Eggy Bacony Muffins

These little carry with you egg bacon muffins are sooo yummy and nutritious everyone will love them.  The bonus- you can make up a batch on Sunday and have a ready to eat, take with you out the door breakfast for several days after.  Feel free to mix-up the ingredients to your tastes…

Ingredients

  • 2 tsp. salt
  • ½ tsp. pepper
  • ¼ pound (about ½ a chicken breast) cooked and diced into ¼” cubes
  • 10-12 free-range (local if you can) eggs
  • ½ cup kale or spinach
  • 6 green onions diced
  • 2 Tbsp. coconut oil
  • 10-12 strips nitrate-free bacon (I use a sugar-free free-range side pork from www.uswellnessmeats.com)

Cooking Steps

  • Heat oven to 350° then grease 12-muffin tins with coconut oil (or virgin olive).
  • In medium sauce pan, cook chicken about ¾ of the way.  As chicken cooks, dice vegetables. Set aside.
  • Add all ingredients to a bowl and mix it up!
  • Wrap 12-muffin tin with a strip of bacon.
  • After mixing everything together, pour equal amounts directly into bacon wrapped muffin tins.
  • Bake at 350° for 15-18 minutes. Enjoy!
    5-6 (or 12 little people) Servings

One thought on “Eggy Bacony Muffins

Comments are closed.