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I am fully aware that most of the recipes I’ve shared with you guys are healthy versions of my favorite sweet treats. And that’s because I love me a good paleo blondie or cookie, and it’s really hard to find simple recipes that actually turn out as described and taste amazing.
But today I’m changing things up and I’m sharing with you my favorite recipe for a Savory Breakfast Muffin. The best thing about this recipe is that it’s fully customizable and you can really add what ever veggies you’d like—mushrooms, onions, bell pepper, tomatoes, arugula, spinach, etc. You can also add meats, such as sugar-free bacon, sausage, and the like. And, if you are a cheese person, add that too!
This recipe is paleo, Whole 30, and the perfect anytime snack. I often grab one for breakfast and pair it with some fruit, and then have another one as a snack throughout the day. Do what you like and enjoy!
Say "hello" to the easiest grab-and-go breakfast, ready in minutes. These are my Savory Breakfast Muffins and they're a quick, easy, prep-ahead recipe that will help you fuel up for your busy days. Whether you're running to school, work, or chasing littles around, these muffins are packed with everything that you need to start your day off feeling energized and ready-to-go!
Equipment
- Muffin Tin you'll need a standard-sized muffin tin to make these muffins!
Ingredients
- 12 Eggs
- ¼ Cup Milk of Choice
- ¼ Cup Arugula
- ½ Cup Baby Tomatoes halved
- ¼ Cup Basil chopped
- ¼ Cup Red Onion chopped
- 3 Slices Bacon chopped
Instructions
- To make these muffins, start by preheating your oven to 350 F.
- Next, line a muffin tin with liners or grease it well with butter or oil. Set it aside.
- Prepare the muffins by cracking the eggs into a large bowl and adding in the milk. Whisk them together until they're fully combined and the eggs have been beaten.
- Next, wash and chop the baby tomatoes, and add them to the bowl with the eggs alongside the chopped red onion, basil, and bacon. Whisk lightly to fully combine.
- Once the egg mixture is done, carefully transfer it into the muffin tin, ensuring that each cavity has been evenly filled.
- Transfer the muffin tin into the oven and allow them to bake for 20-25 minutes, until they're light, fluffy, and the eggs have been cooked through.
- Once the muffins are done, remove them from the oven. Garnish them with a pinch of flaky sea salt, if desired, then serve and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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