Easy 3-Ingredient Bacon & Egg Breakfast Muffins are a perfect grab-and-go option for busy mornings! This simple recipe is low-carb, paleo, keto, Whole30 compliant, and fits a variety of diets—it’s also low-FODMAP, gluten-free, grain-free, dairy-free, and sugar-free!
INGREDIENTS
- 8 slices bacon
- 8 large eggs
- ⅔ cup chopped green onion (green parts only for low-FODMAP)
INSTRUCTIONS
- Preheat & Prep: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with nonstick cooking spray.
- Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to cool, then chop or crumble into small pieces.
- Mix Ingredients: In a large bowl, whisk the eggs. Add the bacon and chopped green onions, stirring until well combined.
- Fill & Bake: Pour the egg mixture into the prepared muffin tin, filling each cavity halfway to allow room for expansion.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes or until the edges are golden brown.
- Cool & Enjoy: Remove from the oven, let cool slightly, and enjoy!
STORAGE TIPS
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave for 20-30 seconds for a quick and easy breakfast.
Nutrition (Per Muffin)
- Calories: 105
- Carbs: 1g
- Protein: 6g
- Fat: 9g
- Cholesterol: 119mg
- Sodium: 140mg
- Vitamin A: 219 IU
- Calcium: 21mg
- Iron: 1mg
A simple, protein-packed breakfast to fuel your day!
