These Healthy Egg Muffins with Turkey Bacon are easy to prep, taste amazing, and can be stored and reheated the next day for a delicious grab-and-go breakfast! They’re a perfect way to start the day.
I originally made these little “turkey bacon egg cups” for breakfast, but they are quickly becoming one of my favorite snacks as well! I 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 healthy egg muffins instead.
Don’t get me wrong, I still enjoy my hard-boiled eggs. But with the addition of vegetables and turkey bacon, these egg muffins just take the flavors to a whole new level.
It’s so easy to whip up a batch, and they’re perfect to take on the road or to simply have on-hand as a quick, nutritious, and tasty breakfast or snack during the week!
How to make healthy egg muffins with turkey bacon
This recipe is super easy to prep! And the only 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: Heat the oven to 350 F (175 C).
Step 2: Coat a muffin pan or 12 muffin forms with a little cooking spray.
Step 3: Wrap a slice of bacon around the inside of each muffin form. Place a little spinach at the bottom of each one.
Step 4: Finely chop the onions, jalapeno, and garlic. Lightly coat a medium pan with cooking spray, then add the chopped veggies and sauté for a few minutes over medium heat until the onions are translucent.
Step 5: Take the onion mix off the stove and divide it evenly between the 12 muffin forms, placing it on top of the spinach.
Step 6: Chop the sausage and bell pepper, then distribute between the muffin forms.
Step 7: In a mixing bowl, combine the egg whites, whole eggs, salt, and pepper. Whisk everything together.
Step 8: Pour the egg mixture into the muffin forms, adding enough so that it just covers the veggies.
Step 9: Bake for 25 minutes on the middle rack.
That’s it! The egg muffins are ready in about 35 minutes if you are fast at chopping veggies, and you’ll end up with 12 egg muffins that are perfect as a breakfast or snack to enjoy throughout the week.
Cooking with turkey bacon
The first time I made these egg muffins, I didn’t include the turkey bacon. They still tasted great, so if you want to keep the calories to an absolute minimum, you can 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.
Choosing your vegetables
I love the bit of crunch and kick these muffins get from the bell peppers, onion, and jalapeno. The blend of flavors is what makes this dish so satisfying!
However, if you want to substitute any other vegetables that you prefer (or you simply don’t have these on hand), you are more than welcome to!
Especially if you don’t like your food too spicy, you can choose to omit the jalapeno entirely or replace it with a milder pepper.
These egg muffins taste great reheated! You can definitely make them as part of your meal prepping if you want to save time in the morning.
They can be stored in the refrigerator for 3-4 days in an airtight container.
I would not recommend freezing them, as I worry that they would get soggy.
More healthy breakfast recipes
Whether you’re looking for quick weekday breakfasts or planning an indulgent weekend brunch, we have plenty of healthy and delicious recipes to start your day the right way! Check out a few of these favorites:
For even more tasty recipe inspiration, you can also check out my roundup of the best low-carb breakfast ideas!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Healthy Egg Muffins with Turkey Bacon
- 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 muffin form. Place a little spinach at the bottom of each one.
- Finely chop the onions, jalapeno, and garlic. Lightly coat a medium pan with cooking spray, then add the chopped veggies and sauté for a few minutes over medium heat 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, then distribute between the muffin forms.
- In a mixing bowl, combine the egg whites, whole eggs, salt, and pepper. Whisk everything together.
- Pour the egg mixture into the muffin forms, adding enough so that it just covers the veggies.
- Bake for 25 minutes on the middle rack.