Egg Muffins

By Gabby

These are little portable muffins made of egg, tomatoes and bacon. You could also make it into a frittata, just cut it into 6 servings.

Egg Muffins
photographer: Gabby
Ingredients
  • Cooking spray

  • 6 slices bacon

  • 8 large eggs

  • 1 cup tomatoes seeded and diced

  • 2 table spoons sliced green onions

  • 1/2 teaspoon fresh rosemary

  • pepper to taste

Directions
  1. Preheat your oven to 375 and spray a 6 muffin pan with cooking spray.

  2. Using kitchen scissors, snip bacon into small strips. In a medium skillet, cook over medium-high heat until browned, but not totally crispy. Place on paper towel and blot.

  3. In a large bowl, whisk eggs until lightly beaten. Add tomatoes, bacon, green onion, rosemary and pepper and mix until blended.

  4. Carefully pour about 1/2 cup of mixture into each muffin cup.

  5. Bake in preheated oven until the egg is set in the center. About 15-20 minutes.

  6. Let rest for 5 minutes and use a rubber spatula to remove each muffin from the tin.

  7. Options:

  8. I used small multi colored heirloom tomatoes to add color to the mix.

  9. Fresh parley is great if you don't like onions

  10. Keep it lower cab, replace the tomatoes with lightly sauteed mushrooms


Nutritional Facts

Servings
6
Serving
1 muffin
Calories
152
Carbohydrates
2g
Fat
11g
Protein
12g

breakfast ultra-low-carb eggs low carb vitamin d bacon b vitamins gluten free dairy free anti inflammatory

7 replies

MommaB.
MommaB. 2015-04-27 16:37:27 -0500 Report

I would like to try this but there is only one of me! And one egg would be hard to do!

JoleneAL
JoleneAL 2015-04-21 13:56:39 -0500 Report

These have less calories than my version .. going to have to rethink what I've been making. Thanks!

jasaussie
jasaussie 2015-02-21 14:54:42 -0600 Report

I love these. To cut the fat and calorie count down, I used turkey bacon and 3 eggs and then used egg whites for three eggs.

Gabby
GabbyPA 2015-02-12 10:42:02 -0600 Report

I really like these. They are easy and the portion size is great for a good breakfast on the go. I do recommend cooking at least 20 minutes depending on your oven. My first batch was still a little soft in the middle, but not bad.