These healthy egg muffins with turkey bacon take hardly any effort to make, taste amazing, and can be stored and reheated the next day. What more could you wish for in a recipe?
I originally made these little “turkey bacon egg cups” for breakfast, but they are quickly becoming one of my favorite snacks as well. IWe used to always bring a bag of hard-boiled eggs if I was traveling or going on a long road trip, but now I just bring a few egg muffins instead.
Don’t get me wrong, I do enjoy my hard-boiled eggs, but the addition of vegetables and turkey bacon just takes the flavors to a whole new level.
How to make Healthy Egg Muffins with Turkey Bacon
It’s super easy! The only special piece of equipment you need is a muffin pan or some individual muffin forms. You can see exactly how I make the muffins in this video or follow the step-by-step instructions below:
Step 1: Coat the muffin pan with a little oil or cooking spray. This will make it MUCH easier to get the egg muffins out of the pan.
Step 2: Place a piece of turkey bacon around the inside of each muffin form.
The first time I made these egg muffins, I didn’t include the turkey bacon. They tasted great, so, if you want to keep the calories to an absolute minimum, you can definitely skip the bacon. However, we all know that bacon makes everything better, right? 😀
The turkey bacon also adds that little bit of extra saltiness that eggs need, so I always include it. Good turkey bacon is relatively low in fat and high in protein, so it’s perfectly fine for a healthy fitness recipe.
Step 3: Chop onions, jalapeno, and garlic finely and sauté for a few minutes until the onions are translucent. Place in the muffin forms along with a bit of spinach, bell pepper, and small pieces of turkey sausage.
Step 4: Whisk together eggs, egg whites, salt, and pepper. Pour the egg mixture into each form so it just covers the veggies.
Step 5: Bake for 25 minutes at 350 F (175 C).
That’s it! The egg muffins are ready in about 35 if you are fast at chopping veggies. A full muffin pan makes 12 servings so this is a great recipe if you are making brunch for a group of friends. The egg muffins also taste great reheated, so you can make them the day before if you want to save time in the morning. They can keep in the fridge for 3-4 days in an air-tight container.
More healthy breakfast recipes
These healthy egg muffins with turkey bacon are really all you need for a healthy breakfast. But why not add a few more items for the perfect Sunday brunch? I love to start my mornings with Egg Muffins, Cottage Cheese Pancakes, and perhaps a High-Protein Raspberry & Banana Mousse.
If I really want to go all-out, I include a Smoked Salmon & Cream Cheese Wrap as well. That’s a healthy breakfast or brunch you won’t find any better at a fancy hotel!
For more recipe inspiration, you can also check out my list of the best low-carb breakfast ideas. I always keep that post updated with new healthy breakfast recipes.
When you’ve tried these Healthy Egg Muffins with Turkey Bacon, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
These healthy egg muffins take hardly any effort to make, taste amazing and can be stored and reheated the next day. What more could you wish for in a recipe?
- 12 slices of lean turkey bacon
- 20 oz. egg whites
- 3 small eggs
- 2½ oz. lean turkey sausage
- 2½ oz. red bell pepper
- 2 oz. baby spinach or chopped regular spinach
- 3 oz. yellow onion
- 1 clove garlic
- ½ Jalapeno chili
- 1½ tsp. salt
- 1 tsp. pepper
Heat the oven to 350 F (175 C)
Coat a muffin pan or 12 muffin forms with a little cooking spray
Wrap a slice of bacon around the inside of each of the muffin forms and put a little spinach at the bottom of each
Chop onions, jalapeno, and garlic finely and sauté for a few minutes until the onions are translucent
Take the onion mix off the stove and divide it evenly between the 12 muffin forms, placing it on top of the spinach
Chop the sausage and bell pepper and add to the muffin forms
In a mixing bowl, combine egg whites, whole eggs, salt and pepper and whisk them together
Pour the egg mixture into the muffin forms so it just covers the veggies
Bake for 25 minutes on the middle rack