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SAVORY BREAKFAST MUFFINS

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Nicole Modic
SERVES 12 muffins
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Ingredients

  • 12 pasture raised, organic eggs
  • 1/4 cup almond milk (or other non-dairy milk)
  • 1/4 cup arugula
  • 1/2 cup organic baby tomatoes, halved
  • 1/4 cup chopped basil
  • 1/4 cup chopped red onion
  • 3 slices no sugar added bacon, chopped into small pieces (I got mine in my Butcher Box and I’m obsessed)

Instructions

  • Preheat oven to 350.
  • Line muffin tin with liners or spray well with coconut oil so the muffins don’t stick, and set aside.
  • Crack the eggs into a large bowl and add the almond milk. Whisk together well, and set aside.
  • Next, chop the tomatoes, onions, basil and bacon.
  • Finally, fill each muffin cup with the arugula, tomatoes, onions, basil and bacon.
  • Bake for 20-25 minutes.
  • Remove from the oven and sprinkle any toppings of choice. I love black sesame seeds, but anything will do!
  • Store then in the refrigerator in a glass container for up to one week. 
  • You can also freeze these and eat them as you are ready!
    Enjoy!
    XO

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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