One of the easiest things you can make for breakfast during your meal prep days, are Egg Muffins! Quick and portable these babies are delicious and good for when you’re in a pinch, but don’t want to sacrifice nutrition! They can also be used for individual snacks! Super simple and one of my go-to’s when I don’t feel like making a large breakfast.
The hubster had these after rugby practice today and LOVED them. So I thought I’d share this version. There are so many different recipes out there with different veggies you can throw in to change up your recipe! This is our favorite so far. But it is nice to change it up every once in a while. If you haven’t made these yet, you’re missing out!
Makes 8-10 Muffins depending on how you fill the tins!
1/2 Cup of Green Chilies or Jalapeños if you’re spicy
6 Pieces of cooked/chopped bacon
1 TBS Olive Oil
Himalayan Sea Salt & Pepper
Whisk up all of your eggs while your bacon is cooking. Add in your chilies, olive oil, salt & pepper and finally your chopped bacon when it’s done cooking.
Line muffin tin with liners or grease with olive oil.
Bake at 350°F (175°C) for 20 minutes.
Notes: A well balanced serving for breakfast would be 3 egg muffins and roughly 30g of Carbs (preferably some sort of vegetable or fruit. I had a whole pink grapefruit (26g CHO) and a plum (7.5g CHO).
If you’re wanting to eat this for a snack, just have one muffin and 10g of Carbs.