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Bacon, Kale, and Mushroom Egg Muffins

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Bacon, Breakfast, Egg Muffins, Kale
Servings: 12 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!

Notes

Items Used in This Recipe: