Whole30 Savory Egg Muffins
Start your day with a wholesome burst of flavor by trying these Whole30 Savory Egg Muffins! Packed with nutrient-rich ingredients like baby spinach, red bell peppers, and cherry tomatoes, these protein-powered muffins are effortlessly delicious and entirely Whole30-compliant. The addition of creamy coconut milk enhances their rich texture while smoky bacon lends a savory depth to each bite. Perfectly seasoned with garlic powder, salt, and black pepper, these egg muffins are baked to perfection in just 25 minutes, making them a quick and convenient meal prep option for busy mornings. Enjoy them warm straight out of the oven or store them in the fridge for a healthy grab-and-go breakfast or snack throughout the week. These gluten-free, dairy-free delights are sure to become a household favorite!
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Ingredients
- 10 large eggs
- 0.5 cup coconut milk
- 1 medium red bell pepper
- 1 cup baby spinach
- 1 small red onion
- 4 strips cooked bacon
- 0.5 cup cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
Directions
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil or line it with paper liners.
Step 2
Chop the red bell pepper, red onion, and cooked bacon into small pieces. Cut the cherry tomatoes in halves and roughly chop the baby spinach.
Step 3
In a large skillet over medium heat, add the olive oil. Once hot, add the red onion and bell pepper. Sauté for 3-4 minutes until softened.
Step 4
Add the baby spinach to the skillet and cook for another 1-2 minutes until wilted. Remove from heat and set aside to cool slightly.
Step 5
In a large mixing bowl, whisk together the eggs and coconut milk until well combined. Stir in the salt, black pepper, and garlic powder.
Step 6
Add the cooked vegetables, bacon, and cherry tomatoes to the egg mixture and stir to combine.
Step 7
Evenly distribute the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
Step 8
Bake for 20-25 minutes or until eggs are set and muffins are lightly golden on top.
Step 9
Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Step 10
Serve warm or store in an airtight container in the refrigerator for up to 5 days. Reheat before serving.
Nutrition Facts
| Serving size | (1008.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1148.7 |
| Total Fat 73.7g | 0% |
| Saturated Fat 21.9g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 1891.7mg | 0% |
| Sodium 3664.0mg | 0% |
| Total Carbohydrate 37.8g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 21.1g | |
| Protein 77.8g | 0% |
| Vitamin D 415.1IU | 0% |
| Calcium 368.1mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 1573.5mg | 0% |
Source of Calories