Meat & Veggie Egg Muffins

This is my absolute favourite meal prep breakfast recipe. I prep these muffins on Sunday and eat them throughout the week. They’re full of protein, easy to prepare, and absolutely delicious!

Bacon & Veggie Egg Muffins

  • Servings: 16 Muffins
  • Difficulty: Easy
  • Print

Bacon & Veggie Egg Muffins

  • 1 Medium Onion, Diced
  • 1 Bell Pepper, Diced
  • 2 Cups Spinach, Chopped
  • 7 Eggs
  • 1/4 Tsp Black Pepper
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Cayenne Pepper
  • 2 Cups Low Fat Cottage Cheese
  • 5 Strips of Turkey Bacon (More if you want it!)
  • Shredded Cheddar Cheese to Top
  1. Grease a muffin tin and preheat oven to 375 F.
  2. Cook bacon fully.
  3. Chop onion, pepper, and spinach.
  4. Whisk 7 eggs.
  5. Add cottage cheese, veggies, spices, and bacon. Mix.
  6. Pour the mixture into muffin tins and top with cheddar cheese.
  7. Bake for 20-25 minutes or until fully cooked. Tip: Poke a knife in the center – if it comes out clean, it’s done!

Nutritional Info (Per Muffin): 75 Cal | 4 g Carb | 3 g Fat | 8 g Protein

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4 thoughts on “Meat & Veggie Egg Muffins

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