These Turkey Bacon Egg Muffin are part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more.
Breakfast: Turkey Bacon Egg Muffins
Lunch: Nut Butter, Apple and Honey Sandwiches, Cheese Sticks and Bananas
Snack: Chipotle Rosemary Roasted Almonds
Dinner: Turkey Meatloaf, Whipped Cauliflower
Breakfast: Turkey Bacon Egg Muffins
Lunch: Whole Wheat BLT Pitas, Tomato and Cucumber Salad
Snack: Trail Mix
Dinner: Maple Bacon Cheddar Turkey Burgers, Sweet Potato Fries
I found a secret farm that sells delicious fresh eggs and I confess I have been buying at least a dozen a week! The owner must think she’s hit the jackpot. OK, so its probably not so secret, but I feel like I discovered buried treasure on a little country road in the mountains of Virginia. I plan to snap a few photos while I’m there picking up my fresh goods this weekend and I’ll share them soon. One of my favorite things, she has 12 brown chickens and one white chicken. (Did you know that brown chickens lay brown eggs and white chickens lay white eggs) So its fun to see if you’re going to get that 1 white egg in your dozen. This week, I was the lucky winner! My 4 year old LOVES this.
So, this Egg Muffin recipe is a version of the egg muffin recipe in our Paleo Kid Cookbook. (which you should totally buy by the way – its only $2.99 and has 30 fantastic kid friendly recipes in it) Its a fantastic Sunday afternoon recipe because you can save the extra muffins in a ziptop bag and have a quick and healthy breakfast for the rest of the week. I essentially made the cookbook version of the recipe with a few adjustments in the instructions, both versions are extremely delicious! It’s the fresh basil – it just adds a hint of flavor and freshness to the eggs that makes me smile.
Local Ingredient: Farm Fresh Eggs (bought from a local farm).
Muffin Tin Filled with the Delicious-ness
Little hands helped do this - it was a fun way to get her involved even though she tried to eat half of the diced tomatoes instead of putting them in the cups.
My lucky white egg.
Bacon Ready to Cook in the Oven
I have fallen in love with cooking bacon this way, its so much easier and my stove doesn't get all greasy
Tomato and Green Pepper
These were an awesome find at our local produce stand.
Close Up
Looks good enough to eat!
Ready for the Oven
Finished
Use a knife to cut around each muffin before carefully pulling them out. Use two forks to grab and pull them out.
Enjoy
Lots of protein and veggies. Its a great, healthy breakfast.
Ingredients
12 free range organic eggs
1 onion, diced (about 1/2 a cup diced)
1 lb organic turkey bacon
1 medium tomato, diced
1 bell pepper, diced
¼ cup fresh basil (about 10-12 leaves)
Sea salt, to taste
Fresh cracked black pepper, to taste
Coconut oil, to coat the muffin pan
Instructions
- Preheat oven to 350 degrees F.
- Heat a skillet over medium-high heat.
- Cook the bacon in the skillet until crispy. Once cooked, place on paper towel lined plate to drain the excess fat. Crumble once cooled. OR Cook the bacon in the oven at 425 degrees F, placing the bacon on a baking sheet. Flip halfway through. Takes 15-20 minutes.
- Whisk the eggs together in a large bowl. Season with salt and pepper.
- Grease the muffin tins with the coconut oil.
- Place the bacon crumbles at the bottom of each muffin tin. Add the green peppers and onions on top of the bacon. Top off with the diced tomatoes and fresh basil. Finally, pour the whisked eggs evenly into the muffin tins, ¾ of the way to the top.
- Bake in the oven for approximately 20 minutes. Until cooked through
- Use a knife to loosen the egg cups from the tin. Remove from muffin tin and serve warm.
nicole r says
April 1, 2014 at 8:39 pmI just made these and they are fantastic! Excited for a new quick breakfast option!
Jessica says
April 2, 2014 at 1:33 pmNicole, that is so great to hear! I love these for breakfast they are so easy and great on the go. Glad to hear you liked them!!!
Krissie J @ Philly Nerd Girl says
March 30, 2015 at 10:23 amI decided to make these to help with a 14-day challenge I am doing. I didn’t have fresh basil, but subbed in dry with the salt & pepper and they were awesome! Great recipe. 🙂
Sara says
April 28, 2015 at 8:26 pmGreat! They are one of our favorites!