These tasty egg muffins are full of crispy bacon, tender zucchini, and cheese. They are the perfect make-ahead and on-the-go breakfast with over 14 grams of protein!
It's the first Monday of the new year and pretty much everyone has getting healthy on the brain. That's why I wanted to share one of my all-time favorite healthy breakfasts - egg muffins. With 14 grams of protein per serving, they are a great way to start the day and fuel your morning!
Egg muffins can be made with virtually any combination of veggies, cheese, and protein - you can make it work for any diet or food preferences. Plus they keep all week in the fridge, making them ideal for grabbing and going.
Now let's talk about today's recipe. I am always up for classic bacon and eggs. Even though it's kind of boring, it's almost always what I order when we go out to breakfast. So in my latest egg muffin creation, I was inspired by this combination.
Using turkey bacon, zucchini, eggs, and some mozzarella cheese this breakfast is both packed with protein and full of flavor. They can be made ahead of time so you can just grab and go during the week. They are also delicious smashed in between an English muffin or wrapped in a low carb tortilla for a quick breakfast sandwich.
How to Make Perfect Egg Muffins
- Make sure to spray the muffin tin with cooking spray or use parchment cupcake liners since egg muffins tend to stick. Silicone muffin tins help with this as well.
- Egg muffins rise when they are cooking, so only full the muffin tin about 3/4 of the way so they don't overflow.
- Make sure to always let the egg muffins cool before removing them from the tin. They will deflate slightly as they cool, but it gives the dish time to set.
- Always cook vegetables before adding them to muffins so they aren't raw or crunchy.
- Season the egg mixture well with salt and pepper. Eggs need a lot of seasoning.
There are lots of ways to switch up the flavors in these egg muffins and create your own delicious combinations.
- Caprese: Add sundried tomatoes, fresh basil, and mozzarella cheese
- Mushroom and peppers: Saute some sliced mushrooms and bell peppers with garlic to add to the egg mixture.
- Spinach and tomato: Saute some spinach until wilted. Add that to the eggs with diced cherry tomatoes and cheese.
- Broccoli and cheese: Defrost frozen broccoli and combine it with cheddar cheese for a tasty egg muffin
- Add herbs: Boost the flavor with herbs like dried basil, oregano, rosemary, or thyme.
- Try different cheese: Consider adding goat cheese, feta cheese, sharp cheddar, pepper jack, or Parmesan cheese.
Storing Leftover Egg Muffins
These make a great breakfast, lunch, or snack to have in the fridge or freezer. Here is how to store the leftovers. Always let the muffins cool completely before storing in the fridge or freezer.
- Fridge: Keep them in an airtight container for 3-4 days in the fridge. East warmed up or at room temperature.
- Freezer: Individually wrap the muffins in plastic wrap. Store in a larger container. Reheat on medium power for 1-2 minutes until warmed through.
Frequently Asked Questions
Here are some of the most common questions about making egg muffins.
When egg muffins are cooked at 375 degrees (up to 400 degrees), they will take about 20 minutes to cook in the oven.
Absolutely! These will turn out great without the zucchini if you prefer just to make them with bacon and cheese.
These egg muffins are very low in carbohydrates and have no added sugar. This makes them perfect for a low carb or keto diet. To make these Whole30 or Paleo friendly, leave out the cheese.
Bacon, Zucchini, and Cheese Egg Muffins
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- 6 pieces turkey bacon
- 1 zucchini, diced
- 6 eggs
- 6 egg whites
- 1/4 cup skim milk
- Salt and pepper to taste
- 1/2 cup shredded part skim mozzarella
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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