Bacon and Egg Muffins
This post contains affiliate links. For more information, read my privacy policy.
These impressive breakfast/brunch treats are easy to make and very presentable!
Looking for More AIP Recipes?
Diet change can feel overwhelming. 28 Days of AIP is a meal plan that will help you get going with as little fuss as possible. With a variety of simple, delicious recipes, plenty of leftovers so you don’t spend all your free time in the kitchen, and shopping lists ready to go, all you have to do is follow the plan, then sit down and enjoy your meal!
Bacon and Egg Muffins
Ingredients
- 12 slices bacon
- 6 whole eggs
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons black olive chopped
- 2 tablespoons mushroom chopped
- 2 tablespoons green onion chopped
Equipment
Instructions
- Preheat the oven to 375F.
- Cut the bacon strips into thirds. Place 3-4 strips of bacon side-by-side but slightly overlapping into the bottom of a muffin pan, essentially creating bacon lining.
- Bake for 15 minutes.
- Crack an egg into each and sprinkle with salt and pepper. Return to the oven for 10 minutes.
- Sprinkle the veggies on top, then bake another 5 minutes or until the egg is set and the bacon is crispy. Serve hot.
Nutrition
Calories: 159kcal | Carbohydrates: 1g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 204mg | Sodium: 556mg | Potassium: 179mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 1.3mg