Eggs & Bacon Muffins

5 55 93
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 12
Eggs & Bacon Muffins
Health Rating


114 gm Turkey bacon, raw (organic and nitrate free)
8 large egg Egg
1/4 cup shredded Cheddar cheese, reduced fat (18%) (or use vegan cheddar)
1/2 tsp Paprika, smoked
1/2 tsp Sea salt


1. Cut the raw bacon into 1/2 inch sections. Place in the muffin pans with the liners in (I haven’t tried this with liners other than these, they’re a little thicker so thin paper liners might not work for this), distributing evenly through the cups. Back at 350 degrees F until crisp, about 20 minutes. Leave in the muffin pan.

2. Mix the eggs, paprika, salt, and cheese while the bacon cooks. Pour over cooked bacon and bacon grease in the muffin cups. Fill muffin cups about 2/3 full. Return to 350* oven for 20-25 minutes, or until egg is set. Remove from oven to cool.

3. Keep in an air tight container in the fridge and enjoy!



are a great source of protein and contains some important B-vitamins!

Nutrition Facts

Per Portion

Calories 93
Calories from fat 60
Calories from saturated fat 19.3
Total Fat 6.6 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.6 g
Cholesterol 139 mg
Sodium 377 mg
Potassium 82 mg
Total Carbohydrate 0.7 g
Dietary Fiber 0.0 g
Sugars 0.3 g
Protein 7.6 g

Dietary servings

Per Portion

Meat 0.1
Meat Alternative 0.4

Energy sources