Raise your hand if you love bacon and eggs. Especially when they are baked into a circle of golden crispy perfection. Both hands are held high. We do! We do! These healthy bacon egg muffins are such a classic and addictive combination. We are talking every single morning for breakfast. Every. Single. Morning.
Maybe that is why we go through about 800 dozen eggs a week. Ok actually 4 dozen. Per person. Kidding kind of sort of.
But in all honesty. Farm fresh eggs are such a power house of vitamins, minerals, and protein! We have been purchasing eggs from some locals in our little town with chickens in their back yard. We get 3 dozen a week for 5 dollars and it really feels like we are robbing them. Rich and creamy farm fresh eggs should be worth far more than 5 dollars.
Those poor little chickens must be broke. Haha! =)
Back on track… These healthy bacon egg muffins are our favorite go-to pack-along breakfast these days. They are simple, tasty, and packed with protein to keep your hunger at bay for hours and hours.
Hope you Enjoy! =)
- 12 strips bacon
- 12 whole eggs
- salt and pepper to taste
- Preheat oven to 400(F) degrees and prepare a muffin pan with non-stick spray. Wrap one piece of bacon around the edge of each muffin cup then crack one egg into the middle of each.
- Sprinkle with salt + pepper to taste then bake for about 15 to 17 minutes or until the yolks are fully cooked. Serve immediately or refrigerate for later.