Breakfast on the Go: Egg Muffins

Egg Muffins


yields 6-8 “muffins”

  • 4-6 eggs whisked well
  • 1 onion
  • 3 big handfuls of spinach
  • 6-8 slices of COOKED bacon
  • sea salt and black pepper to taste
  • muffin pan liners


  1. Preheat oven to 350.
  2. Grease muffin pans with olive oil
  3. Whisk eggs in a bowl
  4. Chop up bacon, onions, zucchini until finely chopped but not gooey. (Recipe calls for you to blend or use food processor. I chopped by hand, your choice)
  5. Add this mixture to your eggs.
  6. Mix the egg mixture well and using a ¼ measuring cup, fill the muffin pans
  7. Bake for 20-25 minutes or until the eggs are cooked in the middle.

Perfect for you to get up and go during those early mornings.  Enjoy!