Breakfast Egg Muffins
Egg muffins baked in individual cups with bacon and cheese layered in first — properly portable, protein-packed breakfast that reheats well through the week.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
easy
Cuisine
American
gluten-freehigh-protein
Ingredients
8eggs
4 rashersbacon, cooked and chopped
1 cupshredded cheese
to tastesalt and pepper
Instructions
1
Whisk the eggs with salt and pepper until well combined.
2
Divide the bacon and cheese among a greased muffin tin first.
3
Pour the whisked egg over the top of each, layering the fillings underneath is what stops them from just floating on the surface.
4
Bake at 180°C for eighteen to twenty minutes until the muffins are set and lightly puffed.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
197
Protein
16.3g
Fat
13.7g
Carbs
0.8g
Fiber
0g
Sodium
314mg
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