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?
We originally made these egg muffins for breakfast, but they are quickly becoming one of our favorite snacks as well. We used to always bring a bag of hard-boiled eggs if we were traveling or going on a long road trip, but now we just bring a few egg muffins instead.
Don’t get me wrong, we do enjoy our 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
The first time I made healthy 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 adds that little bit of extra saltiness that eggs need, so I always include it. Good turkey bacon is also relatively low in fat and high in protein, so it’s perfectly fine for a healthy fitness recipe.
You can see exactly how I make the muffins in this video:
Egg muffins are also great if you are making brunch for a group of friends. They even taste great reheated, so you can make them the day before if you want to save time in the morning.
My Perfect Brunch Combo
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. (500 g) egg whites
- 3 small eggs
- 2½ oz. (70 g) lean turkey sausage
- 2½ oz. (70 g) red bell pepper
- 2 oz. (55 g) baby spinach or chopped regular spinach
- 3 oz. (90 g) yellow onion
- 1 clove of 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
3. 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
5. Take the onion mix of 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
7. 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
9. Bake for 25 minutes on the middle rack