Strapped for time? These Egg Muffins are a quick and easy option to make sure you break the fast each day. I’m taking on the 21 day sugar detox starting January 5th, so I am easing myself into the challenge. You can fill them up with whatever you like. Enjoy!
Bacon and Zucchini Egg Muffins
Prep Time: 15 minutes | Cook Time: 15 minutes | Yields: 12 egg muffins
Ingredients:
- 8 eggs
- 1/4 cup almond milk
- 2 tsp parsley flakes
- salt and pepper, to taste
Filling:
- 4 pieces of bacon
- 1 medium zucchini, diced
- handful of spinach, chopped
- 1/2 a medium onion, diced
Instructions:
- Preheat oven to 350 degrees
- Prepare your muffin tray by greasing it with coconut oil (unless you are using silicone baking cups, then you don’t need to grease)
- Pan fry your bacon until crispy and set aside
- In the same pan, add onions and saute for 30 seconds
- Add zucchini and sauté for 3-5 minutes, then take the pan off the heat
- Dice bacon and chop spinach and combine with zucchini and onion, set aside
- In a mixing bowl, whisk together eggs, almond milk, parsley flakes, salt and pepper
- Spoon filling (1 generous tablespoon full) into muffin trays
- Fill with egg mixture
- Bake for 12 minutes
- Breakfast for the week!
lifebymich 