chopped broccoli, onion, garlic and bell pepper in bacon grease until tender then toss in the spinach and heat until slightly wilted, remove from heat and toss in a bowl with crumbled bacon.
  3. Beat together eggs and whites and pour over the veggie mixture, mixing well to fully coat.
  4. Spoon the egg, veggie and bacon mixture into a greased or lined muffin pan and bake in a preheated oven at 350 degrees 20-25 minutes or until a toothpick comes out clean.
Recipe Notes

Calories (per serving): 235 kCal Protein: 19 g Carbs: 5 g Fat: 14 g