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Turkey Bacon Egg Muffin

October 18, 2013 by afpadmin 8 Comments

These  Turkey Bacon Egg Muffin are part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more.

Day2_Icon_150px

 

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

 

Day4_Icon_150px

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.
  • Turkey Bacon Egg MuffinFrom MyCleanKitchen.com
    My lucky white egg.
  • Turkey Bacon Egg MuffinFrom MyCleanKitchen.com

    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.

 

Print
Turkey Bacon Egg Muffin

Turkey Bacon Egg Muffin

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

  1. Preheat oven to 350 degrees F.
  2. Heat a skillet over medium-high heat.
  3. 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.
  4. Whisk the eggs together in a large bowl. Season with salt and pepper.
  5. Grease the muffin tins with the coconut oil.
  6. 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.
  7. Bake in the oven for approximately 20 minutes. Until cooked through
  8. Use a knife to loosen the egg cups from the tin. Remove from muffin tin and serve warm.
3.1
https://www.mycleankitchen.com/turkey-bacon-egg-muffin/
2014 (c) My Clean Kitchen


Filed Under: 7 Day Eat Clean Challenge, Breakfast, Recipes Tagged With: breakfast casserole, breakfast casseroles, breakfast ideas, breakfast ideas for kids, healthy breakfast, healthy breakfast ideas, healthy muffin recipes, healthy quick breakfast, quick breakfast ideas

Previous Post: « Creamy Spaghetti Squash Mac’n Cheese
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Reader Interactions

Comments

  1. nicole r says

    April 1, 2014 at 8:39 pm

    I just made these and they are fantastic! Excited for a new quick breakfast option!

    Reply
    • Jessica says

      April 2, 2014 at 1:33 pm

      Nicole, 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!!!

      Reply
  2. Krissie J @ Philly Nerd Girl says

    March 30, 2015 at 10:23 am

    I 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. 🙂

    Reply
    • Sara says

      April 28, 2015 at 8:26 pm

      Great! They are one of our favorites!

      Reply

Trackbacks

  1. Chicken and Mushroom Lettuce Wraps | My Clean Kitchen says:
    December 31, 2013 at 1:13 am

    […] Breakfast: Turkey Bacon Egg Muffins […]

    Reply
  2. Balsamic Grilled Chicken with Spicy Fruit Salsa | My Clean Kitchen says:
    July 1, 2014 at 6:00 pm

    […] ours and I wanted to share some of my favorite recipes with them. I made quite a few, including the egg muffins (a cookbook recipe), creamy avocado chicken enchiladas, and the avocado chicken salad. I also […]

    Reply
  3. Baked Tomato and Egg Cup | My Clean Kitchen says:
    August 12, 2014 at 4:01 pm

    […] basil, pour eggs into the tomato cups, then bake. Prep takes less than 10 minutes. Just like our bacon egg muffins, you could make these ahead of time and heat them up throughout the week for breakfast or […]

    Reply
  4. Whole 30: Week 1 | My Clean Kitchen says:
    August 20, 2014 at 11:37 am

    […] Breakfast on Day 1 consisted of 2 baked egg cups with sausage and peppers that I prepared the night before and a […]

    Reply

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