Bacon, Kale, and Mushroom Egg Muffins make the perfect weekday on-the-go breakfast. You can meal prep a large batch of these on Sunday, and freeze half for later! They’re flavorful, healthy, and easy.
Egg Muffins. I bet their in your healthy eating repertoire for the New Year, are they not?
(Everyone raises two hands).
Thought so! And if not, let me properly introduce you:
Easiest on-the-go, healthy, simple to prep ahead breakfast….meet reader!
There you go. Now you have zero excuses to not make these. Especially with the recipe I’m about to share!
Bacon. Kale. Mushrooms. All cooked up perfectly in a little tiny, handheld omelette! Is that not SPEAKING TO YOU RIGHT NOW?!
You guys. I get it. You don’t like mushrooms. You’re vegetarian. You hate green things.
Whatever your excuse is, first and foremost: please just give these a try as is? I dare you to not like them.
But if you’re still going to argue with me, then make a few swaps!
- Cut the bacon, add more shrooms
- Nix the shrooms, add in some pepper
- Skip the kale, add in some fresh herbs (sure they’re still green BUT YOU NEED GREEN THINGS OK)
The ingredients needs a little sauté (feel free to throw everything in raw, I just prefer to get a little sweat on my veggies first), pop them in a muffin tin, top with whisked eggs, and BAM! Egg muffins.
Well….don’t forget to bake them…
Here they are!
Perfectly baked, ready to be enjoyed immediately, in the next few days, or even – in the next moth! That’s right, Meal Prep a big batch of these babies on a Sunday (mix and match your ingredients to keep things exciting – because that’s truly to the secret to LIFE), pop them in ziplock bags or Tupperware, and freeze em’.
When you’re ready for a quick, delicious, and nutritious brekky on the go, remove from freezer, heat through in the microwave, and you are GOLDEN.
What’s your favorite ingredients to put in egg muffins? Share in the comments below!
Bacon, Kale, and Mushroom Egg Muffins
Ingredients
- 3 slices bacon
- 1 cup kale finely chopped
- 1/4 cup onion, chopped
- 2 cloves garlic minced
- 8 eggs
- 1 Tbsp unsweetened almond milk
Instructions
- Heat a sauté pan over medium heat. Using kitchen shears, cut bacon in to small pieces. Add to pan, frying until crispy. Remove from pan.
- Add onion, kale, and garlic to pan, sautéing until cooked through. Remove from heat, add bacon, and allow to cool.
- Preheat oven to 350 degrees.
- Crack eggs in to medium bowl. Add almond milk, and salt and pepper to taste.
- Add about 1 tablespoon of bacon mixture to a silicone muffin pan. If using a regular muffin tin, use cooking spray to thoroughly grease tin. Using a 1/4 cup measuring cup, add egg to each tin, evenly distributing egg mixture.
- Bake for 20-25 minutes, or until eggs are set.
- Share. Eat immediately. Freeze for later. Enjoy!