Whole30 Bacon and Egg Muffin
Elevate your breakfast game with these flavorful Whole30 Bacon and Egg Muffins—perfectly portioned and packed with protein to fuel your day. Made with crispy compliant bacon, sautéed red bell peppers, tender spinach, and bright green onions, these egg muffins are a delicious and nutritious meal-prep option that’s both paleo and Whole30-friendly. With minimal prep and a quick bake time, they’re an easy grab-and-go breakfast or snack that’s customizable and freezer-friendly. Whether you’re following Whole30 or simply looking for a wholesome, low-carb recipe, these savory muffins are a surefire way to start your day on the right note.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
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.
Step 3
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.
Step 4
In a large bowl, crack and whisk the eggs until well beaten.
Step 5
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.
Step 6
Grease a 12-cup muffin tin thoroughly with olive oil or a Whole30 compliant cooking spray.
Step 7
Evenly distribute the egg mixture into each muffin cup, filling about 3/4 full to allow space for them to expand as they cook.
Step 8
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.
Step 9
Remove the muffin tin from the oven and let the muffins cool for a few minutes before carefully removing them from the tin.
Step 10
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
| Serving size | (727.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1256.3 |
| Total Fat 93.2g | 0% |
| Saturated Fat 29.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1616.6mg | 0% |
| Sodium 3494.1mg | 0% |
| Total Carbohydrate 18.8g | 0% |
| Dietary Fiber 4.4g | 0% |
| Total Sugars 5.1g | |
| Protein 90.0g | 0% |
| Vitamin D 320IU | 0% |
| Calcium 315.3mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 1830.0mg | 0% |
Source of Calories