Eggs are my favorite breakfast. They’re a great source of high quality protein, plus you can prepare them so many different ways. One of my go-to ways to prepare them is a scramble of potatoes, veggies, and eggs. This recipe stems from still wanting eggs for breakfast, but needing a more time-efficient option. These are a great protein-packed breakfast option for when you need to meal prep for the week. I whip up a batch of these on Sunday afternoon or evening and my breakfasts are covered for a whole week. You can use any veggies you want, any meat you want, use meat substitutes, or do no meat at all! The great thing about this recipe is how adjustable and customizable it is. Give it a try and let me know how you like it!

  • Yields: 12 muffins
  • Prep time: 30 minutes
  • Cook time: 15-20 minutes
  • Ingredients
    • 1 pack bacon
    • 6 cups spinach
    • 2 bell peppers
    • 1 dozen eggs or 3 cups egg whites
  • Directions:
  1. Preheat a large pan on the stove over medium heat and preheat oven to 375 deg F
  2. Cut slices of bacon into smaller pieces (about the size of your thumb) and place in your preheated pan
  3. Cut up your bell peppers into small cubes
  4. When the bacon is almost done, add the spinach and bell pepper to the pan and sauté the mixture until the spinach has cooked down
  5. Spray the wells of the muffin tin with nonstick spray or grease the wells with oil and a paper towel
  6. Evenly distribute bacon, spinach, and bell pepper between the 12 muffin tin wells
  7. If using whole eggs, crack 1 egg into each well. If using egg whites, put 1/4 cup whites into each well.
  8. Place muffin tins in oven for approximately 15-20 minutes or until egg has reached an internal temperature of 145 deg F.
  9. Serve with potato, sweet potato, or fruit for a well-rounded meal!
  • Nutrition Info (per 2 egg muffins using egg whites):
    • 133 calories
    • 7g carb
    • 3.5g fat
    • 17.5g protein