Bacon Egg Muffins
Healthy breakfast weekly meal prep option
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 6 "Muffins"
- 6 Large Eggs
- 1/3 cup 0% Fat Plain Greek Yogurt
- 4 Scallions diced
- Salt & Pepper to taste
- 6 slices Bacon cooked
- 3 Tablespoons Parmesan Cheese grated
Preheat oven to 350°F and lightly grease a jumbo silicone muffin pan. Place the silicone muffin pan on a sheet pan for extra stability.
In a large bowl add all of the eggs and Greek yogurt. Using a whisk, whisk rapidly until all of the Greek yogurt is combined with the eggs and no clumps remain. Add the scallions and salt and pepper.
In the silicone muffin cups, tear up one piece of bacon per cup. Add bacon directly into the bottom of the muffin cups.
Using a 1/3 cup measuring cup, add 1/3 cup of the yogurt egg mixture to each muffin cup.
Bake for 10 minutes and then remove from oven, quickly, using a fork slightly mix up each muffin cup. Add ½ Tablespoon of parmesan cheese on top of each bacon egg muffin. Return to the oven and bake for 12 more minutes.
Remove pan from the oven and let the muffins cool for 5-10 minutes before removing them from the muffin pan.
Carefully remove the bacon egg muffins and serve or let cool completely before storing.
- Bacon egg muffins will keep in the refrigerator in an airtight container for 4-5 days.
- To reheat, microwave on high for 1 minute 30 seconds or bake for 8 minutes @ 350°F in the oven.