Bacon 'n Eggs Breakfast Muffins

April 8, 2017

Throughout the week it's harder for us to be able to sit down and enjoy a nice breakfast. Especially a plateful of bacon and eggs. However, there is a way to have it all and on the go! 

Here to save your week: Muffin Tins


There are perfect for portions, easy baking and set for the week. The beauty about this is that you don't have to use the same ingredients over and over again. If you want to add cheese, mushrooms, bell peppers, shrimp... whatever your heart desires. This will always turn out delicious and you won't have any excuse to skip breakfast!


Now as far as choosing your proteins, there are a couple ways to do it. You can roll with the bacon that has added sugars, preservatives and sodium OR you can try the ones I go for. I continue healthy living from what I've learned through Whole 30 when choosing specific ingredients and these two below have nothing hidden in them. The price is reasonable and well worth it since you know exactly what you are eating.




1 package Paleo Sugar Free Pork Bacon

1 package True Story Oven Roasted Turkey Breast Deli Meat

18 cage-free eggs

12 grape tomatoes, diced

3 kale leaves, diced

Sea salt + pepper + red pepper flakes




Pre-heat oven to 365 degrees. Use a non-stick muffin pan and place bacon or turkey meat inside each tin. Scramble 6 eggs with sea salt, pepper and red pepper flakes. Fill each tin about 1/4 with egg mixture.


Then layer kale and tomatoes on top evenly. 1 tomato per tin.


Carefully crack 1 egg into each tin and it should not overflow.


Bake in the oven for 25-30 minutes turning pan in between.


Now you're always ready to conquer the week!







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