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Low Carb BLT Egg Muffins

May 31, 2016 by Tabitha 2 Comments

A hearty and delicious make-ahead breakfast, these BLT Egg Muffins will start your day with a boost of protein!

A hearty and delicious make-ahead breakfast, these BLT Egg Muffins will start your day with a boost of protein! Low Carb breakfast. THM-S

Over the last few months, I have experimented with the Trim Healthy Mama plan, limiting the type of carbohydrates I eat, and have successfully lost ten pounds.

One of the biggest hinderances to my daily battle of the bulge is breakfast.

Typically, I either skip breakfast or grab a granola bar. That’s bad news.

A hearty and delicious make-ahead breakfast, these BLT Egg Muffins will start your day with a boost of protein!

I have noticed that when I repeatedly skip breakfast, two things happen:

  1. I fail to make wise choices for lunch.
  2. I either lose less weight or no weight.

But, mornings are busy. I cook for my children but while they eat, I am packing lunch boxes. I need make-ahead breakfast foods that I can eat while I work on other morning tasks.

A hearty and delicious make-ahead breakfast, these BLT Egg Muffins will start your day with a boost of protein!

These BLT Egg Muffins are an easy solution. I cook a batch over the weekend (sometimes doubling the recipe to make sure I have enough for the week) and can toss these in the refrigerator to be reheated in the microwave or toaster oven.

Cook’s Tip: If freezing the BLT Egg Muffins, quick freeze in a single layer over parchment paper. Then, place in a gallon-sized freezer bag. Tossing the BLT Egg Muffins into a bag prior to freezing will lead to frustration in your morning… and who needs more of that?!

BLT Egg Muffin

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A hearty and delicious make-ahead breakfast, these BLT Egg Muffins will start your day with a boost of protein!

  • 18 eggs
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon milk
  • 2 cups spinach, chopped
  • 1 teaspoon olive oil
  • 2 Roma tomatoes, chopped (or any kind, small)
  • 9 cooked bacon slices, chopped
  • 1 cup shredded mozzarella cheese

Preheat oven to 350 degrees.

In a large bowl mix eggs, seasonings and milk together, set aside.

In a pan over medium heat, add in olive oil; once hot stir in spinach. Cook until wilted, 2-3 minutes. Remove from heat.

Add chopped tomatoes and spinach to egg mixture.

In a well greased muffin pan, evenly distribute bacon pieces.

Fill muffin pan, with a little space for egg mixture to rise.

Sprinkle a pinch of cheese over egg mixture.

Related yumminess:

Honey-Glazed Buttermilk Cornbread Muffins Pub Waffle Sandwich with Aunt Jemima Frozen Waffles Mexican Chicken Pot Pie Default ThumbnailBlueberry Peach Oatmeal Smoothie

Filed Under: Breakfast Tagged With: Brunch Recipes, Egg Recipes, Freezer Recipes, Gluten Free Recipes, Low Carb Recipes

Comments

  1. Rose Martine says

    October 16, 2019 at 10:55 pm

    Great recipe, very yummy! Any suggestions for other ways to use the left over Miso paste? Marinade? Make into another type of sauce? Ideas??? It’s too good to not use up!

    Reply
  2. Christine says

    June 23, 2020 at 11:47 am

    How long do these bake & where can I find nutrition info? Follow a 2 gram salt/ day diet: or 2,000 mg. a day. Thanks!

    Reply

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