On-the-Go Breakfast Muffin

Fresh veggies, chopped bacon, eggs, and cheese combine in one delicious, high-protein meal you can take with you on busy mornings. Prep these breakfast muffins ahead for an easier week.

Course Breakfast

Cuisine American

Keyword bacon, eggs, gluten-free, On-the-Go Breakfast Muffin, spinach

Prep Time 15

Cook Time 30

Servings 2 muffins

Calories 242kcal

Ingredients

8 large egg
1/2 cup cottage cheese
1 cup cheddar cheese, shredded
3 cup spinach
6 slice cooked bacon
1 medium bell pepper, orange

Instructions

Preheat oven to 350 F, and lightly grease a standard-sized muffin pan (we like silicone.)
Chop the bell pepper and bacon and add to a large mixing bowl.
Add eggs, cottage cheese, shredded cheddar, and a pinch of salt and pepper.
Chop the spinach, and heat in a small skillet (add a teaspoon of oil if needed) until the leaves are just wilted, about two minutes. Let cool slightly, then add the spinach to the mixing bowl. Stir until well-combined.
Scoop the egg and veggie mixture into the muffin tin and bake 25-30 minutes, or until eggs have set. Cool slightly before removing from the pan.

Nutrition