HEALTHY BACON, EGG & VEGGIE BREAKFAST MUFFIN (LOW CARB – KETO FRIENDLY!)

These bacon, egg and veggie breakfast muffins are the easiest thing to make.  And, they are great for quick, keto-friendly breakfasts during the week (we make them ahead of time and store them in the fridge for easy breakfast grabs).

GREAT FOR MEAL PREP!

A good breakfast muffin is a necessity if you’re a meal prepper.  My whole entire family loves these (including my four year old) so having them in the fridge ready to grab, heat and eat is the bestest. Check out the recipe below or pin it for later!

LOW CARB AND KETO FRIENDLY!

There are so many great grab-and-go recipes out there, but this particular breakfast muffin is easy, healthy, low-carb and keto friendly!  We started our keto journey a couple of months ago (follow that here) and made these for travel.  Easy to pop in the cooler and eat in the hotel.  And, it kept us from grabbing something at a restaurant that might not fit our dietary needs.

The recipe and macros are below.  Let me know whatcha’ think!

Print Recipe

BACON, EGG & VEGGIE BREAKFAST MUFFINS (LOW CARB – KETO FRIENDLY!)

These bacon, egg and veggie breakfast muffins are the easiest thing to make.  And, they are great for quick, keto-friendly breakfasts during the week (we make them ahead of time and store them in the fridge for easy breakfast grabs). If you like to meal prep, these breakfast muffins are for the win.

Course

Breakfast

Keyword

breakfast, keto, low carb, meal prep

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 8 Large Eggs
• 8 Slices bacon Pre-cooked however you choose
• 5 Green Onion
• 6 Cherry Tomatoes
• 1 Medium Red Bell Pepper
• 2 tbsp Feta Cheese
• Coconut Oil Cooking Spray Or other preferred type

Course Breakfast Keyword breakfast, keto, low carb, meal prep Prep Time 10 minutes Cook Time 25 minutes Servings people Ingredients 8 Large Eggs 8 Slices bacon Pre-cooked however you choose 5 Green Onion 6 Cherry Tomatoes 1 Medium Red Bell Pepper 2 tbsp Feta Cheese Coconut Oil Cooking Spray Or other preferred type

Instructions

1. Preheat oven to 350 and spray muffin tin.
2. Chop bacon, green onion, and Red Bell Peppers. Cut cherry tomatoes in half.
3. Whisk eggs in a medium bowl and ladle eggs into the muffin tin no more than 1/2 way full.
4. Divide the bacon, green onion, peppers and feta and distribute equally between the 12 compartments. Then, add 1 cherry tomato half to each.

   
5. Bake for 20-25 minutes until the edges look light brown and crispy.

   
6. Let cool and eat up! If meal prepping:  place eggs in an airtight container and store in the fridge.  You can remove them individually and heat up for 10-15 seconds in the microwave.

   

Recipe Notes

NUTRITIONAL INFO

SERVING SIZE: 1 Muffin

MACROS:  80 calories | 5 g fat | 6 g protein | 2 grams carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.

DON’T FORGET TO CHECK OUT THE REST OF MY RECIPES BEFORE YA GO!